Ingredients Chicken Puff Pastry Pot Pie 5.0 (1) Add your rating & review Frozen puff pastry is a God-send in the kitchen. Slideshow: More Chicken Recipes By Scott Hocker Published on January 12, 2016 Print Rate It Share Share Tweet Pin Email 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. Rate it Print