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There’s something so comforting about chicken pot pie—the flaky crust, creamy sauce, and hearty filling make it the perfect all-in-one meal. But between the chicken, the sauce, and the crust, making a traditional chicken pot pie recipe can easily take an entire day in the kitchen! For this version, I’ve streamlined the process without sacrificing flavor. Rotisserie chicken for the filling and good-quality store-bought puff pastry for the crust are game-changing shortcuts. I also tackled the usual problem with chicken pot pies: the bland, goopy white sauce. Thinning the sauce to a chowder-like consistency and adding a splash of Cognac bring these pot pies to the next level.
