Quick Rotisserie Chicken Pot Pies

Prep Time
30 min
4 servings

Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.



AP flour, to roll dough, plus a couple round tbsps for filling/sauce
pack puff pastry dough, DuFour preferred brand
large egg
small to medium potato
small ribs celery with leafy tops
apple, such as Gala or Honeycrisp
tbsp butter
large fresh bay leaf
A small bundle of parsley and thyme, tied
Salt and white pepper or fine black pepper
A little freshly grated nutmeg, 1/8 tsp
About 3 cups chicken stock
rotisserie chicken, about 3 lbs
tsp Dijon mustard
About a tbsp of heavy cream or creme fraiche
Juice of 1/2 a lemon



Cook’s Note: Defrost the puff pastry in fridge 2 hours before you want to prepare dinner.

Step 1

Preheat oven to 375°F. Have rack 1 rung up from center in oven.

Step 2

Gather your ingredients.

Step 3

Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I’m feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.

Step 4

Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.

Step 5

Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.

Step 6

Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.

Step 7

Serve the chicken and vegetables in bowls and top with pastry.

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