Chicken Pot Pie

Ingredients

• 1 whole Rotisserie Chicken (Remove bones, shred meat into bite‑size pieces)
• 2 tablespoons Olive Oil (For sautéing onions)
• 1 medium Onion (Finely diced)
• 1 medium Sweet Potato (Peeled and diced)
• 1 medium Russet Potato (Peeled and diced)
• 5 tablespoons Unsalted Butter (Melted, used to coat vegetables)
• 1 cup Frozen Mixed Vegetables (Any blend of peas, carrots, corn, etc.)
• 0.5 cup All-Purpose Flour (For thickening the sauce)
• 2 cups Half‑and‑Half (Creates a rich, creamy filling)
• 2 cups Chicken Stock (Low‑sodium preferred)
• 1 teaspoon Porcini Mushroom Powder (Adds earthy umami flavor)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Chili Powder
• 0.5 teaspoon Onion Powder
• to taste Salt
• to taste Black Pepper
• 1 sheet Store‑Bought Puff Pastry (Thawed according to package instructions)

Instructions

1. Prepare the Chicken

   Remove the rotisserie chicken from its bones, discard the skin and bones, and shred the meat into bite‑size pieces.

   Time: PT5M

2. Sauté Onions

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Potatoes

   Stir in the diced sweet potato and regular potato. Cook, stirring occasionally, for another 5 minutes until they begin to soften.

   Time: PT5M

   Temperature: Medium heat

4. Incorporate Butter and Veggies

   Add 5 tbsp melted butter and the frozen mixed vegetables. Toss everything together so the butter coats the vegetables.

   Time: PT2M

   Temperature: Medium heat

5. Thicken with Flour

   Sprinkle ½ cup all‑purpose flour over the mixture and stir continuously for 1 minute to cook off the raw flour taste.

   Time: PT1M

   Temperature: Medium heat

6. Create the Creamy Sauce

   Gradually whisk in 2 cups half‑and‑half followed by 2 cups chicken stock. Continue stirring until the mixture thickens and bubbles gently.

   Time: PT2M

   Temperature: Medium heat

7. Season the Filling

   Stir in the shredded chicken, porcini mushroom powder, garlic powder, chili powder, onion powder, salt, and black pepper. Taste and adjust seasoning as needed.

   Time: PT1M

8. Transfer to Baking Dish

   Pour the hot filling into a 9‑inch oven‑safe pie dish, spreading it evenly.

   Time: PT2M

9. Cover with Puff Pastry

   Lay the thawed puff pastry sheet over the filling. Trim any excess pastry, then crimp the edges with a fork to seal.

   Time: PT5M

10. Initial High‑Heat Bake

    Place the pie in a preheated oven at 400°F and bake for 20 minutes.

    Time: PT20M

    Temperature: 400°F

11. Finish Baking at Lower Heat

    Reduce the oven temperature to 350°F and continue baking for another 20 minutes, or until the pastry is golden brown and the filling is bubbling.

    Time: PT20M

    Temperature: 350°F

12. Rest and Serve

    Remove the pot pie from the oven and let it rest for 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

4g