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One-Skillet Chicken Pot Pie Recipe

★★★★★

4.5 from 77 reviews
  • Author: Rafael
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Description

This One-Skillet Chicken Pot Pie is a comforting, hearty dish that combines tender rotisserie chicken, a medley of vegetables, and creamy sauce, all topped with a flaky puff pastry crust. Made entirely in one cast iron skillet, this recipe simplifies the classic pot pie preparation, making it perfect for a satisfying weeknight meal.

Ingredients

Scale

Main Ingredients

  • 4 tbsp Country Crock® Original Spread
  • 1 large onion, diced
  • 12 oz frozen vegetable medley
  • 1/3 cup all-purpose flour
  • 3 cups cooked rotisserie chicken, shredded
  • 2 cups vegetable broth
  • 1 cup milk
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 sheet of puff pastry, thawed
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it’s ready for baking the pot pie once assembled.
  2. Prepare Puff Pastry: Lay the thawed puff pastry on a lightly floured surface and roll it out to about 1/8 inch thickness. Use a 12-inch cast iron skillet as a guide to cut the dough to size. Set aside the cut pastry.
  3. Sauté Onions: Heat the cast iron skillet over medium heat and melt 3 tablespoons of Country Crock Original Spread. Add the diced onion and cook until softened and translucent, about 5 minutes.
  4. Make Roux and Sauce: Sprinkle the flour over the onions and stir until they are well coated. Gradually add in the vegetable broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens. Season with salt, pepper, dried thyme, and dried rosemary.
  5. Add Chicken and Vegetables: Stir in the shredded rotisserie chicken and frozen vegetable medley. Continue simmering the filling for about 5 minutes to heat through and merge the flavors.
  6. Assemble Pot Pie: Top the skillet filling with the rolled-out puff pastry, pressing the edges into the pan to seal the sides. Cut 2-4 small air holes on top of the dough to allow steam to escape during baking.
  7. Brush Pastry and Bake: Brush the pastry with the remaining 1 tablespoon of melted Country Crock Original Spread to promote browning. Place the skillet in the preheated oven and bake for 25-30 minutes until the pastry is golden brown and puffed.
  8. Cool and Serve: Remove the pot pie from the oven and let it cool slightly before serving to allow the filling to set.

Notes

  • Use cooked rotisserie chicken for convenience and rich flavor, but you can also use leftover roasted chicken.
  • If puff pastry isn’t available, you can substitute with pie crust, though texture will differ.
  • Make sure to roll the puff pastry evenly to ensure it cooks uniformly.
  • Cutting air holes in the pastry is essential to prevent it from puffing too much or becoming soggy.
  • For a gluten-free version, substitute the flour and puff pastry with gluten-free alternatives.
  • Cast iron skillet is preferable for even heat distribution and oven safety, but any oven-safe skillet will work.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: Chicken pot pie, one skillet meal, comfort food, puff pastry, easy dinner, rotisserie chicken recipe

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Find it online: https://tastewithrafael.com/one-skillet-chicken-pot-pie-recipe/