Description
This skillet-based Chicken Pot Pie is a modern, stress-free take on the classic comfort dish. By utilizing store-bought puff pastry for a golden, flaky top and pre-cooked rotisserie chicken for the savory filling, this one-pan meal delivers a sophisticated, bakery-quality dinner in under an hour. It is the perfect blend of creamy, herb-infused goodness and crispy texture, making it an ideal choice for busy families seeking a hearty, homemade meal without the hassle of traditional crust preparation.
Ingredients
1/4 cup unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
6 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low sodium chicken broth
1/2 cup heavy cream
3 cups shredded rotisserie chicken, skin removed
1 sheet frozen puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large cast-iron skillet, melt the butter over medium heat.
Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Stir in the garlic and thyme, cooking for another minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, stirring until the mixture thickens into a rich gravy.
Add the shredded chicken and stir to combine, then remove from heat.
Roll out the puff pastry slightly to fit the top of your skillet and drape it over the chicken mixture.
Brush the top of the pastry with the beaten egg.
Cut a few small slits in the center of the pastry to allow steam to escape.
Bake for 20-25 minutes, or until the pastry is puffed and deep golden brown.
Notes
You can add frozen peas or corn to the filling for extra color and nutrition. Ensure your skillet is oven-safe. If the edges of the pastry brown too quickly, cover them loosely with aluminum foil.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg