Semi-Homemade Chicken Pot Pie
Serves 240 mins prep30 mins cook
Do you have leftover rotisserie chicken or a box of puff pastry waiting to be used? This Semi-Homemade Chicken Pot Pie is the perfect recipe that incorporates both! 🥧 Cozy, easy family meal ready in under 1 hour! ✨
0 servings
What you need
Instructions
STEP 1 Place a rack in center of oven and preheat your oven to 400°F. STEP 2 Heat a large cast iron skillet over medium heat and add a glug of oil. When it shimmers, add the carrots, celery, garlic, and a pinch of salt stirring occasionally, 5–6 minutes until soft STEP 3 Sprinkle 1 tbsp. of flour over the vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds STEP 4 Add the broth and stir until the stock begins to thicken. Squeeze in ½ a pouch of Herby Chimichurri and give it a stir. STEP 5 Transfer the mixture to a baking dish. On a lightly floured surface, roll out the pastry into a square large enough to cover the baking pan with a bit of extra overhang. Then, roll up the pastry on the rolling pin and unroll it over the skillet STEP 6 Fold the edges of pastry under itself and crimp the edges with a fork. Bake until the pastry is cooked. Serve immediatelyView original recipe