One-Skillet Chicken Pot Pie with Puff Pastry
Easy One Skillet Chicken Pot Pie
To Buzz Savories readers, cooks and easy-does-it experts,
I’m working off the last word to frame January for you and for me. The word is “ease.” We began with “comfort” (recipe Blueberry and Buzz Savories elegant honey muffins) then “Clarity” and Don Brockmeier’s clean and clear photo of the Harvest Moon shining behind a windmill in Frontier County, Nebraska.
“Ease” describes my favorite one-skillet chicken dinner. Not only is it a one-skillet dinner, but this recipe is one of my top ten favorite chicken dinners for all time.I admit that making this recipe entertains me, and all parts combine with “ease”, so I’m smiling as I cook. Then the melding of the flavors and the pleasure of eating tops-off the dinner.
I wish us all pleasure and clarity and ease as January takes its bow, and I welcome February. I’m thinking we may focus on hearts and honey in February.
Stay with Buzz Savories as we cook.
Please send me your favorite honey and honey mustard recipes plus a photo, and we will share them with our audience at the Buzz Savories website. To write directly to me at Buzz Savories, scroll down on the websute until you notice “Contact.” on lower right side of the screen. Click and you will see a form for speaking directly to me.
Thank you my constant readers and customers. I appreciated the growth of the company in 2025, and I value each of you for your contributions and for your interest in Buzz Savories.
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One-Skillet Chicken Pot Pie with Puff Pastry
Equipment
- 1 10" oven proof skillet black iron skillet works well with this recipe
What You'll Need:
- 1 large egg
- 1 Tb water
- 1 sheet frozen puff pastry
- 6 Tb unsalted butter
- 2 cups thinly sliced leek or onion
- 1 cup diced carrot (3 carrots)
- 1 cup frozen peas
- 6 Tb all-purpose flour
- 2 ½ cups chicken broth
- 4 cups shredded rotisserie chicken
- ¼ cup half & half (optional) I use Carnation canned milk straight from the can or skip the cream entirely
- 1 Tb Buzz Savories Spicy Beer Mustard
- 1 Tb fresh parsley chopped optional
- 1 Tb chopped fresh thyme or 1 tsp. dried thyme
- 1 tsp kosher salt
- ½ tsp. freshly ground black pepper
How To Prepare:
- Roll puff pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3 inch) squares. Set aside.
- Set oven temperature to 400 Degrees.
- Remove the skin from the rotisserie chicken and shred the meat.
- Set skillet on the stove top and turn heat to medium high. Melt the butter and add Canola oil. When butter sizzles, add carrots. Allow carrots to saute' for 4 minutes then add the onions and saute' the vegetables until they are tender enough to be easily pierced with a fork. 6-8 minutes.
- Sprinkle the 6 Tb. of flour over the vegetables, stir and cook the flour and vegetable mixture for 1 minute.
- Pour the chicken broth into the skillet and gently stir to incorporate the broth and flour mixture. Simmer the ingredients for 3-4 minutes until thickened.
- Adding cream is a choice. If you wish, add the cream now, otherwise, continue with the recipe without cream.
- Add Spicy Beer Mustard, chicken, peas, thyme, salt, pepper and parsley (if using).
- Taste, and season more if desired. Check the consistency of the sauce. If too thick add more broth. Remove from heat.
- Combine the egg with the water and whisk until blended. Brush the pasty squares with the egg wash: arrange the squares on top of hot chicken mixture in skillet, slightly overlapping so entire surface is covered. Place skillet on a rimmed baking sheet.
- Transfer baking sheet to preheated oven. Bake until top is browned and filling is bubbly about 20 minutes. Remove from oven and let stand 10 minutes. Serve.