I’m not kidding when I say that my husband and I have finished an entire casserole dish of this before. We truly took advantage of the whole “eat till it hurts” slogan and whew… it was worth it friends! This chicken pot pie is packed with so much flavor and perfect for those fall nights where you cozy on up.
I also have to admit that when I talk about this recipe, people are intimidated thinking it’s a hard dish to make, but I promise you! it’s so easy, and the puff pastry on top… i’m going to stop talking, so you can get cookin and see for yourself!
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hour
- 5 Tbsp unsalted butter
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp oregano
- 1 3/4 cups low sodium chicken broth
- 1/4 cup heavy cream
- 2 cups shredded rotisserie chicken
- 2 cups mixed vegetables (corn, beans, carrots and peas variety)
- 1/4 cup chopped onion
- 1 large red or yellow potato, diced
- 1 package puff pastry dough (I like this brand)
- egg wash (1 egg mixed with 1 teaspoon of water)Preheat the oven to 400 degrees.
In a large skillet, melt the butter over medium heat. Add the onion and cook for about 2 minutes, until the onion is tender. Stir in the flour, salt, pepper and oregano until well blended. Slowly stir in the broth and cream, cooking until bubbly and thickened.
Stir in the chicken and mixed vegetables and potato and allow to cook until potatoes are tender. Remove from heat and pour into a greased 9×13 casserole dish.
Roll the puff pastry dough out and place on top of pot pie mixture. Cut four slits in the top crust and take your egg wash and brush over top of crust before baking.
Bake for 35-40 minutes, or until the crust is golden brown. Let rest for 5 minutes before cutting and serving.