Pot Pies are one of my all-time favorite comfort foods. Is that just a southern thing, I wonder? Well, even if it is, I am a firm believer than anyone can enjoy a delicious pot pie on a chilly winter evening. As I sit writing this, tucked under my heated blanket with the snow falling outside, I’m dreaming of these pot pies I made a few weeks ago. But sadly, since the entire state of Virginia is in a panic over the mysterious white substance falling from the sky, I’m avoiding the roads and the grocery stores at all costs. In the mean-time, I’ll share this recipe with you so that maybe someone, somewhere can make a Pot Pie and I can live vicariously through them!
The original recipe comes from Damn Delicious, one of my favorite food blogs. I’ve made a few changes (mostly substituted the leftover turkey for a rotisserie chicken), but the premise of the pot pie is the same: veggies, meat, and delicious gravy topped with a golden, crispy crust. Is your mouth watering yet? Because mine is!
To get started, go ahead and preheat your oven to 375°F, and grease 4 small ramekins with your choice of cooking spray or butter. Pull the meat off of your rotisserie chicken and chop roughly into bite-sized pieces. They don’t have to be pretty!
These are the ramekins I used for this dish. They are XXX ounces each. But since there are only three people in my household, i scratched the 4th dish and made 3 larger pot pies. This recipe makes plenty for four good sized portions, though!
In a large skillet, melt the butter over medium heat. Add garlic, onion, corn, peas and carrots, and cook until onions become soft. Add the flour and stir in until lightly browned, about one minute.
Make sure you stir well to coat all your veggies in the flour.
Next, add the chicken broth, milk, and thyme. Cook until the mixture becomes thickened, about 5 minutes. Add the chicken and add salt and pepper to taste. Remove from the heat and spoon into the ramekins.
ready for their crown of Puff Pastry!
Top each with a square of puff pastry, being sure to cut a vent in the top! Brush the top of each pot pie with egg wash (the egg mixed with 1 Tablespoon of water).
Don’t forget to cut a vent in your puff pastry or else they will bubble up too high!
Bake for about 20 minutes, or until the crust is golden. It’s best to let these cool for a few minutes before digging in, or else risk burning your tongue! I know the temptation is great, but trust me, they’re worth the wait! (Oh hey, that rhymed!)
The flaky crust may just be my favorite part of this easy pot pie recipe!
These are the perfect dinner for a cozy night in, so I hope you can enjoy them in the company of good family and friends, a nice warm fireplace, and maybe an after-dinner adult beverage or two!
- 2 Tablespoons butter
- 2 cloves garlic, minced
- 1 small sweet onion, diced
- ⅔ cup frozen corn kernels
- 1 small bag frozen peas and carrots
- ⅓ cup flour
- 1 cup low-sodium chicken broth
- ¾ cup milk (any variety will work!)
- ½ tsp dried thyme
- Salt and pepper, to taste
- 1 store-bought rotisserie chicken
- 1 sheet puff pastry
- 1 large egg whisked with 1 Tablespoon water
- Preheat oven to 375°F. Grease 4 small ramekins and set aside onto large baking sheet. Pull meat off of rotisserie chicken and roughly chop into bite sized pieces.
- In a large skillet, melt butter over medium heat then add garlic, onion, corn, and peas & carrots. Cook until the onion is softened, about 3 minutes. Stir in flour, making sure to coat well. Cook until flour is slightly browned, about 1 minute.
- Add chicken broth, milk, and thyme. Stir and continue to cook until sauce thickens, about 5 minutes. Stir in the chicken and add salt and pepper to taste.
- Remove from heat and spoon into the ramekins. Cut the puff pastry to fit the ramekins and place on top of each pot pie. Cut a vent in the top of each, then brush with egg wash.
- Bake for 20 minutes or until crust is golden-brown. After removing from oven, let cool for 5-10 minutes before enjoying.
