Rotisserie Chicken Pot Pie
"Comfort food made easy — Costco's rotisserie chicken and puff pastry turn a classic pot pie into a weeknight dinner with almost no effort."
The Game Plan
-
Preheat oven to 400°F (200°C). Thaw puff pastry sheets according to package directions (about 40 minutes at room temperature or overnight in the fridge).
-
Shred the rotisserie chicken, discarding skin and bones. You should get about 3 cups of shredded meat.
-
Melt butter in a large pot over medium heat. Add flour and whisk constantly for 1-2 minutes until it turns a light golden color.
-
Slowly pour in chicken broth and milk, whisking continuously. Add salt, pepper, garlic powder, onion powder, and thyme. Bring to a gentle simmer and stir until the gravy thickens, about 3-4 minutes.
-
Stir in the shredded chicken and frozen mixed vegetables. Cook for 2 more minutes, then remove from heat.
-
Pour the filling into a 9x13 baking dish. Unfold the puff pastry sheets and lay them over the top, overlapping slightly in the middle. Tuck the edges down along the inside of the dish. Cut 4-5 small slits in the top for steam to escape.
-
Beat the egg with a splash of water. Brush the egg wash over the puff pastry.
-
Bake for 25-30 minutes until the pastry is puffed up and deep golden brown.
-
Let it rest for 5 minutes before serving — the filling will be volcanic right out of the oven.
