One-Skillet Chicken Pot Pie Recipe

Introduction

Cozy and comforting, this One-Skillet Chicken Pot Pie brings all the classic flavors in a simple, easy-to-make dish. Using a cast iron skillet and puff pastry, you get a golden, flaky crust with a creamy, savory filling—all in one pan.

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. Step 1: Preheat the oven to 425 degrees F.
2. Step 2: On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thickness. Place a 12-inch cast iron skillet over the dough and cut around it to fit the pan. Set aside.
3. Step 3: Heat the cast iron skillet over medium heat and melt 3 tablespoons of the Country Crock Original Spread.
4. Step 4: Add the diced onion and cook until softened, about 5 minutes.
5. Step 5: Sprinkle the flour over the onions and stir until the mixture is well coated.
6. Step 6: Gradually add the vegetable broth and milk while stirring, then bring to a simmer to thicken the sauce.
7. Step 7: Season with salt, pepper, dried thyme, and dried rosemary to taste.
8. Step 8: Stir in the shredded chicken and frozen vegetable medley. Simmer for another 5 minutes to blend the flavors.
9. Step 9: Top the filling with the puff pastry, pressing the edges into the skillet to seal. Cut 2 to 4 small air holes in the dough to let steam escape.
10. Step 10: Brush the pastry with the remaining 1 tablespoon of melted Country Crock Original Spread.
11. Step 11: Bake for 25 to 30 minutes until the pastry is golden brown and crisp.
12. Step 12: Let the pot pie cool slightly before slicing and serving.

Tips & Variations

• Use a cast iron skillet for even heat distribution and perfect crust browning.
• Swap out the vegetable medley for fresh seasonal veggies like peas, carrots, or green beans.
• For extra flavor, add a splash of white wine or a teaspoon of Dijon mustard to the sauce before simmering.
• Leftover pie can be reheated in a 350°F oven to keep the crust crisp.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes to maintain the flaky crust. Avoid microwaving to preserve the texture of the puff pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work well. Just make sure to chop them evenly and sauté briefly before adding the liquid to ensure they cook through properly.

What can I substitute for puff pastry?

If you don’t have puff pastry, you can use refrigerated pie crust or make a biscuit topping instead. Keep in mind these options will change the texture and flavor.

One-Skillet Chicken Pot Pie Recipe

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★★★★★

4.7 from 147 reviews

This One-Skillet Chicken Pot Pie is a comforting and hearty meal made easy with a cast iron skillet. Featuring shredded rotisserie chicken, a medley of frozen vegetables, and a creamy thyme and rosemary sauce, all topped with golden, flaky puff pastry, it’s a perfect family-friendly dish for any night of the week.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 4 tbsp Country Crock® Original Spread (divided)
• 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
• Salt and pepper to taste

Topping

• 1 sheet of puff pastry, thawed

Instructions

1. Prepare the Puff Pastry: Preheat your oven to 425°F. On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thick. Place a 12-inch cast iron skillet on top and cut the dough to the size of the skillet. Set aside the cut pastry.
2. 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.
3. Make the Sauce: Sprinkle the flour over the cooked onions and stir well to coat. Gradually pour in the vegetable broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer, allowing it to thicken. Season with salt, pepper, dried thyme, and dried rosemary for flavor.
4. Add Chicken and Vegetables: Mix the shredded rotisserie chicken and frozen vegetable medley into the skillet. Stir to combine everything evenly and simmer for another 5 minutes to let the flavors meld.
5. Assemble and Bake: Place the prepared puff pastry over the filling in the skillet, pressing the edges to seal against the sides of the pan. Cut 2-4 small air holes in the pastry to allow steam to escape. Brush the top with 1 tablespoon of melted Country Crock Original Spread for a golden finish.
6. Bake the Pot Pie: Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the puff pastry is puffed and golden brown.
7. Serve: Remove from the oven and let the pot pie cool slightly before serving to allow the filling to set.

Notes

• Using a cast iron skillet ensures even heat distribution, which helps the pot pie cook thoroughly and bake evenly.
• You can substitute the vegetable broth with chicken broth for a richer flavor.
• Feel free to use fresh vegetables if preferred, but frozen vegetable medley is convenient and works well.
• Let the pot pie cool briefly after baking to avoid burns from hot filling.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.

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