Secret ingredient alert! rotisserie chicken enhances your chicken pot pie

Indulge in the warmth and comfort of a classic chicken pot pie, effortlessly crafted with the convenience of rotisserie chicken. This delectable recipe seamlessly blends tender chicken, savory vegetables, and a creamy, flavorful sauce, promising a culinary masterpiece that will tantalize your taste buds.

Ingredients:

For the Crust:

• 1 cup (120g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup (60ml) ice water

For the Filling:

• 1 (3-pound) rotisserie chicken, shredded
• 1 cup (240g) frozen peas and carrots
• 1 cup (240g) diced celery
• 1 cup (240g) diced onion
• 2 cups (480ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions:

For the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. In a large pot, combine the shredded chicken, peas and carrots, celery, and onion.
2. In a separate bowl, whisk together the chicken broth, heavy cream, flour, salt, pepper, and thyme.
3. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
4. Pour the sauce over the chicken and vegetables and stir to combine.

To Assemble the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle.
3. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
4. Pour the chicken filling into the pie plate.
5. Roll out the remaining dough to an 11-inch (28cm) circle.
6. Place the dough over the filling and crimp the edges to seal.
7. Brush the crust with milk and sprinkle with salt.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Tips:

• For a flaky crust, use very cold butter and ice water.
• Do not overmix the dough, as this will make the crust tough.
• If you don’t have heavy cream, you can substitute with milk.
• You can add other vegetables to the filling, such as mushrooms, green beans, or potatoes.
• Serve the chicken pot pie with a side of warm bread or salad.

Variations:

• Creamy Chicken Pot Pie: Add 1 cup (240g) of sour cream to the filling for a richer, creamier flavor.
• Cheesy Chicken Pot Pie: Sprinkle 1 cup (240g) of shredded cheddar cheese over the filling before baking.
• Vegetable-Packed Chicken Pot Pie: Add 1 cup (240g) of chopped spinach or kale to the filling for an extra boost of nutrition.

Serving Suggestions:

• Serve the chicken pot pie warm with a side of crusty bread, mashed potatoes, or a green salad.
• Top the chicken pot pie with a dollop of sour cream or gravy.
• Pair the chicken pot pie with a glass of cold milk or beer.

A Delightful Culinary Journey:

This chicken pot pie recipe using rotisserie chicken is a culinary delight that will warm your heart and fill your home with the comforting aromas of home cooking. Whether you’re a seasoned chef or a novice cook, this recipe is easy to follow and will provide you with a delicious and satisfying meal.

Answers to Your Questions

1. Can I use a different type of chicken?

Yes, you can use any type of cooked chicken you have on hand, such as grilled, roasted, or poached chicken.

2. Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days ahead of time and refrigerated. When you’re ready to assemble the pie, let the dough come to room temperature for about 30 minutes before rolling it out.

3. Can I freeze the chicken pot pie?

Yes, the chicken pot pie can be frozen for up to 2 months. Let the pie cool completely before freezing. When you’re ready to serve, thaw the pie overnight in the refrigerator and then bake it at 350°F (175°C) for about 30 minutes, or until heated through.

4. Can I use a different type of vegetable?

Yes, you can use any type of vegetable you like in the filling. Some popular options include carrots, celery, potatoes, green beans, and corn.

5. Can I make the chicken pot pie in a Dutch oven?

Yes, you can make the chicken pot pie in a Dutch oven. Just be sure to use a Dutch oven that is large enough to accommodate the filling and crust.