Pot pie is the ultimate comfort food, but when you don't feel like making your own crust, this easy Puff Pastry Chicken Pot Pie is the answer. Just roll out the packed dough, trim the edges and bake.
Course Main Course
Cuisine American, French
Keyword casserole, pot pie, puff pastry, rotisserie chicken
Defrost puff pastry in the refrigerator overnight. Use a rolling pin to roll the dough into a square or rectangle to cover your skillet or casserole dish. Line a sheet pan with parchment paper and lay the puff pastry top of it. Transfer the pan to the freezer.
Preheat the oven to 400° F.
Heat a medium skillet over medium high heat. Add the olive oil and swirl around the pan. Add the sliced mushrooms and 1/4 teaspoon of kosher salt. Cook, stirring occasionally until the mushrooms give up some of their liquid and start to brown. Remove from heat and set aside.
Melt the butter in a large skillet over medium high heat and add the onion, celery, carrots, potato and thyme—season with 1/2 teaspoon of salt. Stir well, cover and simmer for 6-7 minutes, stirring occasionally until the vegetables are tender and onions and celery are slightly translucent.
Sprinkle the vegetables with flour and stir well until there are no dry bits of flour left and the vegetable mixture looks pasty. Add the vermouth and cook, stirring for one minute.
Add the chicken stock a little at a time, stirring constantly until it's evenly blended with the flour and vegetable mixture. Bring to a boil, stirring constantly and scraping the bottom and sides of the pan so they don't burn. Once the sauce starts to boil, cook for one additional minute until it thickens.
Add the chicken, sauteed mushrooms and peas to the pot pie mixture and stir to combine.
Transfer the chicken pot pie mixture to a casserole dish. Lay the puff pastry over the casserole and trim any edges with a sharp knife (though the pastry should cover the entireity of the pot pie). Cut a few slits into the pastry for steam to escape.
Use a pastry brush to brush the puff pastry with egg wash (helps give it a glossy golden brown crust).
Place the chicken pot pie on a rimmed baking sheet lined with parchment paper or foil (to catch drips). Bake for 30-40 minutes or until the puff pastry is golden brown and puffed. Serve.