ONE PAN SKILLET CHICKEN POT PIE

35m
Serves 8
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Directions

  1. 1Heat olive oil in a large oven-safe skillet over medium heat.
  2. 2Add the onion, carrots, and celery to the skillet and sauté for a few minutes.
  3. 3Add mushrooms and garlic to the skillet.
  4. 4Stir the vegetables, garlic and mushrooms in the skillet.
  5. 5Add the shredded rotisserie chicken to the skillet and stir.
  6. 6Add butter and stir until fully melted.
  7. 7Add flour and stir.
  8. 8Pour in chicken broth and milk (or heavy cream).
  9. 9Add bouillon, dijon mustard, fresh thyme, and fresh rosemary.
  10. 10Continue stirring until the sauce begins to thicken.
  11. 11Add frozen peas to the mixture.
  12. 12Add grated parmesan cheese and stir until fully incorporated.
  13. 13Remove the skillet from the heat.
  14. 14Roll out thawed puff pastry, cut into squares or rectangles, and place them in a single layer on top of the pot pie.
  15. 15Whisk an egg and brush it on top of the puff pastry.
  16. 16Sprinkle with sesame seeds for garnish.
  17. 17Bake for 30-35 minutes until golden and puffy.
  18. 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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