I feel like my husband and I have hit the stage of being an old married couple. He orders pot pie when we are out, and I randomly order meatloaf!? I don’t know about you, but I think of my childhood and my grandparents when I think of both those food items. Well, I think of my mom with meat loaf. “MOM, meatloaf!”. Anyways, I won’t talk about meatloaf, because my family forbids me to make it. Besides, I won’t devour a whole loaf of meat by myself, but pot pie, most definitely!
Few things before you get started, there are no peas in this recipe. Another food item that I seem to be the only one who enjoys. I put peas in the first pot pie I made, and ended up having plates full of peas at the end. So I just eat them frozen while I am making the pot pie. Strange, I know, but have you ever eaten frozen peas? Also reminds me of my childhood.
Alright, POT PIE!! This recipe is pretty easy to pull off, but what I love about it is the versatility. It calls for a dry white wine, and thyme or tarragon, I have a hard time finding tarragon, so thyme it is (which I love). This flavor profile is a little more French inspired, and it is delicious. Or you swap the wine for chicken stock, and your pot pie is more traditional, which is also super yum. Now I said versatile, and how I mean that is, I made Birria tacos , which is shredded beef. (also Ahh-mazing!) I used my left over taco meat, used beef broth, and the same basic recipe, minus the wine, and now I am not sure which pot pie we liked the best.
Definitely try the recipe as is, then change it up through the season. Swap shallots for onions, chicken for beef, use pie crust instead of puff pastry, use cookie cutters for designs in your puff pastry. I am actually looking forward to having leftover turkey from Thanksgiving, and Christmas, to make a pot pie. GO NUTS!
Alright, get to it! And of course, let me know if you have any questions. Take photos, tag me in them, and don’t forget to follow me for more food (and life) inspo!
“Be mindful of the season you’re in, intentional in the moments you create, and passionate for the life you have!” ~ Jeanne <3
- Cast iron 13 inch
- Pastry brush
- 1 Rotisserie chicken
- 2 Carrots
- 2 Celery stalks
- 2 Shallots large
- 1 tbsp Parsley
- 1 tbsp Thyme or Tarragon
- 1 egg
- 2 cups Chicken Stock
- 3 tbsp Flour
- 3 tbsp Butter
- 2 tbsp Olive oil, extra virgin
- ½ cup Heavy cream
- ½ cup White wine, dry optional
- 2 Puff Pastry room temp
- Salt and fresh ground pepper
- Preheat oven to 375°
- Chop up the Rotisserie chicken and set aside. Chop up the shallot, carrots and celery.
- In a large cast iron skillet (I use a 13 inch), heat the olive oil over medium high heat, add the shallots, carrots and celery; sauté about 5-8 minutes, until they start to soften and brown in places. Season with a pinch of course salt, combine and then move the veggies out and cover to keep them warm. (I place them in the microwave)
- Back in the skillet, melt your butter over medium heat. Once it is foaming, add the flour and continue whisking until it's smooth and becomes a golden brown color, about 30 seconds to a minute. Then slowly add in the white wine (or just use chicken stock if you don't want to use wine) and chopped thyme, whisking as it combines and becomes fragrant, about 30 seconds.Lightly season with salt and pepper, then gently pour in the chicken stock, whisking as it becomes a smooth sauce. Once all the stock is in, pour in the heavy cream and whisk another 30 seconds. Once it starts to bubble, turn it down to simmer, and let it gently bubble for 10 minutes. Taste it to see if it needs another pinch of salt or a grind of pepper?
- While it's simmering, unroll your puff pastry, slice it making long strips and then slicing the other way making rectangles. Chop your parsley.
- After 10 minutes, add the vegetables, chopped chicken, and chopped parsley. Stir until everything is covered in sauce.
- Arrange the puff pastry shapes on top of the pot pie. I start with laying them around the outer edge and working in a circle, with a little overlap of the one I just lay down. Making sure the mixture is all covered. Brush the tops with a beaten egg, and bake 30-40 minutes, until the puff pastry is golden brown and lightly puffed.
- Remove from oven and let it rest about 10 minutes, and then serve.
- This serves between 4-6.Enjoy!!