Somehow it’s now 40 degrees outside and basically November, so I’m gearing up hard core for comfort food season, and this easy weeknight chicken pot pie is just the thing to keep you feeling cozy and warm. Using a rotisserie chicken and puff pastry make this dish totally attainable on a busy weeknight without sacrificing any of the flavor. It’s buttery, and flaky AF, stuffed with a hearty filling of chicken and vegetables, all coated in a creamy sauce flavored with white wine and fresh herbs.

Peak deliciousness can be had while eating it in flannel pajamas, curled up under a soft blanket, re-watching episodes of Game of Thrones. The remaining bottle of white wine is optional, but let’s be honest, not really. Winter is coming.

Easy Weeknight Chicken Pot Pie

Ingredients:

1 rotisserie chicken, approximately 2.5 lbs, yields approximately 4 C chicken

6 Tbsp unsalted butter

2 C leeks, sliced and rinsed

1 C celery, sliced into 1” pieces

2 1/2 C carrots, sliced into coins on the bias

1 tsp fresh thyme leaves + more for garnish

2 1/2 tsp kosher salt

1 tsp garlic powder

pepper

1/4 c dry white wine (I like Savignon Blanc)

3 Tbsp all purpose flour

2 1/2 C chicken stock

1/2 C + 1 Tbsp half & Half

1 C frozen peas

1/4 C parsley, chopped

1 sheet puff pastry

1 egg

Maldon flake salt

Preheat oven to 400 degrees.

Remove meat from chicken and cut into bite sized pieces. Place in a large bowl and set aside. In a 10 or 12” cast iron skillet, melt butter over medium-medium high heat. Add leeks and cook until translucent and soft, approximately 5 minutes. Add the celery, carrots, thyme, 1 1/2 tsp salt, several grinds of black pepper, and garlic powder. Stir to combine, and cook for another 5 minutes to soften the vegetables. Pour wine over the vegetables and cook for 1-2 minutes until most of the wine has cooked off.

Sprinkle the flour over the vegetables and stir to coat evenly. Add the chicken stock and half & half and bring to a gentle boil. Boil the sauce for 3-5 minutes until thickened, and season to taste with salt, approximately 1 tsp more, and a few more grinds of pepper. Add the chicken, peas, and parsley, and stir to incorporate everything into the sauce.

Remove the pan from the heat and let cool. While the filling is cooling, make the egg wash by beating 1 egg with 1 Tbsp half & half. Roll out the thawed puff pastry so that it is large enough to cover the pan. You want to do this part quickly to make sure the pastry stays as cold as possible. Transfer the pastry to the top of the pan. It’s ok if there is some overhang. Brush a light coating of egg wash over the the puff pastry, and sprinkle the top with flaky sea salt and thyme leaves.

Place the pot pie in the oven and bake until the puff pastry is golden brown and has puffed up nicely, approximately 30-40 minutes.