In-A-Flash Chicken Pot Pie
When dinner needs to come together fast but still feel special, this shortcut pot pie delivers. Tender chicken, fresh vegetables, and a creamy, Parmesan-kissed sauce all bake under buttery layers of pastry. It’s simple enough for a weeknight and delicious enough to serve company.
Equipment
- 9x13 casserole dish
- Large sauté pan or Dutch oven
- Wooden spoon or whisk
- Sharp knife
- Cutting Board
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 carrots sliced
- 4 ribs celery diced
- 2-4 sprigs fresh herbs such as rosemary or lemon thyme
- Salt and pepper to taste
- 1/3 cup flour
- 3 cups chicken stock low sodium is best
- 1 1/2 cups half & half
- 1 cup parmesan cheese
- 2 1/2 cups cooked chicken rotisserie is great
- 1 cup frozen petite peas
- 1 box frozen puff pastry with 2 crusts
Instructions
- To make the gravy, melt the butter and olive oil in a large pan over medium-high heat, then add the onions, carrots, and celery to sweat.
- After 2-3 minutes, add the fresh herbs, salt and pepper, then the flour. Cook 2-3 minutes until the mixture begins to bubble and is completely absorbed by the flour.
- Add the chicken stock, half and half, and Parmesan cheese. Simmer over medium heat and stir frequently until it begins to thicken. Add the chicken and frozen peas at the last minute. Simmer another minute, then turn off the heat. Set aside.
- Now, you are going to get your adult helper to pour the hot, creamy chicken gravy into a 9x13 casserole dish. You will lay both thawed pastries right across the top and press down gently along the edges to make a seal.
- Carefully use a kitchen knife to gently make a few holes in the crust for air to escape while baking!
- Bake 40-45 minutes or until the puff pastry is cooked through, puffy and golden!