Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons unsalted butter, (divided)
  • 1.25 cups diced yellow onion (diced Note 1)
  • 1.25 cups diced carrots
  • 2 cloves minced garlic, (optional)
  • 2 tablespoons white flour
  • 1-3/4 cup whole milk
  • 3/4 teaspoon each: paprika, ground mustard
  • 1/4 teaspoon dried thyme
  • Fine sea salt and pepper
  • 1 teaspoon chicken bouillon powder
  • 2 cups finely diced frozen broccoli
  • 1-1/2 cups chopped rotisserie chicken
  • 1/2 cup freshly grated Parmesan cheese (Note 2)
  • 1 cup freshly grated sharp Cheddar cheese, (separated)
  • 1 sheet frozen puff pastry dough (Note 3)
  • 1 large egg

Instruction

  • PREP: Follow package directions to thaw 1 sheet of puff pastry dough. Preheat the oven to 350 degrees F. Generously grease a glass 9- or 10-inch pie pan with nonstick cooking spray and set aside.
  • CARROTS & ONION: Add 2 tablespoons butter to a large pot over medium-high heat. Once melted, add the diced onion and carrots. Saute, stirring occasionally, until veggies are tender, about 10 minutes. They won't get too much more tender throughout cooking so take your time here. Add garlic, saute for another minute or until fragrant.
  • ROUX: Press veggies to the edges of the pot and add remaining 2 tablespoons butter into the center of the pot. Once melted, add in the flour. Cook, stirring constantly for 30 seconds to a minute. Gradually pour in the milk while stirring constantly. Cook until slightly thickened and add in the seasonings -- paprika, ground mustard, thyme, chicken bouillon powder, and salt & pepper to taste (I add 1 teaspoon salt & 1/2 teaspoon pepper, but you may want less depending on how salty Parmesan cheese is). Mix in seasonings. Sauce should be thick enough to coat the back of a wooden spoon.
  • ADD REMAINING INGREDIENTS: Stir in the finely diced broccoli and chopped rotisserie chicken. Mix to heat through, about 1-2 minutes. (See Note 4) Remove pot from heat. Stir in Parmesan cheese and 1/2 cup of the sharp Cheddar cheese. Gently stir until melted. Transfer contents of the pot into prepared pie pan. Sprinkle the remaining 1/2 cup Cheddar cheese on top.
  • BAKE POT PIE: In a small bowl, whisk the egg with a fork until smooth. Using a pastry brush, brush egg wash around the edges of the pie tin. Place thawed puff pastry on top of the pie and gently press down around corners. Generously brush the entire puff pastry with egg wash. Use a knife to cut several vents in the top. Place pot pie on a baking sheet and bake for 35-45 minutes or until deeply golden on top and pot pie is bubbling at the edges. Remove and let stand for 5 minutes before serving. Serve with fresh thyme if desired. Enjoy!