Quick and Easy Chicken Pot Pie with Puff Pastry by A Cook's Canvas

To prepare the puff pastry

Preheat oven to 425’F or follow the directions on the package

Remove the pastry from the refrigerator and allow it to warm up a bit while you make the stew so that when its time to bake it will be soft and pliable. Once the stew is simmering, unroll the dough leaving the parchment paper in place and cut into 9 equal portions. Bake three at a time on a 9×13 sheet pan, allowing plenty of room for even browning and crispy corners. After 15 minutes, remove from oven and brush with egg wash, add a few twists of black pepper and a sprinkle of sea salt, then bake for another 15 minutes until they are a dark golden color. By the time the pastries are done, the stew will be ready.

Instructions

Chop all vegetables and set aside. Heat a large dutch oven over medium heat and add half of the butter. Sauté onions until translucent, add celery, carrots, and potatoes and cook for another 15 minutes stirring frequently. Break down rotisserie chicken, removing the skin and stripping all of the meat. Once vegetables are cooked, add the chicken and chicken stock, then bring to a simmer for 30 minutes.

In a separate small saucepan make your roux; melt the remaining butter over medium-low heat until it begins to sizzle, then sprinkle in flour a little at a time until it forms a thick paste. Continue cooking slowly, stirring constantly until it begins to brown slightly then add the 1/2 cup water a bit at a time, whisking to incorporate. Add the finished roux to the stew one tablespoon at a time, stirring constantly to prevent lumps from forming. Add peas, fresh parsley, and thyme, and simmer for an additional 5 minutes to thicken before serving.

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