Chicken-Simple Dinner

Bake this pot pie in the same skillet used for cooking the filling ingredients.

How many times has a prepared rotisserie chicken saved your dinner menu?  Besides serving straight from the “oven,”  a rotisserie chicken is the ideal short-cut ingredient for a chicken pot pie.  Since this recipe uses about 2 cups chicken, it’s perfect for leftover chicken (because some of those birds are pretty big!)

Frozen puff pastry for the crust is another short-cut to dinner. I like Trader Joe’s all butter Artisan Puff Pastry because the flavor is superb, it’s not expensive, and I can keep it handy in my freezer. 

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Easy Skillet Chicken Pot Pie                                                                                                                             

2 tablespoons butter or olive oil
2 medium carrots, thinly sliced (1-1/2 cups)
2 stalks celery, sliced (3/4 cup)
1 medium potato, cut in ½-inch cubes (1-3/4 cups)
1/2 cup chopped onion
3/4 teaspoon dried thyme, or 1-1/2 teaspoons fresh
2 tablespoons all-purpose flour
1 can (14.5-ounces) reduced sodium chicken broth
2 cups (about) rotisserie chicken, boned, shredded or chopped
1/2 cup frozen peas
  Salt and pepper
1 sheet (about 8 ounces) frozen puff pastry, thawed
1 egg, beaten with 2 teaspoons water

Preheat oven to 400ºF.

Melt butter in a 10-inch oven-proof skillet. Add carrots, celery, potato, onion and thyme. Cook over medium heat 5 minutes until onion is softened and vegetables lightly browned.

Stir in flour until evenly absorbed. Stir in broth, cover and cook 10 minutes until vegetables are tender, stirring occasionally. Add chicken and peas and stir to combine. Season with salt and pepper to taste.

Lightly roll puff pastry to the diameter of skillet, leaving pastry in a square. Cut into 1-inch wide strips. Crisscross or weave strips on top of vegetables and chicken in skillet. Brush pastry with beaten egg.

Bake 20-25 minutes until pastry is puffed and golden brown. Serve warm.  Makes 4-6 servings.

An original recipe by Rosemary Mark created for HarvestLand Purely All-Natural Chicken.                                                 Photo: Kelly Powers  Styling: Susan DeVaty.

10 thoughts on “Chicken-Simple Dinner”

  • Thanks Yvonne! Photos are so important to this form of communication, so we strive to make them very appealing to novice and experienced cooks.

  • Hi, Rosie,

    Louise was telling me about your new blog; I am willing and hopefully still teachable. Just made split pea soup from scratch this weekend. Good recipe on the split pea package. COngratulations on your new venture!

    Best regards, Margaret

  • Skillet Chicken Pot Pie was very easy. I had a Costco chicken on hand. I added a couple of shakes of red pepper. I had puff pastry squares that I used. They didn’t stay crisp but resolved the problem with the left overs. Will be a favorite with our RV group.

    • Charlotte – The Costco chicken works great in the Chicken Pot Pie. Your idea of adding the red pepper sounds great! If I’m understanding correctly, you baked the leftover pastry squares separately so those were crisp?

  • HI Rosemary,

    Surfing the foodhoe ‘s foraging blog and remembered that I had tried your chicken pot pie recipe. Turned out well. Tasty and easy to make. Took pictures and will figure out how to send them someday.

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