One Skillet Chicken Pot Pie
One Skillet Chicken Pot Pie
Ingredients
For the Pot Pie Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cloves garlic, minced
- 3 cups shredded cooked chicken, from 1 rotisserie chicken
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 cup frozen green peas
- 1/2 cup Parmesan cheese, grated
For the Puff Pastry Topping
- 1 sheet store-bought puff pastry, thawed, from a 17.3-ounce package
- 1 large egg
- 1 teaspoon sesame seeds
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. If using a cast iron skillet, ensure it is oven-safe.
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 3
Add sliced mushrooms to the skillet and cook for another 3-5 minutes, until they release their moisture and start to brown. Season with salt and black pepper. Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 6 min
- 4
Add the shredded cooked chicken and unsalted butter to the skillet. Stir until the butter is melted and coats the chicken and vegetables.
⏱️ 3 min
- 5
Sprinkle the all-purpose flour over the chicken and vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
⏱️ 2 min
- 6
Gradually whisk in the whole milk, stirring continuously to prevent lumps. Add the Dijon mustard, dried thyme, and dried sage. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.
⏱️ 7 min
- 7
Remove the skillet from the heat. Stir in the frozen green peas and grated Parmesan cheese until well combined.
⏱️ 2 min
- 8
On a lightly floured surface, unroll the thawed puff pastry. Cut it into squares or strips large enough to cover the top of your skillet. You can overlap them slightly if needed.
⏱️ 3 min - 9
In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Arrange the puff pastry pieces over the chicken pot pie filling in the skillet. Brush the tops of the pastry with the egg wash and sprinkle evenly with sesame seeds.
⏱️ 3 min - 10
Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the puff pastry is golden brown, puffed, and flaky.
⏱️ 25 min•🌡️ 400
- 11
Remove the skillet from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped chives.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Skillet Chicken Pot Pie
Ingredients
For the Pot Pie Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cloves garlic, minced
- 3 cups shredded cooked chicken, from 1 rotisserie chicken
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 cup frozen green peas
- 1/2 cup Parmesan cheese, grated
For the Puff Pastry Topping
- 1 sheet store-bought puff pastry, thawed, from a 17.3-ounce package
- 1 large egg
- 1 teaspoon sesame seeds
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. If using a cast iron skillet, ensure it is oven-safe.
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 3
Add sliced mushrooms to the skillet and cook for another 3-5 minutes, until they release their moisture and start to brown. Season with salt and black pepper. Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 6 min - 4
Add the shredded cooked chicken and unsalted butter to the skillet. Stir until the butter is melted and coats the chicken and vegetables.
⏱️ 3 min - 5
Sprinkle the all-purpose flour over the chicken and vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
⏱️ 2 min - 6
Gradually whisk in the whole milk, stirring continuously to prevent lumps. Add the Dijon mustard, dried thyme, and dried sage. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.
⏱️ 7 min - 7
Remove the skillet from the heat. Stir in the frozen green peas and grated Parmesan cheese until well combined.
⏱️ 2 min - 8
On a lightly floured surface, unroll the thawed puff pastry. Cut it into squares or strips large enough to cover the top of your skillet. You can overlap them slightly if needed.
⏱️ 3 min - 9
In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Arrange the puff pastry pieces over the chicken pot pie filling in the skillet. Brush the tops of the pastry with the egg wash and sprinkle evenly with sesame seeds.
⏱️ 3 min - 10
Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the puff pastry is golden brown, puffed, and flaky.
⏱️ 25 min•🌡️ 400 - 11
Remove the skillet from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped chives.
⏱️ 5 min