Description

Craving the ultimate comfort food but short on time? What if you could whip up a creamy, veggie-packed chicken pot pie using rotisserie chicken and golden puff pastry in just half an hour? Quick Rotisserie Chicken Pot Pies is your answer—a stove-top delight with a 4.7-star rating from 49 reviews, perfect for weeknight dinners, cozy gatherings, or a comforting meal with friends

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, with swaps for flexibility.

AP flour (for rolling dough, plus 2 tablespoons for sauce): Dusts puff pastry and thickens the filling. Sub: Gluten-free flour for dusting and cornstarch for sauce.
Puff pastry dough (1 pack, DuFour preferred): Creates a flaky, golden topping. Sub: Crescent roll dough or gluten-free puff pastry.
Large egg (1): Makes an egg wash for glossy pastry. Sub: Milk or cream for vegan.
Onion (1): Adds savory depth. Sub: Shallot or 1 teaspoon onion powder.
Potato (1 small to medium): Provides hearty texture. Sub: Sweet potato or parsnip.
Celery (2 small ribs with leafy tops): Adds crunch and fresh flavor. Sub: Fennel or extra carrot.
Carrot (1): Brings sweetness and color. Sub: Parsnip or butternut squash.
Leek (1): Offers mild onion flavor and nutrients. Sub: Green onions or extra onion.
Apple (1, Gala or Honeycrisp): Adds subtle sweetness. Sub: Pear or omit for less sweetness.
Butter (3 tablespoons): Creates a rich base for the sauce. Sub: Olive oil or vegan butter.
Fresh bay leaf (1): Infuses earthy flavor. Sub: Dried bay leaf or omit.
Parsley and thyme (small bundle, tied): Add herby depth. Sub: 1 teaspoon dried parsley and thyme.
Salt and white or fine black pepper: Enhance flavors. Sub: Sea salt or low-sodium alternatives.
Freshly grated nutmeg (1/8 teaspoon): Adds warm, subtle spice. Sub: Ground cinnamon or omit.
Chicken stock (3 cups): Forms the savory base. Sub: Vegetable stock for vegetarian.
Rotisserie chicken (3 pounds, about 3 cups pulled meat): Convenient, tender protein. Sub: Cooked chicken breast or chickpeas for vegetarian.
Dijon mustard (2 teaspoons): Adds tangy depth. Sub: Grainy mustard or 1 teaspoon mustard powder.
Heavy cream or crème fraîche (1 tablespoon): Creates a creamy finish. Sub: Greek yogurt or coconut cream for vegan.
Lemon juice (from 1/2 lemon): Brightens flavors. Sub: White wine vinegar or lime juice.

These ingredients are pantry-friendly, and the mix of protein, veggies, and a light sauce makes this a wholesome, comforting meal.

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Instructions

Prep the puff pastry: Preheat oven to 375°F with a rack one rung above center. Lightly flour a work surface and roll out 1 pack puff pastry to thin slightly. Cut into 4-6 rectangles (depending on servings). Cut a 1-inch round or heart shape in the center of each piece (or make slits with a knife). Beat 1 egg with a splash of water in a small dish. Line a baking sheet with parchment, arrange dough, and brush with egg wash. Bake until puffed and golden, 20-22 minutes. Tip: Thaw pastry in the fridge overnight for easy rolling.
Prep ingredients: Peel and chop 1 onion and 1 potato. Halve and chop 2 celery ribs (with tops) and 1 carrot lengthwise. Halve 1 leek, rinse well, and thinly slice. Peel and dice 1 apple into 1/4-inch pieces around the core. Tip: Chop veggies uniformly for even cooking; rinse leeks thoroughly to remove grit.
Cook the veggies: Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt 3 tablespoons butter until foamy. Add onion, potato, celery, leek, apple, 1 bay leaf, and a tied bundle of parsley and thyme. Season with salt, white or black pepper, and 1/8 teaspoon nutmeg. Cook, partially covered, stirring occasionally, until softened, 8-10 minutes. Tip: Stir occasionally to prevent sticking but keep covered to soften veggies.
Make the sauce: Sprinkle 2 tablespoons flour over veggies and stir for 1 minute. Whisk in 3 cups chicken stock to thicken slightly. Tip: Whisk steadily to avoid lumps in the sauce.
Add chicken: Pull meat from a 3-pound rotisserie chicken, discarding skin and bones (about 3 cups meat). Add to the sauce and stir to reheat, about 1-2 minutes. Remove bay leaf and herb bundle. Tip: Shred chicken finely for easier eating.
Finish the filling: Off heat, stir in 2 teaspoons Dijon mustard, 1 tablespoon heavy cream or crème fraîche, and juice of 1/2 a lemon. Tip: Taste and adjust seasoning for a balanced, tangy flavor.
Serve: Ladle chicken and veggie filling into 4 bowls. Top each with a piece of baked puff pastry. Tip: Serve immediately to keep pastry crisp.