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RECIPES
Rotisserie Chicken Pot Pie
Serves 4
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Photo by Jonathan Gayman
March 2013

Chicken pot pie doesn't have to be an all-day affair. The secret to a bowl of creamy comfort in less than an hour: frozen puff pastry and a rotisserie chicken from the market.
Rotisserie Chicken Pot Pie

INGREDIENTS

2 sheets frozen puff pastry, thawed
2 cups chicken broth
1 bouillon cube
6 Tbsp. butter
1 cup frozen white pearl onions, thawed and drained
3 minced garlic cloves
Freshly ground black pepper to taste
¼ cup all-purpose flour
1 ½ cups peeled, chopped carrots
¼ cup heavy cream
1½ cups cubed white and dark chicken meat from a store-bought rotisserie chicken (or homemade roast chicken)
1 cup frozen peas, thawed
1 Tbsp. freshly chopped flat-leaf parsley
1 Tbsp. freshly chopped thyme
1 Tbsp. freshly chopped rosemary
1 egg

Special Equipment: 4 ovenproof ramekins or bowls, pastry brush

PREPARATION

• Preheat the oven to 350 degrees.
• Roll out the puff pastry sheets and smooth out any seams. Place 1 ovenproof ramekin or bowl on top and, using a knife, carefully trace a circle that is ¼ inch larger than the bowl. Repeat three more times with the remaining puff pastry. Set circles aside and grease all 4 ramekins or bowls you’re using.
• Heat the chicken broth in a small saucepot over medium heat. When hot, stir in the bouillon cube until it dissolves. Remove from heat and keep warm.
• Melt the butter in a large saucepan over medium-low heat. Add the pearl onions and garlic, and saute until the onions are tender, about 5 to 10 minutes. Season to taste with freshly ground black pepper.
• Gradually whisk in the flour, a couple tablespoons at a time, until there are no lumps and you have a smooth sauce.
• Gradually whisk in the warm broth, a ¼ cup at a time, until there are no lumps.
• Add the carrots and bring the broth to a simmer. Let simmer until thickened, about 8 to 10 minutes.
• Stir in the heavy cream, chicken, peas, parsley, thyme and rosemary.
• Divide the filling between 4 greased ovenproof ramekins or bowls. Place a puff pastry circle on top of each bowl.
• Crack the egg into a small bowl and whisk in 1 tablespoon of water until well-beaten. Using a pastry brush, brush the egg wash on top of each puff pastry circle.
• Bake for 10 minutes, then turn the heat up to 400 degrees and bake until golden brown, about 5 minutes.
• Remove from the oven and let rest for 5 minutes before serving. Careful, as the ramekins or bowls will be extremely hot.

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