Using rotisserie chicken.

Working long hours means you need a few tricks up your sleeve to get dinner on the table… QUICK! While I love to cook, I also love a few shortcuts. That’s where the rotisserie chickens from either Coles or Woolworths come in. Pair it with a salad and fresh bread from the bakery and you’ve got a delicious meal for the family. Honestly, these rotisserie chickens are a working mum’s blessing in disguise. But, if you are in either supermarket at the right time, you may be lucky enough to pick one up at a reduced price. I tend to buy these even when I don’t need a quick dinner as they are a good deal. Strip the meat off the bone and shred for salads and sandwiches. But they also make a delicious family dinner when repurposed in a chicken pot pie.

The first time I made a chicken pot pie was when we had an American workawayer staying with us. She gave me the idea to make this as it’s something her family often had back home in USA. I was inspired to seek out a recipe and ended up combining a couple together to suit the tastes of our family.

What is a pot pie?

There is a lot of debate on what constitutes a pot pie. Some say a pot pie only includes a bottom crust, others say it includes both top and bottom. It seems the amount of crust depends on where in USA you live. Regardless of this, it seems a pot pie includes more vegetables than a savoury meat pie.

This recipe will use up the meat from one rotisserie chicken. You need to make sure you discard the skin and stuffing (if included) before using it in this recipe. While I have added mushrooms and peas, you can substitute either of these with corn kernels instead.

While this meal takes longer to whip together than just popping the rotisserie chicken on the table, it’s really worth the effort. It’s incredibly flavoursome and delicious. If you have the time, rather than using store-bought puff pastry, make your own pie pastry instead.

Chicken Pot Pie

This recipe uses one rotisserie chicken to make a delicious alternative to the great Aussie beef pie. The gravy is deliciously flavoursome with added mushrooms, peas and thyme. Simple to make and perfect for family dinners.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6 people

Ingredients

 

• 2 sheets puff pastry
• 1 rotisserie chicken, stripped from the bone, chopped to bite sized pieces
• 1/2 cup butter, plus more to lightly grease baking dish
• salt
• black pepper
• 1 medium onion, chopped
• 250g white button mushrooms, diced
• 3 cloves garlic, minced
• 3/4 cup flour
• 3 cup chicken stock liquid
• 1/4 cup heavy cream
• 3/4 cup peas, frozen
• 1 teaspoon dried thyme
• egg wash
• Flaky sea salt

Instructions

 

• Preheat oven to 200°C/180°C. Lightly grease your pie dish with a little butter so the pastry doesn't stick.
• In a large pot over medium heat, melt butter. Add onions and mushrooms and cook until vegetables are beginning to soften about 10 minutes.
• Add the garlic, then stir in flour and cook until the flour mixture for 1 minute.
• Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes.
• Stir in cream, chicken, peas, and thyme. Season mixture with salt and pepper. Turn off heat and cool mixture for about 15 minutes.
• Add your pie pastry into the bottom of the pie dish. Add filling and spread it around evenly. Take your second pastry sheet and place on top of the filling. Trim and crimp edges, then cut two small slits on top. Brush with egg wash.
• Bake for 20 to 25 minutes or until pastry is puffed and golden. Let it cool for about 10 minutes before serving. Serve pie with steamed greens.

Notes

• You can substitute the mushrooms and peas with other vegetables such as corn kernels, one diced carrot or two diced celery stalks.
• While the thyme is what adds the delicious flavour in this pie, you could substitute it for parsley instead.