There’s no chopping required for this comfort food classic.
A great chicken pot pie shouldn’t have to take all day.
Like, under an hour fast, and with absolutely no chopping (hooray!).
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The keys to this speedy pot pie are using a frozen vegetable blend androtisserie chickenfor the filling.
Finally, a sheet of puff pastry makes quick work of the lid.
The pastry topping puffs up in golden glory, guaranteeing you won’t miss the standard pie dough topper.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
This recipe was developed by Anna Theoktisto.
This tip is the key to getting a fully cookednot soggycrust.
Melt butter in a large oven-safe skillet over medium until foaming subsides.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Stir in flour; cook, stirring, until smooth, about 1 minute.
Bring to a rolling boil over medium-high, stirring often.
Cut a few small slits in top of pastry.
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Bake pot pie:
Bake until golden brown and bubbling, about 18 minutes.
Cool for 5 minutes before serving.
You could shred the chicken up to two days in advance.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Store in anairtight containerin the fridge.
Chicken pot pie can be healthy.
It’s full of lean protein from the chicken, plus fiber and vitamins from the vegetables.
