Description
This One Skillet Chicken Pot Pie is a comforting and hearty dish featuring shredded rotisserie chicken and a medley of sautéed vegetables in a creamy sauce, topped with golden, flaky puff pastry baked to perfection in a single skillet. It’s an easy-to-make, crowd-pleasing meal ideal for family dinners.
Ingredients
Vegetables & Aromatics
- 1 Small Yellow Onion, finely diced
- 3 Stalks Celery, finely sliced
- 2 Large Carrots, finely chopped
- 1 ½ Cup White Mushrooms, sliced
- 3 Cloves Garlic, mashed
- ¾ Cups Frozen Peas
Protein
- 1 Pound Rotisserie Chicken, shredded
Liquids & Sauces
- 2 Tablespoons Olive Oil
- 4 Tablespoons Unsalted Butter
- ⅓ Cup Flour
- 1 ½ Cups Chicken Broth
- ½ Cup Milk of Choice (or heavy cream)
- 1 Tablespoon Bouillon (optional)
- 2 Teaspoons Dijon Mustard
Herbs & Seasonings
- 2 Tablespoons Fresh Thyme, stems removed and chopped
- 2 Tablespoons Fresh Rosemary, stems removed and chopped
Toppings
- 1 ¼ Cups Parmesan Cheese, grated
- 1 ½ Sheets Frozen Puff Pastry, thawed
- 1 Egg, whisked
- Sesame Seeds, for garnish
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 400°F and place a large oven-safe skillet over medium heat to get ready for sautéing your ingredients.
- Sauté Aromatics: Add the olive oil to the skillet, then add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften but do not brown, about 3-5 minutes.
- Cook Mushrooms and Garlic: Add the sliced mushrooms and mashed garlic to the skillet. Cook until mushrooms release their moisture and become tender, approximately 4-5 minutes.
- Add Chicken: Stir in the shredded rotisserie chicken and let everything warm through evenly in the skillet.
- Make Roux: Add the unsalted butter and allow it to melt fully. Sprinkle the flour over the mixture, stirring continuously. The mixture will look dry initially; keep stirring to coat all ingredients and form the roux.
- Add Liquids: Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. This helps create a smooth sauce.
- Season and Thicken: Stir in the optional bouillon, Dijon mustard, fresh thyme, and rosemary. Continue to cook, stirring frequently, until the sauce thickens and becomes creamy and silky.
- Incorporate Peas and Cheese: Fold in the frozen peas and grated Parmesan cheese, mixing thoroughly. Once combined, remove the skillet from the heat.
- Prepare Puff Pastry: Roll out the thawed puff pastry to a thickness slightly thinner than the original packaging. Cut the dough into squares or rectangles sized to cover the pot pie filling evenly.
- Top the Pot Pie: Arrange the puff pastry pieces in a single layer over the filling mixture in the skillet.
- Egg Wash and Garnish: Brush the whisked egg liberally over the puff pastry. Sprinkle sesame seeds on top for a decorative and flavorful finish.
- Bake: Transfer the skillet to the preheated oven and bake for 30 to 35 minutes, or until the pastry is deeply golden, puffed, and crisp.
- Serve: Remove from the oven, let it cool slightly, then serve immediately and enjoy the warm, savory flavors.
Notes
- The bouillon is optional; you can omit it if your chicken broth is already well-seasoned.
- Use milk of your choice or heavy cream for a richer sauce.
- Rolling the puff pastry thinner than its packaging ensures a crispier crust.
- If you don’t have fresh herbs, dried thyme and rosemary can be substituted but reduce quantities by half.
- This recipe works best with a rotisserie chicken for convenience and flavor.
- Ensure the skillet you use is oven-safe to avoid transferring the filling before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
