Amazing comfort food recipe for chicken pot pies with puff pastry crust that’s easy and so good! Uses a deli rotisserie chicken so it’s a quick week night dinner idea.
Welcome to another edition of Sunday Supper…on a Wednesday! I thought I would post a few days early in case you actually want to make these mini chicken pot pies with puff pastry crust on Sunday. For this recipe, I used one of my favorite secret weapons: a grocery store rotisserie chicken. I get them at Kroger and they are amazing. I used my basic roux recipe, fresh vegetables and puff pastry. Sort of a semi-homemade approach that tastes like you spent all day in the kitchen.
My ramekins are pretty big and measure 4 inches wide by 3 inches tall. I got four very hefty servings. I used a small plate to cut the puff pastry circles because my largest cookie cutter wasn’t quite big enough. If you used ramekins that were a bit smaller, this recipe would easily make six servings. To make it super easy, just make a big pie in an 8 x 8 pan.
Chicken Pot Pies with Puff Pastry Crust
You can, of course, use whatever veggies your family likes and they don’t have to be fresh. Frozen will work just fine. I don’t like a lot of different stuff in my chicken pot pie (like lima beans…ugh.) I kept the recipe simple by using only carrots, celery and onion. If you don’t buy rotisserie chickens, baking a chicken in the oven is an easy option. It also makes your house smell heavenly!
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Thanks for stopping by… See you soon!