One-Skillet Chicken Pot Pie with Spicy Beer Mustard and Thyme
Chicken Pot Pie with Spicy Beer Mustard and Thyme comes together in an hour and uses only one skillet. Buzz Savories Spicy Beer Mustard flavors the savory sauce. Puff Pastry makes a crusty topping to a protein-packed and tasty dinner.
Prep Time : 25 minutes
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Cook Time : 20 minutes
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Servings : 6 people
Best in Flavor and Best in Pleasure
One-Skillet Chicken Pot Pie
When I review a recipe I score for 5 attributes:
#1 – Phenomenal flavor
#2 – Eye appeal
#3 – Easy cooking and clean-up
#4 – Six or fewer ingredients
#5 – Nutritional aspects; good-for-health
- I give the Chicken Pot Pie in Puff Pastry a star for flavor. This recipe tastes amazing because every one of the 16 ingredients blend to produce a creamy, savory flavor, and the puff pastry crust adds a crunch to every bite.
- I give the recipe a star for eye appeal – toasty brown crust and creamy sauce with bright orange carrots and green peas peeking through the topping.
- I award the recipe a star for easy cooking and clean-up (one skillet).
- NO star for 6 or fewer ingredients - In fact over 12 ingredients are needed to make the pot pie. I will say that each ingredient is common, and probably all but the chicken and puff pastry are on-hold in your refrigerator or on a pantry shelf now.
- I posted a star for benefits towards health and nutrition because the One-Skillet Chicken Pot Pie with Thyme includes vegetables, chicken, and a toasty carbohydrate in the puff pastry crust, and is low in fat and salt.
I think One-Skillet Chicken Pot Pie with 4 out of 5 stars deserves a place of honor on your table.
Spicy Beer Mustard lifts the flavor from “good” to “May I have a second helping?” delicious and adds to the nutritional value of the dish.
Now Chef’s, …Set oven to 400 Degrees, and take out your 10-inch black-iron or heavy bottom steel skillet and begin cooking!
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Spicy Beer Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page -
Mix & Match Sets
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The Sampler
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One-Skillet Chicken Pot Pie with Spicy Beer Mustard and Thyme
Chicken Pot Pie with Spicy Beer Mustard and Thyme comes together in an hour and uses only one skillet. Buzz Savories Spicy Beer Mustard flavors the savory sauce. Puff Pastry makes a crusty topping to a protein-packed and tasty dinner.
Servings 6 people
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.
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