ONE SKILLET PARMESAN CHICKEN POT PIE

I have to be honest, chicken pot pie has never been on my top dinners list, however this one in particular was inspired by left over puff pastry I had in my freezer and the want for a one pot comfort meal that was easy and protein focused. I have to say this recipe changed the game for me in the world of chicken pot pies! Not only was this meal extremely easy to make and required minimal ingredients but the puff pastry was light and buttery which was just enough to give you that traditional chicken pot pie feel without layers of crust and heavy ingredients. Bonus that I was able to make it all in my cast ion skillet to make veggie cooking and oven transfer super easy. My husband and I just about ate the whole entire skillet for dinner that night and literally scrapped the pan clean.

What you’ll need:

1 rotisserie chicken or 1 pound chicken boiled & shredded

1/2 stick of butter

1 TB of flour

1/2 cup of bone broth

1/2 yellow onion 

1 bag frozen mixed veggies (you can use fresh, just cook longer)

1/4-3/4 cup sour cream

1/2 cup parmesan cheese

4 seasonings (salt, pep, garlic/onion powder)

_________

How you’ll make it:

I used a rotisserie chicken for mine to save some time but I love how shredded and fluffy boiled chicken breast is for recipes like this so do what you like best. Either way start by shredding your chicken and set aside. In your pan or skillet melt down about a half a stick of butter and your chopped yellow onion. Once your onion is starting to soften add in that TB of flour on a medium heat and whisk it to make a mini roux. Whisk until the butter, onion and flour are thickened then add in the bone broth, keep whisking. Once all if that is combined, warm and whisked so the flour is completely dissolved you can add in the chicken, frozen bag of veggies, sour cream and parm. Yes I did this all at once and just kept stirring until everything was evenly combined and a thick filling mixture. Add in salt, pepper, garlic powder and onion powder.. measure with your heart. You can add more broth if its feeling a bit thick, even milk or more sour cream. I didn’t have milk so I used the bone broth and sour cream as my liquid base! Transfer to whatever dish you’re going to be baking it in the oven with. Next take your thawed puff pastry (I used only about half the package) I am not sure how many sheets I used for each stack but I sliced them in small squares and stacked quite a few together before covering the dish with them. Once the pan was covered I pour melted butter over the top making sure each square was slightly wet with butter so they could crisp up to golden and flakey. I would suggest stacking up at least 4-5 sheets for each square because only the top one will get flakey and crispy. Lastly bake it in the oven at 350 until the top is noticeable golden and bubbly which only took about 20 minutes. Since the mixture is already precooked and warm it doesn’t take much cook time!