ONE PAN SKILLET CHICKEN POT PIE
Directions
- 1Heat olive oil in a large oven-safe skillet over medium heat.
- 2Add the onion, carrots, and celery to the skillet and sauté for a few minutes.
- 3Add mushrooms and garlic to the skillet.
- 4Stir the vegetables, garlic and mushrooms in the skillet.
- 5Add the shredded rotisserie chicken to the skillet and stir.
- 6Add butter and stir until fully melted.
- 7Add flour and stir.
- 8Pour in chicken broth and milk (or heavy cream).
- 9Add bouillon, dijon mustard, fresh thyme, and fresh rosemary.
- 10Continue stirring until the sauce begins to thicken.
- 11Add frozen peas to the mixture.
- 12Add grated parmesan cheese and stir until fully incorporated.
- 13Remove the skillet from the heat.
- 14Roll out thawed puff pastry, cut into squares or rectangles, and place them in a single layer on top of the pot pie.
- 15Whisk an egg and brush it on top of the puff pastry.
- 16Sprinkle with sesame seeds for garnish.
- 17Bake for 30-35 minutes until golden and puffy.
- 18Plate immediately and enjoy.
Ingredients
- 2 tb olive oil
- 1 small yellow onion, finely diced
- 3 stalks celery, finely sliced
- 2 large carrots, finely chopped
- 1.5 cup white mushrooms, sliced
- 3 cloves garlic, mashed
- 1 lb rotisserie chicken, shredded
- 4 tb butter, unsalted
- 0.33 cup flour
- 1.5 cups chicken broth
- 0.5 cup milk of choice or heavy cream
- 1 tb bouillon
- 2 tsp dijon mustard
- 2 tb fresh thyme, stems removed & chopped
- 2 tb fresh rosemary, stems removed & chopped
- 0.75 cups frozen peas
- 1.25 cups parmesan cheese, grated
- 1.5 sheets frozen puff pastry
- 1 egg
- 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.
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