Servings: 6

1 2–3 lb. rotisserie chicken 1 2 to 3 lb. rotisserie chicken
2 medium onions 2 medium onions
1 lb. turnips 1 lb. turnips
6 garlic cloves 6 garlic cloves
1 Tbsp. thyme leaves (from about 2 sprigs) 1 Tbsp. thyme leaves (from about 2 sprigs)
3 Tbsp. unsalted butter 3 Tbsp. unsalted butter
2½ tsp. kosher salt 2½ tsp. kosher salt
1½ tsp. freshly ground black pepper 1½ tsp. freshly ground black pepper
3 Tbsp. all-purpose flour, plus more for surface 3 Tbsp. all-purpose flour, plus more for surface
1 cup dry white wine 1 cup dry white wine
2 cups heavy cream, divided 2 cups heavy cream, divided
1 10-oz. bag frozen peas 1 10-oz. bag frozen peas
1 14-oz. box puff pastry, thawed overnight 1 14-oz. box puff pastry, thawed overnight

Place a rack in center of oven; preheat to 400°. Remove and discard skin of 1 rotisserie chicken, then shred meat into 1" pieces (you should have 4 to 5 cups meat); set aside. You won't need the bones and carcass from the chicken for this recipe, but that doesn't mean you should throw them out-sling them into a saucepan, cover with water, add whatever aromatics you've got lying around, and you've got the makings of a couple decent quarts of chicken stock.
Time to prep your vegetables! Cut 2 onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
Peel 1 lb. turnips, then trim off knobby root ends. Cut in half through the root end. Cut each half into ¾"-thick planks, then finely chop planks into ¾" pieces. Transfer to another medium bowl.
Lightly smash 6 garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with turnips.
Add 1 Tbsp. thyme leaves (from about 2 sprigs) to bowl with turnips and garlic.
Melt 3 Tbsp. butter in a 12" skillet, preferably cast iron, over medium heat. (Just make sure whatever you're using is oven-safe-you don't want a melting plastic handle.) Add onions and cook, stirring occasionally, until very soft but not browned, 5 to 6 minutes.
Add turnip mixture, season with 1 tsp. salt and 1½ tsp. pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
Sprinkle 3 Tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you're trying to create.
Add 1 cup wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
Set aside 1 Tbsp. cream. Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3 to 4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
Using a pastry brush, brush top of pastry with reserved cream. Cut 5 to 6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22 to 24 minutes.
Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25 to 35 minutes longer. Let sit 10 minutes before serving.

This was hearty and delicious! It had a different flavor that was a little funky, but maybe I'm just not used to the flavor of parsnips? Or maybe I didn't let the alcohol burn off enough? But overall, I really liked it! I didn't miss the potatoes at all. The filling was flavorful and creamy. I only had regular pie dough in the fridge (Trader Joe's) so I used that and it was yummy. My family were mild fans so I might not make it again. But I enjoyed it and I'll enjoy the leftovers too.  This was hearty and delicious! It had a different flavor that was a little funky, but maybe I'm just not used to the flavor of parsnips? Or maybe I didn't let the alcohol burn off enough? But overall, I really liked it! I didn't miss the potatoes at all. The filling was flavorful and creamy. I only had regular pie dough in the fridge (Trader Joe's) so I used that and it was yummy. My family were mild fans so I might not make it again. But I enjoyed it and I'll enjoy the leftovers too.
Jen M.  Jen M.
Los Angeles, CA  Los Angeles, CA
1/20/2024  ½0/2024
How can I print recipes from the app?  How can I print recipes from the app?
SMK  SMK
San Francisco  San Francisco
12/21/2023  12/2½023
Followed recipe without substitutions and loved it. Very easy to make but with a big, impressive output! Loved making this for a group- it was a hit with everyone from the kids to adults.  Followed recipe without substitutions and loved it. Very easy to make but with a big, impressive output! Loved making this for a group- it was a hit with everyone from the kids to adults.
MW  MW
GA  GA
11/20/2023  1½0/2023
This is a regular at our house hold, it's very flexible and easy to work with. I might add carrots and mushrooms sometimes and skip other veggies if I don't have them, doesn't matter comes out great. I typically get a costco chicken which is more than enough for this recipe and use about 2/3 for this and the rest of the chicken for something else the next day.  This is a regular at our house hold, it's very flexible and easy to work with. I might add carrots and mushrooms sometimes and skip other veggies if I don't have them, doesn't matter comes out great. I typically get a costco chicken which is more than enough for this recipe and use about ⅔ for this and the rest of the chicken for something else the next day.
Anonymous  Anonymous
San Francisco, CA  San Francisco, CA
5/21/2023  5/2½023
I love crispy puff pastry, but find that on top of a pot pie it often doesn't cook through properly. I've taken to baking the pastry on a baking sheet so that it's brown and crispy top and bottom, then cutting it to fit on top of the filling in individual bowls. When I don't need to worry about the presentation, I cut the pastry into small squares, like croutons, and scatter them on top.  I love crispy puff pastry, but find that on top of a pot pie it often doesn't cook through properly. I've taken to baking the pastry on a baking sheet so that it's brown and crispy top and bottom, then cutting it to fit on top of the filling in individual bowls. When I don't need to worry about the presentation, I cut the pastry into small squares, like croutons, and scatter them on top.
Lora  Lora
Edmonds, WA  Edmonds, WA
4/7/2023  4/7/2023
I cannot recommend this recipe enough, it deserves 5 stars! I have made it several times now, for my husband, a group of friends, and my mother, and every time it has received rave reviews. The recipe is fantastic as is, but I do like to add carrots to mine. Regardless of any modifications, the puff pastry always comes out perfectly flaky and delicious. And to top it off, the recipe makes enough for 2/3 people, with plenty of leftovers for the next day. Overall, I consider this recipe to be an absolute staple in our home. I would recommend it to anyone looking for a crowd-pleasing meal that is both easy to make and incredibly satisfying.  I cannot recommend this recipe enough, it deserves 5 stars! I have made it several times now, for my husband, a group of friends, and my mother, and every time it has received rave reviews. The recipe is fantastic as is, but I do like to add carrots to mine. Regardless of any modifications, the puff pastry always comes out perfectly flaky and delicious. And to top it off, the recipe makes enough for ⅔ people, with plenty of leftovers for the next day. Overall, I consider this recipe to be an absolute staple in our home. I would recommend it to anyone looking for a crowd-pleasing meal that is both easy to make and incredibly satisfying.
Samantha Biallas  Samantha Biallas
Milwaukee, WI  Milwaukee, WI
3/30/2023  3/30/2023
Any suggestions for substitutions for the cream?  Any suggestions for substitutions for the cream?
Anonymous  Anonymous
3/3/2023  3/3/2023
I’m not sure why, but my puff pastry crust took about 45 mins in the oven (at 400F) to brown properly, and even then it was not fully cooked (still very doughy everywhere but the very top layer). I liked the parsnips a lot but miss the color carrots add, so I’ll probably add a few next time. I added some paprika for flavor and a little color. I’d go heavier on the black pepper again too.  I’m not sure why, but my puff pastry crust took about 45 mins in the oven (at 400F) to brown properly, and even then it was not fully cooked (still very doughy everywhere but the very top layer). I liked the parsnips a lot but miss the color carrots add, so I’ll probably add a few next time. I added some paprika for flavor and a little color. I’d go heavier on the black pepper again too.
Anonymous  Anonymous
Minneapolis, MN  Minneapolis, MN
1/4/2023  ¼/2023
This is so good. I think the trick to avoiding the blandness is to really go for it with the freshly ground black pepper. The puff pastry crust makes it. I missed having more crust since there isn’t a bottom crust, so next time I’ll bake some extra up to eat with it!  This is so good. I think the trick to avoiding the blandness is to really go for it with the freshly ground black pepper. The puff pastry crust makes it. I missed having more crust since there isn’t a bottom crust, so next time I’ll bake some extra up to eat with it!
Nikki  Nikki
VA  VA
3/30/2022  3/30/2022
Excellent. I substituted wine for Chicken Broth, carrots and rutabaga instead of Peas. Transferred to a casserole dish and covered with pie crust. My oven cooked for almost 2 hours  Excellent. I substituted wine for Chicken Broth, carrots and rutabaga instead of Peas. Transferred to a casserole dish and covered with pie crust. My oven cooked for almost 2 hours
Sun Flower  Sun Flower
49270  49270
1/13/2022  1/13/2022
Tremendous. I’ve made it many times. So easy to follow the recipe. I’ve shared the recipe many times with total strangers while standing, waiting for the rotisserie chickens to come out of the oven at Costco:-) A must try. Bon Appetit!  Tremendous. I’ve made it many times. So easy to follow the recipe. I’ve shared the recipe many times with total strangers while standing, waiting for the rotisserie chickens to come out of the oven at Costco:-) A must try. Bon Appetit!
Thomas  Thomas
Waterloo Canada  Waterloo Canada
12/3/2021  1⅔/2021
Even vegetarians need to add salt to their food. This is a great recipe. I’ve made it twice now , once with chicken , and I’ve with leftover turkey. Read the directions and taste your food. Thanks molly and thanks ba.  Even vegetarians need to add salt to their food. This is a great recipe. I’ve made it twice now , once with chicken , and I’ve with leftover turkey. Read the directions and taste your food. Thanks molly and thanks ba.
Trying to help losers  Trying to help losers
West Virginia  West Virginia
11/28/2021  1½8/2021
This is my go to chicken pot pie recipe! I love how there’s only a top crust and it’s so easy to make in one skillet. I was nervous about the turnips at first, but they truly are sweet and amazing. I will never go back to carrots in my pot pie again! Molly Baz is my hero and queen.  This is my go to chicken pot pie recipe! I love how there’s only a top crust and it’s so easy to make in one skillet. I was nervous about the turnips at first, but they truly are sweet and amazing. I will never go back to carrots in my pot pie again! Molly Baz is my hero and queen.
Courtney W.  Courtney W.
Norfolk, VA  Norfolk, VA
11/14/2021  11/14/2021
I’ve been jonesing fro CPP, and I was so happy to find this recipe. Sadly, I found it extremely bland even with the addition of a pinch of cayenne, Worcestershire, celery and carrots. My husband liked it, but I need more umami.  I’ve been jonesing fro CPP, and I was so happy to find this recipe. Sadly, I found it extremely bland even with the addition of a pinch of cayenne, Worcestershire, celery and carrots. My husband liked it, but I need more umami.
Barb De  Barb De
11/7/2021  11/7/2021
10/10!!! Amazing. This is a great recipe that I will make again and again. Wouldn’t change a thing.  10/10!!! Amazing. This is a great recipe that I will make again and again. Wouldn’t change a thing.
Anonymous  Anonymous
Columbia, SC  Columbia, SC
7/20/2021  7/20/2021
We wanted it to be great and thought it was going to be great and it turned out to be just so-so. I even added a splash of sherry and some MSG, and carrots, and a little vinegar, and still it was curiously bland and well, uninteresting. But I'm glad the rest of y'all love it. We did find that a good squirt of Tabasco sriracha (or whatever hot sauce you have) improves it greatly. Note: the best CPP I ever had was from the Cook's Illustrated 1000 Best Recipes book. So good!  We wanted it to be great and thought it was going to be great and it turned out to be just so-so. I even added a splash of sherry and some MSG, and carrots, and a little vinegar, and still it was curiously bland and well, uninteresting. But I'm glad the rest of y'all love it. We did find that a good squirt of Tabasco sriracha (or whatever hot sauce you have) improves it greatly. Note: the best CPP I ever had was from the Cook's Illustrated 1000 Best Recipes book. So good!
Paul  Paul
Texas  Texas
5/25/2021  5/25/2021
Once again Molly Baz does not disappoint! This was so delicious and easy. My family and I first made it the day after thanksgiving and used up leftover Turkey. We used ground thyme because we didn’t have any fresh but it still was so flavorful and such a great comfort food. We made a second time with the rotisserie chicken and it was still good — but the Turkey was honestly the best! This will now be our go to for day after t-giving meals.  Once again Molly Baz does not disappoint! This was so delicious and easy. My family and I first made it the day after thanksgiving and used up leftover Turkey. We used ground thyme because we didn’t have any fresh but it still was so flavorful and such a great comfort food. We made a second time with the rotisserie chicken and it was still good - but the Turkey was honestly the best! This will now be our go to for day after t-giving meals.
Sarah B  Sarah B
Raleigh, NC  Raleigh, NC
1/30/2021  ⅓0/2021