Chicken Pot Pie
This chicken pot pie combines tender chicken, diced vegetables, and a creamy sauce beneath a golden puff pastry crust. The cajun seasoning and aromatics add depth to this classic comfort dish.
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This chicken pot pie combines tender chicken, diced vegetables, and a creamy sauce beneath a golden puff pastry crust. The cajun seasoning and aromatics add depth to this classic comfort dish.
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In a large oven-safe skillet over medium heat, melt 1/2 stick of butter.
Add the diced carrots, onion, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the chopped mushrooms, minced garlic, cajun seasoning, garlic salt, garlic powder, onion powder, and rosemary. Cook for 1 minute until fragrant.
Add the remaining 2 tablespoons of butter and allow it to melt.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to create a roux.
Slowly pour in the chicken broth and half-and-half while stirring continuously to prevent lumps.
Stir in the chicken bouillon base and Worcestershire sauce. Bring the mixture to a simmer and allow it to thicken.
Add the shredded rotisserie chicken and frozen peas to the skillet. Stir everything together until well combined.
On a lightly floured surface, use a biscuit cutter to cut rounds from the sheet of puff pastry.
Arrange the puff pastry rounds over the top of the chicken filling, overlapping them slightly to cover the surface.
Brush the top of the puff pastry with a beaten egg for an egg wash.
Bake at 425°F (220°C) for about 20 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie cool for a few minutes before serving. Garnish with fresh parsley if desired.
Cover and refrigerate leftovers up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through.
pie dish or baking dish · baking sheet
Yes. Assemble the pie, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Store-bought thawed puff pastry (thawed according to package directions) is convenient. Homemade puff pastry also works but requires advance prep.
The crust should be golden brown and the filling should bubble slightly at the edges. Internal temperature of the filling should reach 165°F if using raw chicken.
Yes. Shred about 2–3 cups of rotisserie chicken and add it to the filling at the end, then proceed with assembly.
Cover and refrigerate up to 3 days. Reheat in a 350°F oven until warmed through, about 15–20 minutes.
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