Description
A cozy, one-pan chicken pot pie made in a cast-iron skillet with rotisserie chicken, classic veggies, a quick creamy gravy, and a mosaic of golden puff pastry squares on top—perfect for a hearty Fall meal, easy weeknight dinner, or family favorite for entertaining.
Ingredients
Scale
- ¼ cup unsalted butter (½ stick)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken broth
- ½ cup whole milk or heavy cream
- 3 cups shredded rotisserie chicken, skin removed
- 1 ¼ cups frozen peas, do not thaw
- Salt and pepper to taste
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten + 1 tablespoon water (for egg wash)
- Thyme
- Parsley
Instructions
- Preheat the oven to 400 degrees.
- In a large cast iron skillet, melt butter over medium heat. Add onion, carrot, and celery. Cook until the onion is softened, about 3-4 minutes. Add garlic and thyme and cook for 1 minute more.
- Sprinkle flour over the veggies and stir to coat. Cook, stirring, for 1 minute to eliminate raw flour taste.
- Slowly pour in chicken broth, stirring constantly to avoid lumps.
- Once smooth, add the milk or cream. Bring to a gentle simmer and cook until just starting to thicken, about 3 minutes.
- Turn off the heat and stir in shredded rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed.
- On a lightly floured surface, gently roll out the puff pastry and cut into 16-24 equal squares. Arrange as you like on top of the chicken mixture, overlapping slightly.
- Brush the top with egg wash. Place the skillet on a parchment paper-lined baking sheet to catch any drips. Bake for 25–30 minutes, or until the puff pastry is deep golden brown and crisp.
- Let rest for 5–10 minutes before serving. Serve directly from the skillet and enjoy!
Notes
- Puff pastry temp: Keep the puff pastry cool in your fridge right up until you need to use it for a better flaky crispy crust.
- Season just right: Adjust the chicken mixture seasoning prior to placing on the puff pastry.
- When placing the puff pastry over the pot pie filling, cover it entirely to ensure better puffing.
- Bake the skillet on a parchment-lined baking sheet to catch any bubbling-over juices.
- Storage: Refrigerate for up to 3 days or freeze the filling without the puff pastry for up to 2 months.
- Reheat in a 350 F degree oven or microwave, noting that the puff pastry may lose some crispness in the microwave.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 492 kcal
Keywords: Puff Pastry Chicken Pot Pie