This cheater chicken pot pie not only uses rotisserie chicken and a sheet of puff pastry to cut down on the prep time, it also bakes the filling right in the skillet for easy cleanup.
Recipe tags: chicken base, easy difficulty, side, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 tbsp | unsalted butter |
| 8 oz | sliced brown mushrooms |
| 1 | onion, diced |
| 1 tsp | poultry seasoning |
| 3 tbsp | all-purpose flour |
| 1½ cups | water |
| 1 cup | milk |
| 4 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 3 cups | chopped rotisserie chicken |
| 2 cups | frozen vegetable medley, such as peas, carrots and green beans |
| 1 sheet | frozen puff pastry, thawed |
Directions
Preheat oven to 400°F.
In ovenproof 10-inch skillet set over medium-high heat, melt butter. Cook mushrooms for 3 to 5 minutes or until starting to brown. Add onion and poultry seasoning. Cook for 2 to 3 minutes or until onion is starting to soften.
Sprinkle with flour and cook, whisking, for 2 minutes. While whisking, gradually pour in 1 1/2 cups water and milk. Add Roasted Chicken Base. Continue to whisk for 2 to 3 minutes, until mixture comes to a boil.
Add chicken; bring sauce back to a boil. Reduce heat to medium-low. Cook, stirring occassionally, for 8 to 10 minutes or until sauce thickens. Remove from heat and stir in frozen vegetables.
Drape puff pastry sheet over filling and tuck in edges. Cut vent holes in center of crust.
Bake in bottom third of oven for 20 to 25 minutes or until pastry is golden brown and filling is bubbling.
Tip: Alternatively, for a more traditional pot pie, transfer filling to pie pan and cover with crust to bake.