All leftovers look better in a crust.

chicken pot pie

You may notice that I put a lot of things into crust, well, I sort of love crust. And I also love really good leftovers. So I combine them.

In this particular instance, I had some rotisserie chicken sitting in the fridge, and really was not in the mood for salad. And frozen puff pastry is worth it’s weight in gold, and I am always well stocked in that department. I keep the stuff on-hand for whenever I need to quickly throw a dinner with a crust together, when I’m too lazy to make a short crust, when I need to encapsulate leftovers, really, this stuff is magic and needs to be in every freezer.

As this is a recipe for leftovers, you will very likely have a different array of goods to choose from.

Something to remember is that my recipes are relative, please make adjustments to suit your style. This recipe is relative for 2 individual pies.

2 Cups cubed rotisserie chicken

1 small onion

2 cloves garlic

Some mushrooms

1 celery rib

1 small carrot


Salt and pepper to taste

About 1 cup chicken stock (give or take)

1 Box frozen puff pastry left at room temperature for about 20 minutes

A little bit of milk, or one egg, whisked.


– Chop all ingredients to be about the same size.

– Heat oven to 400˚F

– In a medium skillet melt some butter  over meduim heat and sauté the onions celery and carrots. Lower the heat, add salt and sweat until soft.

– Add the garlic and sauté for about a minute before adding the chicken and mushrooms.

– Now I grow rosemary in my window box and like to add some at this time, but you can add anything you like, or nothing at all.

– Add some pepper, and taste to check the seasoning.

– Sprinkle about 1-2 tablespoons of the flour onto the mixture and stir well, make sure that there is enough flour to soak up the moisture in the bottom of the pan. but you don’t want your pan to look like a winter wonderland, that’s too much. you’re making roux, of sorts. *Remember, moisture here will translate to a soggy crust at the end.

– Cook the flour mixtue for about a minute before removing the pan from the heat and adding some chicken stock, a little at a time,  stirring in between additions until it looks like a thick sauce with no clumps.

– Set aside and let cool while you work with the crust.

Now, working with the puff pastry, If you have never done this, it is like “rockstar in a can”. Really, very easy to use and super good results. But there are a few rules to keep in mind.

1. because of the high fat content, this pastry likes to be kept cold, that’s why we keep it frozen, when you defrost it and you are not quite ready to use it, stick it in the fridge.

2. handle it as little as possible and as quickly as possible

3. you really don’t need to butter the pan that it is going in to but you can use a baking spray and a VERY light coating will do more than you could hope for.

Now, back to cooking…

– Clear a space of about 18″x24″ on your counter and flour the area well. Get out a rolling pin and flour that too.

-Remove the pastry sheets from the box and unfold one, and stick the otehr back in the fridge for now.

– Depending on the size of your pie dish, you may need to stretch the dough a little to make it all fit. Plus I like a lot of pastry, do I put pastry on the bottom and over the top.

-Place the flat sheet on you floured area, and push the seams of the folds back together, as to eliminate weak spots in the pastry.

– Roll the pastry out to about 1 1/2 times it’s original size, but this really depens on your pie dish. Remember not to go too thin.

– Line the bottom of youe pie dishes with this sheet and let the edges hang over the sides for now.

– Fill your pie dishes with your filling, fuller than you thought would be necessary. Brush the rim of the pastry with the egg wash (this works as a glue).

– Repeat the rolling for the other sheet and cover the pies making sure that the top pastry touches all the way around onto the egg wash. Presst the edges down.

– Depending on how crative you feel, you could use a fork or create some interesting designs on the edges of your pies. But one thing is sure, you must trim the edges, and remember to cut a small hole into the top of the crust so that steam can escape.

– with a pastry brush, wash the eggwash over the pastry.

place pies on a baking sheet and bake in the middle of the oven accoring to the pastry directions, or until golden brown.

– When they come out of the oven, I know this is hard, but let the pies sit for at least 10 minutes, as they are too hot to eat.


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