1 Hour, 1 Pan, Chicken Pot Pie

My entire family swears that this is the best chicken pot pie they’ve ever eaten, even though it is quick enough to make on a weeknight, uses every short cut in the book, and only dirties one pan.

Honestly, once I figured out this recipe I decided that I will never in my life make a traditional pot pie ever again.

Ingredients:

1lb roasted chicken, chopped into bite sized pieces (picked from a grocery store rotisserie chicken is fine)
2 baseball sized onions, diced
3/4 bag of Ore Ida hashbrown potatoes
1 12oz bag frozen mixed peas and carrots
2tsp crushed garlic
6Tbs butter
1/4C flour
.5C dry white wine
3C heavy cream
1Tbs fresh thyme leaves
3Tbs Diamond Crystal Kosher Salt
Pepper to taste
1 Sheet of frozen Puff Pastry

Instructions:

Place a rack in the center of the oven; preheat to 400 degrees.

Dice onion, chop chicken, set aside.

In a 12” cast iron pan, melt butter over medium heat, add onion and cook, stirring occasionally, until soft but not browned. Around 5-6 minutes.

Add the bag of potatoes with half the salt, cook, stirring often, until potatoes are softened. 6-8 minutes. Mix in garlic.

Sprinkle flour over the potato onion mix, and cook, stirring constantly, until flour begins to stick to the pan. 1 minute-ish.

Add wine and cook, stirring constantly, to burn off some of the alcohol. About a minute.

Set aside 2Tbs of cream, and add the rest of the cream, chicken, thyme, the rest of the salt, pepper, and frozen peas and carrots, and bring to a simmer.

Taste, and adjust for seasoning. Continue to simmer for 5-10 minutes, mixing occasionally (be careful, the pan will be VERY full.)

Transfer skillet to a rimmed baking sheet (in case of spill over in the oven).

Roll out the sheet of puff pastry on a lightly floured surface into a 13” square. Roll pastry up onto the rolling pin, then unfurl the pastry from the rolling pin, draping it over the skillet. Crimp the pastry against the pan by pressing it to the pan with a fork, and then trim the edges off. (Add the trimmings to the baking sheet to cook along side the pie for anyone who likes extra crust.)

Using a pastry brush, brush the top of the the pastry with the remaining cream. Cut 5 to 6 slits in the center for steam to escape. Bake the pot pie until crust is light golden brown - 20-25 minutes.

Yum!