Rotisserie Chicken Sheet Pan Pot Pie

Comfort food made simple with the addition of a ready-made rotisserie chicken in this Rotisserie Chicken Sheet Pan Pot Pie recipe.

You guys, I am so far behind in sharing recipes with you. 

I’m struggling with the idea that it is nearly March and I’m looking back at January and February wondering where the time has gone. 

I took a serious blogging break in January. I maintained my inRegister column, but I baked nor posted a single recipe. I was battling a “flu-like illness” then Bronchitis and it took everything I had to dress myself….and if we’re being honest, I didn’t always. I don’t have a lot of healthy content here and that’s what the internet searches would be for with New Year’s resolutions, so I opted to take a break. That break was good for the soul. 

February rolled around and I’m not going to lie, I’ve still been in break mode. 

At some point, while I was sick I was buying rotisserie chickens from the grocery and taking the easy way out for soups and casseroles. 

That’s where this Rotisserie Chicken Sheet Pan Pot Pie came into play. 

Rotisserie Chicken Sheet Pan Pot Pie

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A deliciously comforting meal ready in minutes with the use of store-bought rotisserie chicken and puff pastry.

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Ingredients

• 3 Tablespoons butter
• 2 ribs celery, finely diced
• 1/2 cup onion, chopped
• 1/3 cup flour
• cups chicken broth
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 cups rotisserie chicken, chopped
• 6 ounces frozen mixed vegetables
• 17.3 package puff pastry sheets
• 1 egg, beaten

Instructions

Preheat oven to 400 degrees.  Spray a sheet pan with
non-stick cooking spray and set aside.

In a large saucepan over medium heat, melt butter and sauté onions and celery until tender and translucent.

Whisk in flour and stir to combine. Slowly whisk in chicken broth. Add seasonings and allow to simmer, stirring frequently until the mixture begins to thicken.

Stir in the chicken and vegetables, tossing to combine. Pour the mixture onto the sheet pan.

On a lightly floured surface, roll out the puff pastry into a large square. Cut into about 1 inch strips. Arrange the pastry strips over the filling crosswise so that most of the filling is covered. You can also create a lattice design by weaving the strips over and under one another.

Brush the pastry with the egg wash and bake until the pastry is golden brown, about 30 minutes.

A couple more shortcuts to take note of? Using a sheet pan spreads out the chicken pot pie filling allowing for less baking time, and the use of puff pastry means this dish, which has all the flavors and comfort resembling something your grandma slaved all day over, is ready in about 30 minutes. 

And let me just tell you, when you’re not feeling your best this is just what the doctor ordered.