Rotisserie Chicken Pot Pie
with microwaved sugar snap peas

Name: Rotisserie Chicken Pot Pie
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, shredded; 1/2 Onions, diced; 3/4 lb Sweet potatoes, diced; 2 Chipotle peppers, chopped; 1 Puff pastry / pie crust; 2 Tbsp Butter; 2 Tbsp Flour; 2 cups Chicken stock; 1 cup Milk ((any type is fine)); 1 cup Corn; 1 Egg yolk (opt); 1 tsp Water; 3 cloves Garlic, minced; 1 lb Sugar snap peas, trimmed; 2 Tbsp Butter; 1 tsp Dijon mustard; 1 1/2 Tbsp Maple syrup

Active: 30 min Total: 40 min

Original

With the help of some frozen puff pastry and rotisserie chicken, it's possible to have chicken pot pie as a weeknight treat. We even found a great almond-flour based crust for our gluten-free and paleo versions! Paired with some sugar-y snap peas, delicious comfort doesn't have to be complicated.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Rotisserie Chicken Pot Pie:

Rotisserie chicken - 1/2 , shredded
Onions - 1/2 , diced
Sweet potatoes - 3/4 lb , diced
Chipotle peppers - 2 , chopped
Puff pastry / pie crust - 1
Butter - 2 Tbsp
Flour - 2 Tbsp
Chicken stock - 2 cups
Milk - 1 cup ((any type is fine))
Corn - 1 cup
Egg yolk (opt) - 1
Water - 1 tsp

Microwaved Sugar Snap Peas:

Garlic - 3 cloves , minced
Sugar snap peas - 1 lb , trimmed
Butter - 2 Tbsp
Dijon mustard - 1 tsp
Maple syrup - 1 1/2 Tbsp

Prep

Rotisserie chicken - {Shred the whole chicken if you're making Tuesday's melts - just remember to set half aside} Take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
Onions / Sweet potatoes / Chipotles - Prep as directed. (Can be done up to 3 days ahead)
Puff pasty / pie crust - Thaw according to instructions.
{For snap peas} Garlic / Sugar snap peas - Prep as directed. Let your kids help with the snap pea trimming using scissors if they're not ready for knives. (Can be done up to 3 days ahead)

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Make

Preheat oven to 400F (204C) degrees.
Melt butter in a Dutch oven over medium-heat. Add onions and sweet potatoes with a dash of salt and saute for ~3 minutes. Add flour and stir until it's all mixed through.
Next add stock, milk, chipotles, and frozen corn. Bring to a boil and then simmer until the mixture starts to thicken, ~5 minutes. Season to taste with salt & pepper. Add in chicken.
Transfer into a baker, like a 9x9 Pyrex, and cover with puff pastry / pie crust (if it's too big, trim with scissors). Pinch edges close.
If you want to do an egg wash for more golden browning, whisk yolk with water and brush onto puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden.
While pot pies are cooking, place garlic and snap peas in a microwave safe container or a glass Pyrex bowl. Add 1 tbsp (14.8 ml) of water and sprinkle with salt. Cover with a lid or wet paper towel and microwave for 2 to 3 minutes. Cook until snap peas are tender but still have a snap.
While snap peas are cooking, mix together butter, mustard, and syrup. Toss with hot peas to melt the butter. Season to taste with salt and pepper. Enjoy with your homey pot pies.

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