Puff Pastry Pot Pie

Name: Puff Pastry Pot Pie
Total time: 60 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 3 large carrots, cut into chunks; 1 baking potato, peeled and cut into chunks; Kosher salt; Freshly ground black pepper; 1/4 cup all-purpose flour; 3 cups chicken stock or low-sodium broth; 2 cups shredded rotisserie chicken; 1 sheet frozen puff pastry, thawed; 1 large egg, lightly beaten

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Frozen puff pastry is a God-send in the kitchen. Slideshow: More Chicken Recipes

By Scott Hocker

Published on January 12, 2016

Puff Pastry Pot Pie — Photo: © Scott Hocker

Active Time:

30 mins

Total Time:

1 hrs

Yield:

4 to 6

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 large carrots, cut into chunks
1 baking potato, peeled and cut into chunks
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
3 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Directions

Preheat the oven to 425°F. In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste.
Place the filling in a 2 1/2-to 3-quart soufflé dish. Trim the puff pastry into an 8-inch square and place it over the soufflé dish. Brush the puff pastry with some of the egg mixture, then cut a steam vent in the pastry. Bake until the filling is bubbling and the pastry is golden, about 30 minutes.