Easy Chicken Pot Pie
Ingredients
The filling
-
12
oz.
rotisserie chicken
-
2
medium
onions
-
1
lb.
turnips
-
6
cloves
garlic
-
1
Tbsp.
thyme leaves
-
3
Tbsp.
unsalted butter
-
2½
tsp.
kosher salt
-
1½
tsp.
freshly ground black pepper
-
3
Tbsp.
all-purpose flour
-
1
cup
dry white wine
-
2
cups
heavy cream
-
10
oz.
frozen peas
The crust
Instructions
- Preheat the oven to 400°F and prepare the chicken by shredding it into pieces.
- Chop the onions and transfer them to a bowl.
- Peel and chop the turnips, then place them in another bowl.
- Smash and chop the garlic, adding it to the turnip bowl.
- Add thyme leaves to the turnip and garlic mixture.
- Melt butter in a skillet and cook the onions until soft.
- Add the turnip mixture to the skillet and season with salt and pepper, cooking until slightly softened.
- Sprinkle flour over the vegetables and cook until it sticks to the pan.
- Pour in the wine and cook to evaporate some alcohol.
- Add cream, chicken, peas, and more salt, then simmer until warmed through.
- Roll out the puff pastry and cover the skillet with it, trimming the edges.
- Brush the pastry with reserved cream and cut slits for steam to escape.
- Bake until the crust is golden brown, then reduce temperature and bake until filling is bubbling.
- Let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
80mg
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