Servings 8 servings
Ingredients
- 1 cup diced yellow onion
- 1 Tablespoon minced garlic
- 3/4 teaspoon dried sage
- 3/4 teaspoon dried thyme
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup plus 1 Tablespoon heavy cream, divided
- 4 cups cooked, shredded rotisserie chicken (approximately 1 large chicken)
- 2 cups frozen peas and carrots, thawed and drained
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but still very cold
- 1 large egg
Instructions
- In a 12-inch cast-iron (or oven-safe) skillet set over medium-low heat, add the onion, garlic, sage, thyme butter and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes.
- Stir in the chicken broth and 1 cup heavy cream, scraping up any brown bits from the bottom of the pot. Bring the mixture to a boil then reduce it to a simmer and cook until the mixture has thickened slightly, about 3 minutes.
- Stir in the chicken, and peas and carrots, then taste and season the mixture with salt and pepper. Remove the mixture from the heat and let it cool completely before covering it with plastic wrap and storing it in the fridge.
- When ready to bake, preheat the oven to 425°F.
- Unfold the puff pastry on your work surface and cut it into 2-inch squares, rectangles, triangles or circles. Arrange the puff pastry pieces on the top of the pot pie mixture so that they are overlapping slightly.
- In a small bowl, whisk the egg with the remaining 1 tablespoon heavy cream. Brush it generously atop the puff pastry, then bake the pot pie until the pastry is golden brown and puffed, about 25 minutes.
- Remove the pot pie from the oven and let it cool for 15 minutes before serving.
Notes
- IMPORTANT NOTE (because I never want a specific pan to prevent someone from being able to make a recipe!): A 12-inch cast-iron or oven-safe skillet that’s 2 inches deep is best, however if you don’t have a skillet with those dimensions, you can make this recipe in a large Dutch oven then transfer it into a 13x9-inch baking pan and continue as directed.
- Rather than place the whole sheet of puff pastry on top, cut it into any shapes imaginable then overlap them; it adds texture and visual appeal.
- Puff pastry can be topped with grated Parmesan cheese, cracked black pepper or simply large-flake sea salt.
- Make ahead: The filling can be made up to 2 days in advance. Store it covered in the fridge and bring it to room temperature before topping with puff pastry.
- To refrigerate assembled: You can assemble the pot pie (through the egg wash step), cover it tightly, and refrigerate it up to 5 days before baking.
- To freeze: Freeze unbaked pot pie until solid, then wrap tightly. When ready to bake, place it on a baking sheet, cover loosely with foil, and bake at 350°F until bubbling. Remove the foil and continue baking until the pastry is golden.
- Leftovers: Store baked pot pie covered in the fridge for up to 3 days.
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