Bon Appetit's Rotisserie Chicken Pot Pie
This Chicken Pot Pie is loaded with great vegetables like, turnip, peas, carrots and is easier to make because it uses a rotisserie chicken! Trying something new today and reviewing someone else’s recipe! Making chicken pot pie has been on my recipe bucket list for a long time and this is my first time ever making it!
Calories: 748kcal
Ingredients
- 2-3 lbs rotisserie chicken
- 2 medium onions
- 1 lb parsnip and carrots
- 3 cloves garlic
- 1 tablespoon thyme leaves
- 2 teaspoon fresh rosemary
- 3 tablespoon unsalted butter
- 2 ½ teaspoon kosher salt
- 1 ½ teaspoon freshly ground black pepper
- 3 tablespoon all-purpose flour, plus more for surface
- 1 cup dry white wine
- 2 cups heavy cream divided
- 2-3 cups spinach
Instructions
- Make Ina Garten’s Perfect Pie Crust Recipe following her instructions and set in the fridge to keep it cool until it’s time to roll it out. Her recipe makes enough dough for two 9-10 inch pie plates so this chicken pot pie recipe will require half of her recipe. I always make the full recipe and then save the other half in the freezer for another time.
- Preheat the oven to 400 degrees F.
- Shred the meat from the rotisserie chicken and set aside.
- Prepare and chop the vegetables. Dice the onions, carrots and parsnips and mince the garlic.
- Melt butter in a saucepan, add onions and cook until softened. Add the parsnips and carrots and season with salt and pepper, thyme and rosemary. Cook until softened.
- Sprinkle 3 tablespoon of flour over the pan and cook for 30 seconds. Add 1 cup of white wine to deglaze the pan. Cook for a minute to cook off the alcohol. Add cream, shredded chicken, peas (or spinach) and additional salt and pepper. Simmer for a few minutes so the sauce can thicken and the flavours meld. Taste carefully at this stage and adjust for seasoning.
- Place a 10 inch pie plate on a baking sheet and transfer filling into it. Roll out the pie crust to cover the pie plate with a bit of overhang. Trim pastry and roll under itself so that you can crimp the edges with a fork or a classic thumb and finger crimp. Cut several slits near the centre of the pie with a sharp knife to let steam escape.
- Using a pastry brush, brush some cream along the top of the pie crust to allow for even browning. Bake the pie at 400 degrees F for 20-22 minutes and then reduce the oven temperature to 350 degrees F. Finish baking the pie for a final 25-35 minutes. Let it sit for 10 minutes before serving. Enjoy!
Nutrition
Calories: 748kcal