Rotisserie Chicken Pot Pie
Rotisserie Chicken Pot Pie is classic comfort food, but made way easier with the help of rotisserie chicken and puff pastry. The perfect family-friendly weeknight meal!
I teamed up with Kroger to share this tasty recipe for Rotisserie Chicken Pot Pie. As always, all opinions are my own.
Chicken Pot Pie has been one of my favorite comfort foods since I was a child. And my kiddos love this meal just as much I did. It’s loaded with shredded chicken, carrots, and peas and then topped with delicious, flaky puff pastry. Yum! It will definitely get everyone running to the dinner table!
I’m sharing this delicious, get everyone to the table recipe for National Family Meals Month™. National Family Meals Month™, is an industry-wide movement to raise awareness of the benefits of frequent family meals. I know with after school activities and busy work schedules it can be challenging to get the whole family around the dinner table every night. But I do try to make an effort to have a healthy family meal, that we all enjoy together, at least a couple of nights a week.
There are so many benefits of cooking up and sharing a family meal together. According to the National Center on Addiction and Substance Abuse, kids- from elementary to high school age – who eat meals with their families four times a week or more earn better test scores and succeed in school. And according to the Journal of Pediatrics and Child Health, frequent meals increase self-esteem, a sense of wellbeing, positive social behaviors, and stronger family relationships.
Enjoying family meals together is also a great way to bond and catch up with your loved ones. And this Rotisserie Chicken Pot Pie recipe could not be more perfect for coming together to celebrate National Family Meals Month™. They work wonderfully with a side salad and my kiddos always gobble them up.
Making these mini chicken pot pies was ridiculously easy and they come together in very little hands on time. These are such a fun and delicious meal idea when you have a craving for comfort food!
No worries if you don’t have individual ramekins or pie plates, you can also make one large pot pie, using a 3-quart casserole dish. I have to say, I was pretty excited to find the cute little pie plates at Kroger and I know these will come in handy this fall when I’m baking up fruity crisps and other cobbler-type desserts.
Enjoy your favorite comfort food, made it a teensy bit healthier, and the perfect serving size for dinner. These mini chicken pot pies are also freezer-friendly, so you can take them out and heat them up in the oven after a long day, and they’re also made easier thanks to rotisserie chicken and a bit of puff pastry.
Rotisserie Chicken Pot Pie
FOR THE FILLING
- 1/2 cup finely diced yellow or white onion
- 2/3 cup diced carrots
- 2 tablespoons Simple Truth Organic all-purpose flour*
- Salt and pepper to taste
- 3/4 cup Simple Truth Organic low-sodium chicken or turkey stock or broth
- 1/4 cup milk (any kind)
- 2 cups Simple Truth Organic shredded rotisserie chicken (white meat)**
- 1/2 cup Kroger Brand frozen peas thawed
FOR THE TOPPING
- Puff pastry dough thawed
- 1 Simple Truth Organic egg
- 1 tablespoon water
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 3 quart casserole dish or 4 large (10 ounce) ramekins or 5.5 inch mini pie plates.
- Spray a large skillet with cooking spray and heat over medium-high heat. Add onion and carrot. Cook until soft and onion is translucent.
- Turn down heat and add flour and a dash of salt & pepper. Mix well.
- Slowly stir in stock/broth and milk. Bring to a boil and then turn down to low to simmer for about 5 mins or until sauce begins to thicken.
- Stir in peas and chicken; mix well and set aside.
- Evenly divide the mixture amongst the ramekins or put it all in the casserole dish.
- Roll out the puff pastry dough then cut out to fit the ramekin tops or casserole dish.
- Place the puff pastry on top of the ramekins or casserole dish then using a sharp knife, make a couple of slits in the dough.
- Whisk together egg and water then using a pastry brush, brush the tops of the pastry dough.
- Bake for 25-30 minutes or until puff pastry has cooked through and is golden on the top and filling is bubbling and cooked through. (If using ramekins, place on a baking sheet and then into the oven)
- Let cool 10-15 minutes before serving.