Fall Comfort Foods: Rachael Ray's 30 Minute Rotisserie Chicken Pot Pie

Rachael RayPhoto byDavid M. Russell/Rachael Ray Show

Are you looking for any simple fall dishes to make for you or your family? Pot Pies are the ultimate in comfort food, especially in the cooler weather months. The best thing about the Rachael Ray's Quick Rotisserie Chicken Pot Pies is that it's an easy STOVE TOP version and you can use store-bought buttermilk bisquits or puff pastry dough and ready-to-eat rotisserie chicken. And of course, you can make Rachael's tasty pot pies in only 30 minutes.

This ''Rachael Ray's 30 Minute Meals'' recipe is featured on the Food Network website. These delectable pot pies are sure to become the new family favorite. Pot Pies are a pie filled with meat, as well as vegetables, and topped with a flakey pie crust. You can use a variety of fillings such as beef, poultry or seafood and use pre-made dough to make a crust or you can make dough from scratch.

Ingredients: AP flour, to roll dough, plus a couple round tablespoons for filling/sauce, 1 pack puff pastry dough, 1 large egg, 1 onion, 1 medium potato, 2 small ribs celery, 1 carrot, 1 leek, 1 apple Gala or Honeycrisp, 3 tablespoons butter, 1 large fresh bay leaf, A small bundle of parsley and thyme, tied, Salt and Black pepper, A little freshly grated nutmeg, 1/8 teaspoon, About 3 cups chicken stock, 1 3lb rotisserie chicken, 2 teaspoons Dijon mustard, Tablespoon of heavy cream and Juice of 1/2 a lemon

Instructions: Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven. Gather your ingredients. Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding).

Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.

Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.

Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.

Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice. Serve the chicken and vegetables in bowls and top with pastry.

Notes: This one is a bit of a cheat in that you must defrost the puff pastry in fridge 2 hours before you want to prepare dinner. Or, buy store bought buttermilk biscuits to warm, split and serve on top as chicken and biscuits.