Skillet Chicken Pot Pie
Skillet Chicken Pot Pie looks difficult but it’s actually really easy. Because you’re using prepared pie crust or puff pastry, it comes together in no time at all. I made this on a Monday evening, okay?! It’s THAT easy.
Ingredients
- 8 tbsp Salted Butter
- 2 Yellow Onions diced
- 3 Medium Carrots peeled and roughly chopped
- 3/4 C Flour
- 5 C Chicken Stock
- 2 Heaping TB Better than Bullion
- 2 tsp Salt
- 1 tsp Pepper
- 1/3 C Heavy Whipping Cream
- 1 Rotisserie Chicken, Shredded
- 10 oz Frozen Peas
- 10 oz Frozen Corn
- 2 tbsp Fresh Chopped Parsley
- 2 Sheets Puff Pastry or 2 Pie Crusts
- Egg Wash 1 egg + 2 TB water
Instructions
- In a large skillet melt the butter over medium heat. Add the diced onions and carrots. Cook for 10 minutes. Add flour and cook 2 minutes more.
- Whisk in the chicken stock and turn up the heat. Allow to thicken.
- Turn heat back down to medium add better than bouillon, salt and pepper. Whisk. Add in heavy whipping cream and whisk again.
- Add a shredded rotisserie chicken and your frozen veggies. You want them frozen. Mix and take off the heat completely.
- Cut puff pastry in strips. Cover the filling with the puff pastry, overlapping in areas. Coat in egg wash and sprinkle with salt.
- Bake at 400 until top is deep golden brown, 20-25 min
Notes
I made this in a very large cast iron skillet (🔗 in bio) if your pan isn’t big enough for this much filling then halve the recipe.
Tried this recipe?Let us know how it was!