Print

One-Skillet Chicken Pot Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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