ONE PAN SKILLET CHICKEN POT PIE

35 mins
Serves 8
facebook.com

Directions

  1. 1Heat olive oil in a large oven-safe skillet over medium heat.
  2. 2Heat olive oil in a large oven-safe skillet over medium heat.
  3. 3Heat olive oil in a large oven-safe skillet over medium heat.
  4. 4Add the onion, carrots, and celery to the skillet and sauté for a few minutes.
  5. 5Add the onion, carrots, and celery to the skillet and sauté for a few minutes.
  6. 6Add the onion, carrots, and celery to the skillet and sauté for a few minutes.
  7. 7Add mushrooms and garlic to the skillet.
  8. 8Add mushrooms and garlic to the skillet.
  9. 9Add mushrooms and garlic to the skillet.
  10. 10Stir the vegetables, garlic and mushrooms in the skillet.
  11. 11Stir the vegetables, garlic and mushrooms in the skillet.
  12. 12Stir the vegetables, garlic and mushrooms in the skillet.
  13. 13Add the shredded rotisserie chicken to the skillet and stir.
  14. 14Add the shredded rotisserie chicken to the skillet and stir.
  15. 15Add the shredded rotisserie chicken to the skillet and stir.
  16. 16Add butter and stir until fully melted.
  17. 17Add butter and stir until fully melted.
  18. 18Add butter and stir until fully melted.
  19. 19Add flour and stir.
  20. 20Add flour and stir.
  21. 21Add flour and stir.
  22. 22Pour in chicken broth and milk (or heavy cream).
  23. 23Pour in chicken broth and milk (or heavy cream).
  24. 24Pour in chicken broth and milk (or heavy cream).
  25. 25Add bouillon, dijon mustard, fresh thyme, and fresh rosemary.
  26. 26Add bouillon, dijon mustard, fresh thyme, and fresh rosemary.
  27. 27Add bouillon, dijon mustard, fresh thyme, and fresh rosemary.
  28. 28Continue stirring until the sauce begins to thicken.
  29. 29Continue stirring until the sauce begins to thicken.
  30. 30Continue stirring until the sauce begins to thicken.
  31. 31Add frozen peas to the mixture.
  32. 32Add frozen peas to the mixture.
  33. 33Add frozen peas to the mixture.
  34. 34Add grated parmesan cheese and stir until fully incorporated.
  35. 35Add grated parmesan cheese and stir until fully incorporated.
  36. 36Add grated parmesan cheese and stir until fully incorporated.
  37. 37Remove the skillet from the heat.
  38. 38Remove the skillet from the heat.
  39. 39Remove the skillet from the heat.
  40. 40Roll out thawed puff pastry, cut into squares or rectangles, and place them in a single layer on top of the pot pie.
  41. 41Roll out thawed puff pastry, cut into squares or rectangles, and place them in a single layer on top of the pot pie.
  42. 42Roll out thawed puff pastry, cut into squares or rectangles, and place them in a single layer on top of the pot pie.
  43. 43Whisk an egg and brush it on top of the puff pastry.
  44. 44Whisk an egg and brush it on top of the puff pastry.
  45. 45Whisk an egg and brush it on top of the puff pastry.
  46. 46Sprinkle with sesame seeds for garnish.
  47. 47Sprinkle with sesame seeds for garnish.
  48. 48Sprinkle with sesame seeds for garnish.
  49. 49Bake for 30-35 minutes until golden and puffy.
  50. 50Bake for 30-35 minutes until golden and puffy.
  51. 51Bake for 30-35 minutes until golden and puffy.
  52. 52Plate immediately and enjoy.
  53. 53Plate immediately and enjoy.
  54. 54Plate immediately and enjoy.

Ingredients

  • 2 tb olive oil
  • 2 tb olive oil
  • 2 tb olive oil
  • 1 small yellow onion, finely diced
  • 1 small yellow onion, finely diced
  • 1 small yellow onion, finely diced
  • 3 stalks celery, finely sliced
  • 3 stalks celery, finely sliced
  • 3 stalks celery, finely sliced
  • 2 large carrots, finely chopped
  • 2 large carrots, finely chopped
  • 2 large carrots, finely chopped
  • 1.5 cup white mushrooms, sliced
  • 1.5 cup white mushrooms, sliced
  • 1.5 cup white mushrooms, sliced
  • 3 cloves garlic, mashed
  • 3 cloves garlic, mashed
  • 3 cloves garlic, mashed
  • 1 lb rotisserie chicken, shredded
  • 1 lb rotisserie chicken, shredded
  • 1 lb rotisserie chicken, shredded
  • 4 tb butter, unsalted
  • 4 tb butter, unsalted
  • 4 tb butter, unsalted
  • 0.33 cup flour
  • 0.33 cup flour
  • 0.33 cup flour
  • 1.5 cups chicken broth
  • 1.5 cups chicken broth
  • 1.5 cups chicken broth
  • 0.5 cup milk of choice or heavy cream
  • 0.5 cup milk of choice or heavy cream
  • 0.5 cup milk of choice or heavy cream
  • 1 tb bouillon
  • 1 tb bouillon
  • 1 tb bouillon
  • 2 tsp dijon mustard
  • 2 tsp dijon mustard
  • 2 tsp dijon mustard
  • 2 tb fresh thyme, stems removed & chopped
  • 2 tb fresh thyme, stems removed & chopped
  • 2 tb fresh thyme, stems removed & chopped
  • 2 tb fresh rosemary, stems removed & chopped
  • 2 tb fresh rosemary, stems removed & chopped
  • 2 tb fresh rosemary, stems removed & chopped
  • 0.75 cups frozen peas
  • 0.75 cups frozen peas
  • 0.75 cups frozen peas
  • 1.25 cups parmesan cheese, grated
  • 1.25 cups parmesan cheese, grated
  • 1.25 cups parmesan cheese, grated
  • 1.5 sheets frozen puff pastry
  • 1.5 sheets frozen puff pastry
  • 1.5 sheets frozen puff pastry
  • 1 egg
  • 1 egg
  • 1 egg
  • for garnish Sesame seeds
  • for garnish Sesame seeds
  • for garnish Sesame seeds

Equipment

oven safe skilletspatulaovenmeasuring cuppastry brush

Tips

  • Do the prep work before you start cooking to make it really easy and quick.
  • Using a rotisserie chicken saves time.
  • Roll out thawed puff pastry so it is a bit thinner than it comes.