Chicken Pot Pie is one of my ultimate favorite comfort food dishes. This version was fabulous! The use of rotisserie chicken meat in the filling and puff pastry as the crust were wonderful (and delicious) shortcuts.
This recipe was adapted from Bon Appétit, contributed by Molly Baz. I modified the proportions and used rainbow carrots instead of turnips in the filling to add a little color. GREAT.
Yield: Serves 8
5 cups coarsely shredded rotisserie chicken meat
2 large yellow onions
1 lb rainbow carrots or turnips, cut into 1/2-inch pieces
8 garlic cloves
1 T thyme leaves
3 T unsalted butter
2½ tsp Kosher salt, divided
1½ tsp freshly ground black pepper
3 T all-purpose flour, plus more for surface
1 cup dry white wine
2 cups heavy cream, divided
10 oz bag frozen peas
1 sheet of puff pastry (1/2 box/8.6 oz), thawed overnight
- Place a rack in center of oven; preheat to 400°, preferably on convection.
- Remove and discard skin from a rotisserie chicken. Using your hands, shred the meat into 1″ pieces until you have 5 cups; set aside. Reserve any leftover meat for another use.
- Cut the onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
- Peel the carrots (or turnips), then trim off the ends. Cut into 1/2-inch pieces. Transfer to another medium bowl.
- Lightly smash the garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with the carrots/turnips.
- Add thyme leaves to bowl with carrots/turnips and garlic.
- Melt butter in a 12″ oven-proof skillet, preferably cast iron, over medium heat. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
- Add carrot/turnip mixture, season with 1 tsp salt and 1½ tsp pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
- Sprinkle flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you’re trying to create.
- Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
- Set aside 1 tablespoon of heavy cream. Add remaining cream, reserved chicken, peas, and 1½ tsp salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.
- Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
- Roll out the thawed puff pastry on a lightly floured surface into a 13″ square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don’t have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
- Trim pastry so that there is a 1″ border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
- Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape.
- Bake pot pie until crust is light golden brown, 22 to 24 minutes.
- Reduce oven temperature to 350°, preferably on convection, and continue to bake until filling is bubbling around the edges and crust is well browned, 22 to 35 minutes longer.
- Let sit 10 minutes before slicing and serving.