Warm rotisserie chicken per package directions. I warmed mine at 350F° for 30 minutes or so, in a foil bowl on a baking sheet. The foil will help keep any juices nearby and not making a huge mess out of your baking sheet. Remove from the oven and let sit for 5 minutes, then slice meat from the bones and cut into bite size pieces.
You can work on the veggies and sauce while your chicken warms or you can wait and do each as a separate step.
In a large skillet, melt butter. Add potato chunks, cook for 5 minutes. Add garlic and red pepper. Cook for an additional 10-15 minutes or until the peppers are tender and the potatoes are almost translucent.
Remove from heat, transfer potato mix to a large bowl. Add carrots (I used baby carrots cut up), celery (if using), corn, chicken, salt and pepper. Stir well. Set aside.
In a large saucepan, melt butter over medium heat. Add flour, followed by chicken broth. Stir well. Make sure you get the corners of the pan. Pour in cream and sprinkle in salt and pepper. Continue stiring until the mixture is combined and thick.
Pour sauce over chicken and veggies, gently stir to coat.
Divide among individual baking dishes or one large baking dish. I did several individual dishes. It worked out great for dinner and an extra for lunch.
For your crust, you will need one sheet of thawed puff pastry. Slice squares large enough to fit each dish. While still on the counter or your work area, using a fork crimp the edges of each square. Take a knife and cut holes into the center to allow steam to escape.
Carefully top each dish with one sheet of prepared puff pastry.
Bake at 425F° for 20 minutes. Serve warm.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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