30-Minute Chicken Pot Pie

Serves

2

Total Time

30 min

Difficulty

Easy

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Summary

this quick and easy recipe is a staple on busy weeknights when i’m craving a homemade meal, minus some of the time and effort. rotisserie chicken is the secret to saving time without making any sacrifices: it’s juicy, flavorful, and super easy to shred (you could even save the carcass to make your own chicken stock if you’re feeling ambitious!). top it all off with some store-bought puff pastry for a flakey, buttery crust, and you’ll have dinner on the table in less than thirty minutes.

Ingredients

  • 1 whole rotisserie chicken
  • 2 stalks celery, chopped
  • 2 medium carrots, diced
  • ½ white or yellow onion, diced
  • 2 tbsp. butter
  • 1 cup chicken stock
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. chicken bouillon
  • 1 tsp. italian seasoning
  • salt and pepper to taste
  • 1 sheet frozen puff pastry dough

Instructions

  1. preheat the oven to 350°F.
  2. remove and discard the skin from the rotisserie chicken. shred the meat and set aside.
  3. in a skillet over medium heat, melt the butter then add carrots and onions. sautée for 1-2 minutes, stirring intermittently, then add celery and cook for another 1-2 minutes.
  4. mix in ½ cup of the chicken stock and reduce heat to medium-low. stir in seasonings, then add shredded chicken and the remaining ½ cup of stock. simmer for another 3-5 minutes, stirring until all ingredients are well-combined.
  5. transfer pie filling into a small casserole dish or pie pan and gently cover filling with a sheet of puff pastry dough. bake for 15 minutes, until the crust is flakey and golden. let rest for 5-10 minutes before serving.