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One-Skillet Chicken Pot Pie with Spicy Beer Mustard and Thyme
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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.
Course Main Course
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, healthy, Light Dinner Meal, main course
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people

Equipment

  • 1 10" oven proof skillet black iron skillet works well with this recipe

Ingredients

  • 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

Instructions

  • Roll puff pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3 inch) squares. Set aside.
    1 sheet frozen puff pastry
  • Set oven temperature to 400 Degrees.
  • Remove the skin from the rotisserie chicken and shred the meat.
    4 cups shredded rotisserie chicken
  • 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.
    6 Tb unsalted butter, 1 cup diced carrot (3 carrots), 2 cups thinly sliced leek or onion
  • Sprinkle the 6 Tb. of flour over the vegetables, stir and cook the flour and vegetable mixture for 1 minute.
    6 Tb all-purpose flour
  • 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.
    2 ½ cups chicken broth
  • 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).
    1 cup frozen peas, ¼ cup half & half (optional), 1 Tb Buzz Savories Spicy Beer Mustard, 1 Tb fresh parsley chopped, 1 Tb chopped fresh thyme or 1 tsp. dried thyme, 1 tsp kosher salt, ½ tsp. freshly ground black pepper
  • 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.
    1 large egg, 1 Tb water
  • 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.