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Rotisserie Chicken Puff Pie

Course dinner
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Servings 6
Calories 650kcal

Equipment

  • 1 Deep-dish skillet
  • 1 Casserole dish Approximately 2 quarts--I used a white 8" round

Ingredients

For the Veggies & Aromatic Base

  • 4 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 2 celery ribs sliced
  • 2 medium carrots sliced into thin rounds
  • 3 to 4 cloves fresh garlic finely minced
  • 1/4 cup all-purpose flour

For the Filling

  • 2 to 3 cups rotisserie chicken shredded or cubed
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream or whole milk
  • 1 cup frozen peas and corn blend
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 1 Small lemon juice and zest

For the Garlic-Herb Pastry Topping

  • 1 sheet store-bought puff pastry thawed
  • 1 large egg beaten (for egg wash)
  • 1/2 tsp garlic powder
  • 1/2 to 1 tsp Herbs de Provence crushed between fingers (see note)
  • 1/2 tsp flake salt like Maldon

Instructions

Prep the Pastry & Oven

  • Preheat your oven to 400°F (200°C).
  • Unroll the thawed puff pastry onto a lightly floured surface.
  • Optional Fit: Place your CorningWare dish upside down on the pastry and cut a circle 1 inch wider than the rim (or leave it square for rustic overhanging corners).

Sauté the Aromatics on the Stovetop

  • Melt the butter in a large skillet or saucepan over medium heat.
  • Whisk in the thyme then add the onion, celery, and carrots.
  • Sauté for 6 to 8 minutes until the vegetables soften.
  • Stir in the minced fresh garlic for the last 60 seconds until fragrant. Do not let it burn.

Build the Velvet Gravy

  • Sprinkle the flour evenly over the sautéed vegetables.
  • Stir constantly for 1 to 2 minutes to cook out the raw flour taste.
  • Slowly pour in the chicken broth and heavy cream while whisking continuously to eliminate lumps.
  • Simmer for 3 to 4 minutes until the sauce thickens into a rich gravy.

Finish and Transfer the Filling

  • Fold in the chicken, frozen peas, corn, and dried thyme.
  • Fold in the lemon juice and zest
  • Taste the gravy and season with salt and black pepper as needed.
  • Pour the hot, bubbling filling directly into your ungreased, room-temperature CorningWare dish. [1]

Dress the Gourmet Crust

  • Drape the puff pastry sheet over the hot filling in the CorningWare dish.
  • Cut 3 or 4 small slits in the center of the pastry to let steam escape.
  • Brush the top generously with the beaten egg wash.
  • Sprinkle the garlic powder and crushed Herbs de Provence evenly over the wet egg wash.
  • Crush the flake salt gently between your fingers and rain it over the top.

Bake and Serve

  • Bake for 20 to 25 minutes.
  • Remove when the pastry is fully puffed, crisp, and deep golden-brown, with filling bubbling at the edges.
  • Rest the hot dish on a wooden cutting board or thick trivet for 5 minutes before scooping to prevent thermal shock to the ceramic.

Notes

If you don't have herbs de Provence in your kitchen, it's just a traditional mix of Mediteranean spices like like thyme, rosmarry, savory, and oregeno.

Nutrition

Serving: 6servings | Calories: 650kcal | Carbohydrates: 17g | Fat: 86g