Recipes

Chicken Pot Pie with a Twist

I love getting a rotisserie chicken from Publix and turning it into something even more delicious!

In the recipe you can use that leftover Turkey from Thanksgiving or grab a rotisserie chicken. 

Pot pies are the ultimate casserole, there’s nothing more comforting and satisfying than a creamy pot pie gravy with a crispy, buttery outer crust. It’s the perfect treat on a cold day. Even if it can’t be eaten all at once, it’s just as good as leftovers.

This pot pie is made with rotisserie chicken, hearty winter vegetables (2 kinds of potatoes), a white wine sauce and topped with buttery puff pastry. I love using hearty root vegetables in the winter, feel free to swap in any of your favorites! The white wine sauce is the secret! It takes a classic comfort dish up a notch!

So, it’s time to preheat the oven, grab a bottle of Scout & Cellar TANGOTANGO Sauvignon Blanc, pour 1 cup in a measuring cup (for the sauce) and enjoy the rest of the bottle as you cook! 

INGREDIENTS

  • 1/4 cup of unsalted butter
  • 1/2 yellow onion, diced
  • 1 pint mushrooms, sliced
  • 2 tbsp fresh thyme sprigs
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 tsp kosher salt
  • ¼ tsp freshly cracked pepper
  • 2 cups chicken broth
  • 1 cup of dry white wine (such as Scout & Cellar TANGOTANGO Sauvignon Blanc)
  • 1 1/2 cups diced gold Yukon potatoes
  • 1 1/2 cups of diced baby purple potatoes
  • 2 carrots, peeled and diced
  • 2 1/2 cups cooked rotisserie chicken, cubed 
  • ¼ cup Parmesan cheeses, shredded 
  • 1 tsp salt
  • ¼ tsp freshly cracked pepper 
  • ½ cup of half & half
  • 1 package/sheet of frozen puff pastry dough, thawed
  • Italian parsley, chopped (for topping)

INSTRUCTIONS

Preheat the oven to 375 degrees Fahrenheit.

Make the filling: In a large dutch oven or heavy bottom skillet heat to medium heat and add in butter. Once butter has melted add in diced onion, cook until translucent (3-5 mins). 

Add mushrooms and cook for 1-2 minutes. Then add carrots for another 3 minutes. 

Add in thyme, garlic, flour, salt, and cracked pepper and stir until pasty, cook for 1-2 minutes.

Add in chicken broth, and wine to the mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Mix sauce with potatoes and chicken, cook for 5-10 minutes, stirring frequently.

Add the Parmesan cheese, salt, pepper and stir. 

Place in the preheated oven and bake for 25-30 minutes or until the mixture is bubbling and the potatoes are fork tender. 

Remove the casserole from the oven and top with 1 sheet of thawed puff pastry (I cut the pastry in circles with a circle cookie/biscuit cutter or you can just lay the sheet on top). Sprinkle the puff pastry with salt and freshly ground pepper. 

Continue to bake the casserole according to pastry package directions (mine took about 25 minutes) until the pastry is flaky and golden.

Let the casserole cool for 5-10 minutes and top with chopped parsley and Parmesan cheese.