Chicken Pot Pie is one of those hearty comfort foods that always hit the spot on a cold night. But for me, its been one of those meals where I’m way more willing to pick up a frozen version, than trying to make on from scratch. I’ve come up with a SUPER SIMPLE way to make some chicken pot pie at home that takes no time to prep, and about the same amount of time it would take (if not quicker) to cook in the over as its frozen variety.
With the help of my trusty skillet, one of those rotisserie chickens you buy hot from the grocery story, and pre-made pie crust, you’ll have your chicken pot pie in the oven in about the same amount of time it takes the oven to preheat! And it takes pretty darn good too! So you know, that’s a plus..
I made my chicken pot pie by starting with a simple roux of butter, flour, garlic, onion, then add chicken stock and fresh rosemary thyme, peas and carrots. Then all you have to do is hand shred your rotisserie chicken, place in the skillet, top with the pie crust and its ready to go.
It turned out pretty good fresh out of the oven, however my first attempt was a little wetter than I preferred, but it thickened by the next day. So I’m on the fence about advising on more flour use in this recipe. I’ll definitely have to keep you posted on that.
I decided to keep this simple with the crust as well. sure you can fold the edges to give you a nice pie crust, but if you’re looking to get something into the oven and served to the family without too much fuss, placing it simply over the skillet will do just fine!
This chicken pot pie is loaded with flavor thanks to the rosemary and time, it gives it a comforting chicken soup feel to it that I just love. I’ll definitely be less intimidated to make chicken pot pie for my family know that I’ve found some shortcuts to getting it in the over with ease!
Thanks to Swanson and Le Creuset for supplying their products for this post! All opinions are my own
No Fuss Chicken Pot Pie Skillet Dinner
- 4 tbsp butter
- 1/2 medium yellow onion
- 2 cloves garlic
- 4 tbsp flour
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bag frozen peas and carrots
- 1 tbsp salt
- 1 tsp pepper
- 32 fl oz chicken broth
- 1 whole cooked patisserie chicken
- 1 sheet pre-made pie crust
- Preheat oven to 450; in a skillet on medium heat melt butter and cook down onions and garlic. stir in flour vigorously
- Pour in chicken stock, add fresh thyme and rosemary. Hand shred chicken and place in the skillet along with peas and carrots. Cover with pie crust
- Place in the oven for about 25 minutes or until the pie crust is golden brown. Let it sit for about 5-10 minutes. Enjoy!