Name: Classic Chicken Pot Pie
Yield: 6 Servings
Ingredients: 6 Tbps. unsalted butter; 1 large shallot, finely chopped; 1 Tbsp. chopped thyme; ½ cup all-purpose flour, plus more for dusting; 3 cups low-sodium chicken broth; 1 cup heavy cream or whole milk; Kosher salt, freshly ground pepper; 6 oz. carrots (about 4 small or 2 medium), peeled, chopped; 4 cups coarsely chopped or shredded chicken meat (from 1 small rotisserie chicken); 1½ cups frozen pearl onions, thawed; 1½ cups frozen peas, thawed; 2 tsp. hot sauce; 2 tsp. Worcestershire sauce; 2 tsp. white wine vinegar; 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed in refrigerator, or 1 14-oz. store-bought pie crust; 1 large egg, beaten to blend

Classic chicken pot pie recipe using storebought rotisserie chicken puff pastry and a simple gravy spiked with...

ALEX LAU

Don’t fall into the trap of thinking this chicken pot pie recipe is too much work. In fact, your supermarket is going to do most of the heavy lifting, not that anyone else needs to know that. Store-bought rotisserie chicken, puff pastry (or pie dough), and a simple gravy spiked with flavorful condiments like hot sauce and Worcestershire sauce all come together to create something that tastes truly homemade.

Editor’s note: This recipe was originally published on January 14, 2014.

Recipe notes

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