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Cooking 101
Looking for creative ways to use leftover rotisserie chicken, or that box of puff pastry that’s been waiting to be used in your freezer? This recipe uses both! It’s also super fun to make with little ones, they love tasks like shredding chicken, rolling pastry, and squeezing sauce (of course)! This easy family dinner comes together in less than an hour for those weeknights when you need a little extra comfort.
Chef Tip: Brushing the pastry with cream work similarly to egg wash, and adds a deep golden hue to puff pastry as it bakes.
1 2–3 lb. rotisserie chicken, shredded into bite-sized pieces
Olive oil
2 medium onions, diced
2 medium potatoes, peeled and cubed
Salt
½ cup flour, divided
1 cup dry white wine
1 cup chicken broth
2 cups heavy cream, divided
1 8.5-oz. sheet puff pastry, thawed overnight in the fridge
Place a rack in center of oven and preheat your oven to 400°F
Heat a large cast iron skillet over medium heat and add a glug of oil. When it shimmers, add the onions and cook, stirring occasionally, 5–6 minutes until soft
Add the potatoes, and a pinch of salt. Cook for 5 minutes until the potatoes are beginning to get tender. Sprinkle 3 tbsp. of flour over the potatoes and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds
Add the wine and cook, stirring constantly, about 1 minute
Add ½ pouch of Chimichurri, about 1½ cups of cream, the chicken, and a pinch of salt. Cook for about 5 minutes, stirring occasionally.
Place the skillet on a baking sheet
On a lightly floured surface, roll out the pastry into a square large enough to cover skillet with a bit of extra overhang. Then, roll up the pastry on the rolling pin and unroll it over the skillet
Fold the edges of pastry under itself and crimp the edges with a fork
Using a pastry brush, brush the top of pastry with a bit more cream and make a few small slits in the center
Bake until the filling is bubbling and pastry is puffed and golden brown, about 25 minutes
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
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