Molly Makes Chicken Pot Pie | From the Test Kitchen | Bon Appétit

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Cut the rotisserie chicken into parts and peel off the skin.

Peel two medium turnips and dice them into thick planks.

Smash six cloves of garlic with the side of a knife to remove the skins and give them a rough chop.

In a bowl, combine the diced turnips, chopped garlic, and about a tablespoon of picked fresh thyme leaves.

Preheat a 12-inch skillet over medium heat.

Add three tablespoons of butter to the skillet and melt it.

Add the chopped onions to the skillet and sweat them until translucent.

Add the turnip, garlic, and thyme mixture to the skillet and cook for about three minutes to soften slightly.

Season the mixture with one teaspoon of salt and a good amount of black pepper.

Sprinkle three tablespoons of flour over the mixture and cook for about a minute to create a roux.

Add white wine to the skillet and cook until the alcohol cooks off and the mixture thickens.

Stir in two cups of heavy cream, reserving one tablespoon for later use.

Add the pulled rotisserie chicken meat and frozen peas to the skillet, mixing well.

Let the filling cool for a couple of minutes while rolling out the puff pastry.

Lightly flour the surface and roll out one package of puff pastry into a 13-inch square.

Curl the puff pastry onto a rolling pin and unfurl it over the skillet.

Cut around the edge of the skillet, leaving a one-inch border, and fold it under to create the edge.

Crimp the edges using the tines of a fork to hold it together.

Brush the reserved tablespoon of cream over the top of the puff pastry.

Cut a few slits in the pastry to vent steam during cooking.

Bake in a preheated oven at 400°F for about 25 minutes until golden brown.

After 25 minutes, reduce the oven temperature to 350°F and continue baking until the filling is bubbling and the pastry is cooked through.

Let the pot pie cool for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens