The Easiest and Most Delicious One-Pot Chicken Pot Pie

It’s everything and more in that title! I make this at least once a month now because it’s so simple and so good on a weeknight. Small effort and no dishes. It’s a win .

Add these ingredients to your grocery list on Sizzle!. Use code 5K090D to use Sizzle for free!

Total time: 45-60 minutes

Serves 4-6

Ingredients:

• 2 tablespoons of butter

• 1 shallot, minced

• A splash of white wine (optional)

• 2 cloves of garlic, minced

• 1/2 a cup of heavy cream

• 1 tsp of “Chicken Better Than Bouillan” (if you don’t have that, no problem it’s just chicken bouillon)

• 3 cups of chicken broth

• 1/4 cup of flour

• 2 teaspoons of onion powder

• 2 teaspoons of garlic powder

• Salt and Pepper to taste

• 8 oz. Package of frozen veggies (I use a mix of carrots, peas etc.

• 3 cups of shredded rotisserie chicken

• 1 sheet of frozen puff pastry

• 1 egg + 1 tablespoon of water for egg wash

Preheat the oven to 425°

Pull out the puff pastry and allow it to thaw on the counter for about 30 minutes before you start. You can also microwave it for 15 seconds if you’re short on time.

Set a large cast iron pan over medium low heat. Add the butter, shallot and garlic and allow it to sweat down until the shallots are translucent.

Pour in heavy cream and increase the heat to medium. Add in chicken broth and flour and bring this to a boil until the sauce thickens. It won’t thicken completely until it cools down, fyi.

Add all seasonings and adjust the taste of the gravy at this point before you add anything else in.

Add the veggies and rotisserie chicken and stir.

Lightly dust a work surface with flour and roll out the puff pastry until it’s big enough to cover your cast iron.

Brush generously with egg wash.

Bake for about 35- 45 minutes until the top is golden brown. Serve immediately and enjoy!!