Description
Indulge in this delightful creamy rotisserie chicken pot pie, a perfect weeknight meal that combines tender chicken, vibrant veggies, and a flaky puff pastry crust. With minimal prep time and maximum flavor, this dish is not just comforting but also customizable to fit your family’s tastes. Whether you’re using leftovers or fresh ingredients, this recipe guarantees smiles around the dinner table!
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream (or half-and-half)
- 2 sheets puff pastry
- 1 tsp dried thyme
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- In a skillet over medium heat, add olive oil and sauté mixed vegetables for about 5 minutes until softened.
- Stir in shredded rotisserie chicken, dried thyme, chicken broth, and heavy cream. Mix well.
- Roll out puff pastry sheets on a floured surface and cut to fit your baking dish.
- Pour the chicken mixture into the greased baking dish and cover with puff pastry. Brush with egg wash if desired.
- Bake for 25-30 minutes or until the pastry is golden brown.
- Let cool slightly before serving and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 425
- Sugar: 5g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Feel free to substitute vegetables based on preference or seasonal availability. For added flavor, sprinkle fresh herbs like parsley or rosemary before serving. Leftovers can be stored in an airtight container for up to four days.