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.
- 3 Tbsp. butter
- ½ cup onion, chopped
- 2 ribs celery, finely diced
- 1⁄3 cup flour
- 3 cups chicken broth
- 1 ½ tsp. Italian seasoning
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 ½ cups rotisserie chicken, chopped
- 6 oz. frozen mixed vegetables
- 1 (17.3-oz.) pkg. puff pastry sheets
- 1 egg, beaten
Preheat oven to 400 degrees. Spray a sheet pan with nonstick cooking spray and set aside.
In a large saucepan over medium heat, melt butter and sauté onion 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 mixture begins to thicken. Stir in chicken and vegetables, tossing to combine. Pour mixture onto sheet pan.
On a lightly floured surface, roll out puff pastry into a large square. Cut into about 1-in. strips. Arrange pastry strips over filling crosswise so that most of the filling is covered. You can also create a lattice design by weaving strips over and under one another. Brush pastry with beaten egg and bake until pastry is golden brown, about 30 minutes.
Makes 6-8 servings.
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.