Shortcut Skillet Chicken Pot Pie
Mains · Serves 6 · Prep 10 min · Cook 30 min · Total 40 min
Rotisserie chicken, frozen vegetables and a store-bought crust turn pot pie into a weeknight dinner. Because the filling goes into the oven already hot, the crust only needs about 20 minutes to bake.
Ingredients
- 4 tbsp butter
- 1 small onion, diced
- 1/3 cup all-purpose flour
- 1 3/4 cup low-sodium chicken broth
- 3/4 cup whole milk
- 1/2 tsp dried thyme
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 cup shredded rotisserie chicken
- 2 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 refrigerated pie crust (for a 9-inch pie)
- 1 large egg, beaten with 1 tbsp water
Steps
- Heat the oven to 425°F.
- Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until soft, about 4 minutes.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then the milk, and simmer, stirring, until thick and creamy, 3 to 4 minutes.
- Stir in the thyme, salt, pepper, chicken and frozen vegetables and bring back to a bubble. Taste and add more salt if needed.
- Unroll the crust over the hot filling, tuck or crimp the edges against the inside of the pan and cut 4 slits in the top. Brush with the egg wash.
- Set the skillet on a sheet pan and bake until the crust is deep golden and the filling bubbles at the edges, 20 to 22 minutes.
- Let it rest for 5 minutes before scooping into bowls.