Chicken pot pie doesn’t have to be an all-day affair. The secret to a bowl of creamy comfort in less than an hour: frozen puff pastry and a rotisserie chicken from the market. Heat 2 cups chicken broth in a small pot. Stir in 1 bouillon cube until dissolved. Keep warm. In a large saucepan over medium-low heat, melt 6 tablespoons of butter. Add 1 cup of frozen white pearl onions (thawed and drained) and 3 minced garlic cloves. Sauté until tender, 5 to 10 minutes. Season with pepper. Gradually whisk ¼ cup of flour into the butter until there are no lumps. Repeat with the warm broth, whisking in ¼ cup at a time. Add 1½ cups peeled, chopped carrots and bring the broth to a simmer until thickened, 8 to 10 minutes. Stir in ¼ cup heavy cream, 1½ cups cubed rotisserie chicken, 1 cup thawed frozen peas and 1 tablespoon each of freshly chopped parsley, thyme and rosemary. Divide filling between 4 greased ovenproof bowls or ramekins. Place a puff pastry circle that’s ¼ inch larger than the bowl on top. Brush the pastry with egg wash and bake in a 350-degree oven for 10 minutes. Then, bake at 400 degrees until golden brown, about 5 minutes. Let rest 5 minutes before digging in.
This article appears in March 2013.