No more food waste here!
2 Celery stalks, chopped
2 Medium carrots, peeled & chopped
1 Medium yellow onion
2 Garlic cloves, minced
2 tsp Fresh thyme leaves
1/2 cup All-purpose flour + more for dusting
1/2 cup Dry white wine
2 1/2 cups Chicken stock, warmed
1/2 cup Half-and-half, or heavy cream
3/4 cup Frozen peas
2 1/2 cups Rotisserie chicken, shredded
1/2 Package of frozen puff pastry, thawed
1 Large egg, whisked
Preheat the oven to 400ºF.
In a large Dutch oven or heavy-bottomed pot add 2 tablespoons butter and heat over medium-high heat. Add the celery, carrots, onions and garlic and allow to cook until softened, 6 to 7 minutes. Season with salt and pepper. Add the thyme during the last minute of cooking and stir to combine.
Add the remaining 2 tablespoons butter and allow to melt. Sprinkle over the flour and stir to coat the veggies, allow to cook for a minute or so to remove the flour taste and allow a paste to form on the vegetables. Add the wine and whisk to combine.
Slowly stream in the chicken stock, whisking to combine. Bring to a simmer and allow to thicken for 4 to 5 minutes. Stir in the half and half, and add more chicken stock if the mixture becomes too thick.
Stir in the frozen peas and rotisserie chicken.
On a lightly floured surface, roll the puff pastry to a 10x10-inch square to fit a 2 ½-quart oval baking dish. Pour the filling into the dish, and place the dough over the top. Make a couple of small vents using a paring knife. Brush with egg and bake in the oven for 20 to 25 minutes until the puff pastry is deep golden brown. Remove from the oven and allow to cool for 15 minutes before serving.
What's better than using up all your odds and ends in the fridge? Not much. Here's Gail's recipe for a chicken pot pie that does just that. With a variety of veggies and shredded rotisserie chicken, it's full of all the good stuff you love. Remember to thaw the puff pastry before rolling out, and you'll have a crispy, golden pie crust that's a perfect pairing for the stew inside.
Pro Tip: Want more recipes to use up your leftover rotisserie chicken? Check out our list here!
Prep Time: 25 minutes
Cook Time: 25 minutes