Recipes Dinner Poultry Dishes Chicken Main Course Puff Pastry Pot Pie 5.0 (1) Add your rating & review Frozen puff pastry is a God-send in the kitchen. Slideshow: More Chicken Recipes By Scott Hocker Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: © Scott Hocker Active Time: 30 mins Total Time: 1 hr Yield: 4 to 6 Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, chopped 3 garlic cloves, finely chopped 3 large carrots, cut into chunks 1 baking potato, peeled and cut into chunks Kosher salt Freshly ground black pepper 1/4 cup all-purpose flour 3 cups chicken stock or low-sodium broth 2 cups shredded rotisserie chicken 1 sheet frozen puff pastry, thawed 1 large egg, lightly beaten Directions Preheat the oven to 425°F. In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place the filling in a 2 1/2-to 3-quart soufflé dish. Trim the puff pastry into an 8-inch square and place it over the soufflé dish. Brush the puff pastry with some of the egg mixture, then cut a steam vent in the pastry. Bake until the filling is bubbling and the pastry is golden, about 30 minutes. Originally appeared: April 2014 Rate It Print