One-Skillet Rotisserie Chicken Pot Pie
Directions
- 1In a 10- to 12-inch oven-safe skillet, melt butter over medium heat.
- 2Sprinkle flour over top and stir until combined and smelling nutty.
- 3Slowly whisk in broth and fairlife ultra-filtered milk.
- 4Simmer, stirring, until slightly thickened, about 3 minutes.
- 5Add onion (if using) and cook 3 minutes.
- 6Stir in frozen veggies and cook until just warmed, about 3 minutes.
- 7Stir in rotisserie chicken, thyme, salt, and plenty of black pepper.
- 8Taste and adjust seasoning.
- 9Remove skillet from heat.
- 10Lay puff pastry sheet over the filling, stretching slightly if needed.
- 11Cut a few steam vents in the pastry.
- 12Brush with egg wash if using.
- 13Transfer skillet to a 400°F oven.
- 14Bake until pastry is golden and filling is bubbling at the edges, about 25 minutes.
- 15Let rest 10 minutes before scooping into bowls.
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 1 small onion, chopped
- 1 bag frozen mixed veggies (peas, carrots, corn, green beans)
- 1.5 cups chicken broth
- 1 cup fairlife whole ultra-filtered milk
- 2 cups shredded rotisserie chicken
- 1 tsp fresh thyme
- Salt
- black pepper
- 1 sheet puff pastry
- 1 egg, beaten
Equipment
oven-safe skillet (like cast iron)
Tips
- Let rest 10 minutes before scooping into bowls.
- Cut a few steam vents in the pastry.
- Brush with egg wash for a golden crust.
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