A delicious way to use leftover roast chicken is to create the ultimate Chicken Pot Pie with Puff Pastry using potatoes, fresh rosemary, carrots, peas and a tasty gravy!
Chicken Pot Pie with Puff Pastry
Chicken pot pie wasn’t something I grew up eating. I’ve mentioned before my mom wasn’t a great cook when we were kids, but she did make a mean batch of cabbage rolls and plum perogies. When I moved away she channeled her inner cook and got better surprisingly as she wasn’t motivated by much. Didn’t work (other than my dads books for the business) and tending to the garden.
Rainy Vancouver was where my taste buds came alive to so many new foods like chicken pot pie, one of my favourite comfort foods.
While many pot pies are the full pie deal with pastry top and bottom, this chicken pot pie is crustless on the bottom, topped with puff pastry. When we don’t have to worry about pie pastry, dinner can be made quicker as long as you’ve taken out the puff pastry to defrost.
Leftover Roast Chicken
I’m always on the hunt for new ways to use leftover roast chicken. Our teenagers have healthy appetites so we tend to buy or roast two birds at a time allowing for leftovers to be used in other dishes or for lunches.
Of course you can substitute leftover roast turkey for any recipe that calls for leftover roast chicken. Here’s a few favourite ways we like to use leftover roast chicken: Chicken Taco Salad, Chicken and Sausage Soup, Bacon Chicken and Bacon Taquitos or Crunchy Asian Chicken Salad Bowl.
We keep the ingredients simple using onion, potato, and carrots. Frozen peas are mixed in once the pan comes off the heat as they do not need to cook, but merely just warm through.
Fresh rosemary is used in the mix and sprinkled on top of the puff pastry.
The flavour boost in the gravy comes from using Za’atar and Old Bay Seasoning, this combination with the fresh rosemary is fantastic.
The puff pastry idea was inspired by a soup I love to have every time I visit a certain pub in Canmore. They serve this spicy cheese soup topped with puff pastry. I order this soup whenever we visit as I love how the puff pastry puffs and hugs the top of the soup while cooking in the oven. I might just puff pastry everything at this point.
I baked these in individual dishes allowing more for a variety of appetites. Equally delicious if you substitute chicken with leftover turkey after the holidays or turn this into one big ole pie!
Comfort food means different things to different people depending on how you were raised and what kind of food you have eaten that has brought you comfort for whatever reason. Anything goes really as long as it invokes a feeling of well being and happiness or a good food memory.
Here’s what Comfort Food looks like to me!
- Slow Cooker Beef & Barley Stew
- Simple Tomato Soup
- Cast Iron Mac and Cheese (or any homemade mac and cheese)
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 2 tbsp olive oil
- 3 medium sized yellow potatoes peeled and diced small
- 1/2 onion diced
- 3 carrots peeled and sliced
- 4 tbsp butter
- 4 tbsp flour
- 4 cups chicken stock.
- 2 cups leftover roast chicken shredded or chopped
- 2 tsp za'atar
- 2 tsp fresh rosemary
- 2 tsp old bay seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup frozen peas
- 1 package Puff Pastry thawed
- 1 egg beaten
- In a small sauce pan, heat the chicken stock.
- In a large sauce pan over medium high heat add olive oil and potatoes. Cook for 5 minutes stirring regularly. Add onions and carrots cooking for another 5 minutes.
- Add butter and flour mixing well. Cook over low heat stirring constantly, for 2 minutes. Pour in the hot chicken stock and simmer until thick. If your sauce doesn't thicken add a mixture of 1/4 cup cornstarch mixed with 1/4 cup water to help thicken.
- Preheat your oven to 400F.
- Stir in chicken, za'atar, rosemary, old bay, salt and pepper. Remove from heat and stir in peas.
- Flour your surface and place puff pastry on top. Sprinkle with flour.
- Roll evenly to about 1/8 inch thick. Cut each piece of puff pastry into four equal squares.
- Spoon chicken mixture into individual oven proof bowls. Rub a little butter around the edges of the bowls to help prevent pastry sticking. Then cover with a square piece of puff pastry. Brush the pastry with the beaten egg, sprinkle on some additional chopped rosemary, cracked black pepper, sea salt and hot pepper flakes (optional).
- Bake for 20-25 minutes and serve immediately.