Chicken Pot Pie Doesn't Get Enough Cred.

Making savory pot pies from scratch can be a little intimidating and time consuming, so over the holiday break, my sister and I decided to tweak Ina Garten's famous chicken pot pie recipe so it's a lot easier to make — but just as DELICIOUS! Our secret? Instead of cooking the chicken and pie dough from scratch, we bought a rotisserie chicken from the deli and purchased a high-quality puff pastry dough from our local grocery store. Here's the recipe, enjoy!

1 rotisserie chicken (roughly shredded) Kosher salt Freshly ground black pepper 5 cups chicken stock, --> Imagine Foods Organic Free Range Chicken Broth Low Sodium 2 chicken bouillon cubes --> Better Than Bouillon Organic chicken base 3/4 stick of butter 1 cup of shallots; 1 cup of chopped celery 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 cup of fingerling potatoes 1/4 cup minced fresh parsley leaves

for the pastry: high-quality store bought pastry dough (like Dufour) 1 egg beaten with 1 tablespoon water for egg wash Flaked sea salt and cracked black pepper (to sprinkle on top of the pie crust)

*makes six individual pot pies

Preheat the oven to 350 degrees F.

In a small saucepan, heat the chicken stock and dissolve the Better Than Bouillon Chicken Base in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

Divide the filling equally among 6 ovenproof ramekin bowls. Divide the pre-made dough into six 8 inch circles. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.