Rotisserie Chicken Pot Pie
with microwaved sugar snap peas
Ingredients
- 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
- Garlic - 3 cloves, minced
- Sugar snap peas - 1 lb, trimmed
- Butter - 2 Tbsp
- Dijon mustard - 1 tsp
- Maple syrup - 1 1/2 Tbsp
Nutrition Facts
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.
Nutrition Facts
Reviews
Ratings
56 reviews
This was amazing! I left out the peppers, and used 5 Tbsp of flour and 1 1/2 cups of stock. We will definitely make this again, and may switch out some of the veggies. So many options!
0 HelpfulI used just under 1.5 cups of stock and simmered it a little longer than instructed to get a thicker consistency and it turned out great. I don't like a lot of heat, so I left out the chipotles and put in some fresh thyme at the end of simmering instead. Really tasty.
0 HelpfulI read through comments first and glad that I did. I reduced chx stock to 1.5 cups & kept milk same.. added another 3 tbsp of flour.. Mine was perfect consistency.. I think recipe should be altered.. Mine fit into a 9 inch pie pan perfectly. I also used peas/carrots in mine. Kept peppers in and so glad I did because its an unexpected surprise that we enjoyed.. I will definitely make this again! FYI.. Time : Took me about 50 minutes to complete from beginning to it coming out of oven.
0 HelpfulBit runny, like chicken a la king. My crust sagged a bit in the middle, and that part came out a little soft, unlike the edges. Not sure how I can fix that...Subbed sriracha for chipotle, that was nice...Make sure you put the pie on a sheet pan; sauce dripped out onto the oven floor. I was very meeehhh on the sugar snap peas. There was too much liquid pooling at the bottom. The flavor washed off. I drained all the liquid and redressed it with more garlic and dijon. But after all that, didn't feel it was worth the work.
0 HelpfulDelicious! Based on previous comments I doubled the flour and the consistency was perfect.
0 Helpful