Chicken Pot Pie

Chicken pot pie made easy with rotisserie chicken and frozen puff pastry. The filling is rich, creamy and flavorful with a touch of Montreal steak seasoning, veggies, and plenty of tender chicken. You will love the combination of the flaky, buttery crust with the savory filling.

Prep Time 20

Cook Time 35

Total Time 1

Servings

Calories 893kcal

Ingredients

1/2 cup butter
2 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 cup diced yellow onion
3 1/3 cups rotisserie chicken, cubed
1 teaspoon salt
1 tablespoon freshly minced garlic or 1 teaspoon garlic powder
4 teaspoons Montreal Steak Seasoning
1 cup milk
2 cups chicken broth
1/2 cup flour
1 puff pastry sheet unthawed

Instructions

Heat oven to 425°F.
Add the butter to a 12” inch cast iron or oven proof skillet, I love my Lodge skillet. Melt the butter over medium-high heat.
Add chopped yellow onion, sliced celery, and fresh garlic to the skillet. If you are using garlic powder wait to add that with the other seasonings. Cook until onions are translucent, about 5-7 minutes.
Turn the heat down to medium and add the flour, salt, garlic powder (if you are using this) and Montreal Steak Seasoning, cook for about 2 minutes, until it makes a good paste.
Add the milk and chicken broth and stir until combined, simmer over medium heat, stirring occasionally until your mixture has thickened about 5-7 minutes.
Add the chicken to the sauce and stir until incorporated.
Slight roll out one pastry sheet into a 12-inch square on a lightly floured surface. Place loosely on top of the skillet over the chicken mixture. If there is any extra crust from a corner just simply roll it over. (Like pictured above.)
In a small bowl whisk the egg and brush the egg wash over the puff pastry & top with coarse sea salt (optional).
Place in the preheated oven for 25-35 minutes until the pastry is golden brown and the filling is bubbling.

Nutrition