One-Skillet Rotisserie Chicken Pot Pie
ID: 8403e157...
A comforting, creamy chicken pot pie made entirely in a single skillet. By utilizing store-bought shortcuts like rotisserie chicken and puff pastry, this recipe delivers maximum flavor with minimal effort, featuring a unique, textured twist from diced turnips.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Shred the rotisserie chicken and prep the onions, turnips, garlic, and thyme. → Melt butter in an oven-safe skillet, sweat the onions, then stir in turnips, garlic, thyme, flour, wine, and cream. → Fold in the shredded chicken and frozen peas, then let the mixture cool slightly. → Roll out the puff pastry, drape it over the skillet, fold the edges, crimp, brush with cream, and cut vent slits. → Bake at 400°F for 25 minutes, reduce to 350°F for 30 minutes, and let rest for 15 minutes before slicing.
Cooking Steps
Brief Cooking Order
Shred the rotisserie chicken and prep the onions, turnips, garlic, and thyme. → Melt butter in an oven-safe skillet, sweat the onions, then stir in turnips, garlic, thyme, flour, wine, and cream. → Fold in the shredded chicken and frozen peas, then let the mixture cool slightly. → Roll out the puff pastry, drape it over the skillet, fold the edges, crimp, brush with cream, and cut vent slits. → Bake at 400°F for 25 minutes, reduce to 350°F for 30 minutes, and let rest for 15 minutes before slicing.
Introduction
A comforting, creamy chicken pot pie made entirely in a single skillet. By utilizing store-bought shortcuts like rotisserie chicken and puff pastry, this recipe delivers maximum flavor with minimal effort, featuring a unique, textured twist from diced turnips.
Step 1
Shred the meat from the rotisserie chicken into bite-sized pieces and discard the skin. Set the shredded chicken aside.
Step 2
Peel and dice the yellow onions. Peel and dice the turnips, then smash, peel, and roughly chop the garlic. Pick and chop the fresh thyme leaves.
Step 3
Preheat a 12-inch oven-safe skillet over medium heat. Melt 3 tablespoons of unsalted butter, then add the diced onions and sweat them until soft and translucent but not browned, about 5–6 minutes.
Step 4
Add the diced turnips, chopped garlic, and thyme to the skillet. Cook for about 3 minutes to combine the flavors, then season with 1 teaspoon of salt and a generous amount of black pepper.
Step 5
Sprinkle 3 tablespoons of all-purpose flour over the vegetables. Stir continuously to coat the ingredients and cook the raw flour taste out, about 1–2 minutes.
Ingredients List
Important Notes
Replacing carrots with turnips provides a firm, hold-together texture that doesn't turn mushy during the long bake time.
An oven-safe skillet (like cast iron or stainless steel) is required because the entire process transitions from stove to oven in the same pan.
Ensure you reserve one tablespoon of heavy cream from the main measurement to glaze the crust before baking.
Allowing the pie to cool for 15 minutes after baking is essential to let the cream sauce set so it doesn't run when sliced.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...