Chicken Pot Pie

Servings: 4-6

 

Ingredients:

  • 1 rotisserie chicken, pulled off the bone 
  • 1/2 white onion, chopped
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 2 TBSP Bistro Blend
  • 1 16oz bag frozen mixed vegetables
  • 2 cups chicken broth
  • 2/3 cup heavy cream
  • 1/3 cup all purpose flour (I use King Arthur gluten free)
  • 1 box premade puff pastry
Chicken Pot Pie

Notes* Tip: to get your puff pastry that golden-brown color, brush the top with an egg wash (1 egg beaten with 1tbsp water. do not use the whole thing- just enough to coat the top) Add salt and pepper and cook according to your puff pastry directions.

Instructions

Step 1:
Pull the rotisserie chicken off of the bone and set aside.

Step 2:

Preheat oven according to your puff pastry directions.

Step 3:

In a large pot on medium heat, add butter or olive oil. When hot, add your carrots, celery and onions and cook until tender.

Step 4:

Add 2 tbsp Bistro Blend seasoning and let it cook for 2-3 minutes. 

Step 5:

Add your chicken, then add your all purpose flour. Stir together to get everything coated and let cook for 2-3 minutes. 

Step 6:

Add your chicken stock, heavy cream and frozen mixed vegetables. Let that all cook together for about 10 minutes

Step 7:

Add the chicken & Veggie mixture to an oven-safe dish and wrap the top of the dish with your puff pastry.