I recently got this amazing new pan from my friends at Ninja, so I wanted to try out a one-pot meal to see how it works. I chose this puff pastry chicken pot pie meal because it was something I could accomplish in one pan and it looked delicious. This is such an easy chicken pot pie recipe, you definitely need to give it a try.
The thing I love about this recipe is that is such a balanced option and it created enough leftovers for a second meal. It’s also really easy to make since you’re using pre-cooked chicken and puff pastry rather than having to make your own dough. I even made the recipe easier by getting the pre-shredded rotisserie chicken. It’s such a quick and easy weeknight meal that you can put together all in one pan.
The original recipe I found included online onions, peas, and carrots. I chose to add fresh mushrooms because I think mushrooms go so well in a chicken pot pie. I also couldn’t find only carrots and peas, so the frozen veggie mix I chose also had corn and green beans in it. Including the corn was actually a nice addition because it added a little sweetness to the dish against the savory chicken and mushrooms. You can definitely change up the types of veggies you use depending on your flavor preferences. I think you could also try using frozen broccoli and cauliflower if that’s more your vibe.
If you’re looking for other weeknight meals, click here. If you’ve ever wanted to know about pot pie, you can read about its origins here.
Puff Pastry Chicken Pot Pie in a Cast Iron Skillet
1 lb chicken, shredded or chopped (rotisserie or chopped cooked chicken)
3 tbsp butter, unsalted
1/2 cup white onion, diced
1 cup mushrooms
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken broth, low or no sodium
½ cup frozen vegetables, no need to thaw
¾ tsp salt
½ tsp ground black pepper
¼ tsp paprika
½ tsp poultry seasoning
1 sheet puff pastry, thawed
⅛ tsp salt
⅛ tsp garlic powder
¼ tsp dried herb of preference, parsley, oregano, thyme
1 large egg, beaten
1 tsp milk
Directions:
Preheat: preheat the oven to 400℉. In a large cast-iron skillet, melt the butter over medium-high heat. Add onion and mushrooms and cook until softened and translucent. Add garlic and saute an additional 30 seconds until fragrant. Stir in flour and cook for 2-3 minutes. Whisk in chicken broth.
Add the frozen vegetables, and cooked chicken. Add salt, pepper, paprika, and poultry seasoning. Bring this to a simmer. Remove from heat. Taste and adjust seasonings if needed. Cut the pastry into the desired shape. You can use a biscuit cutter to make small circles or you can cut the pastry with a knife into square shapes.
Lay the pastry over the top of the filling, be careful not to layer the pastry or it won’t bake completely through and you will end up with a doughy texture. In a small bowl whisk together the egg wash by adding a splash of milk into the beaten egg. Brush the top of the pastry with the egg wash. Sprinkle the top of the pastry with salt, garlic powder, and herbs.
Bake at 400℉ for 20-25 mins until golden. Puff pastry will be puffed up and golden on the top. Serve warm