Deconstructed Chicken Pot Pie

A Deconstructed Chicken Pot Pie gives you all the cozy, nostalgic flavors of the classic dish without the hassle of making a pie crust. Instead of dealing with rolling and chilling pie dough, you can keep things easy by serving it with buttery biscuits, puff pastry, or even toasted bread to soak up every last bit of luscious filling.

Course dinner, Main Course

Cuisine American

Keyword deconstructed, chicken pot pie, rotisserie chicken, puff pastry, creamy

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 537

Author Kristen- The Epicurean Mouse

Ingredients

4 tbsp unsalted butter
1 medium yellow onion diced
3 carrots peeled and diced
2 celery diced
1/2 tsp fresh rosemary finely chopped
1 tsp fresh thyme finely chopped
1/3 cup all-purpose flour
1/2 tsp garlic powder
4 cups chicken broth
1/2 cup heavy cream
4 cups rotisserie chicken shredded or diced into bite-sized pieces
1 cup frozen peas
salt and pepper to taste
fresh parsley (optional) chopped

To Serve

puff pastry, biscuits, toasted bread or cornbread

Instructions

Take your cooked chicken (whether it's rotisserie, leftover, or freshly cooked) and shred or dice it into bite-sized pieces. Set aside.
In a large pan or dutch oven, melt the butter over medium heat. Once melted, add the onions, carrots and celery. Then, add the fresh herbs. Stir occasionally and cook for about 5-7 minutes until the vegetables have softened.
Sprinkle the flour and garlic powder over the vegetables and stir to coat evenly. Let it cook for 1-2 minutes, allowing the flour to absorb the butter.
Slowly add the chicken broth while stirring constantly to avoid lumps.
Lower the heat and cover the pot. Simmer for 10 minutes, stirring occasionally until thickened. Then, add the heavy cream.
Stir in the chicken and sweet peas and cook for an additional 5 minutes. Be careful not to overcook; you want to keep the peas bright green and tender, not mushy and army green.
Season with salt and pepper to taste. Then, spoon the chicken mixture into desired bowls. Garnish with fresh parsley and serve with puff pastry, biscuits or cornbread.

Nutrition