Chicken Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual chicken pot pies made simple with rotisserie chicken and store-bought puff pastry. Creamy, savory filling with vegetables and a buttery pastry crust creates comfort food that looks elegant. A crowd-pleasing dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 to 2 packages frozen puff pastry, (best quality such as Dufour or Pepperidge Farm, thawed (see note))
- 4 tablespoons unsalted butter
- 1 medium yellow onion, (diced)
- 3 cloves garlic, (roughly chopped)
- 3 stalks celery, (diced)
- 1 cup frozen pearl onions ((no need to defrost))
- 3 carrots, (sliced into ¼-in (6-mm) rounds)
- 1/3 cup all-purpose flour, (plus more for rolling the pastry)
- 2½ cups low-sodium chicken broth
- ¼ cup Cognac or brandy ((okay to replace with more chicken broth if avoiding alcohol))
- ¾ teaspoon salt
- ½ teaspoon white pepper
- ½ cup heavy cream
- 1 tablespoon chopped fresh thyme ((or a combination of thyme, rosemary and sage), plus a few thyme sprigs for serving)
- 3 to 4 cups shredded cooked chicken, (from 1 rotisserie chicken)
- 1 cup frozen peas ((no need to defrost))
- 1 egg
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 1712mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 609mg
- Calcium
- 108mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.