Southern Chicken Pot Pie
Southern Chicken Pot Pie is the best one-pan meal to come out of a skillet in a long time. The puff pastry crust tops off a rich and creamy filling that bakes in just 30 minutes!
Servings: 8
Calories: 290kcal
Equipment
- pastry brush
Ingredients
- 1 bag (12 oz) steamed mixed vegetables
- 1 carton (16 oz) sour cream
- 2 cans (10.5 oz) cream of chicken soup
- 2 cups rotisserie chicken chopped
- ½ small onion diced
- ½ teaspoon dried oregano
- 1 refrigerated puff pastry sheet (Wewalka brand is best)
- 1 egg mixed with 1 Tbsp. milk
Instructions
- Preheat oven to 400 degrees.
- Steam mixed vegetables in bag for 5 minutes in microwave.
- To make filling, mix sour cream, chicken soup, chopped chicken, steamed veggies, diced onion and oregano in a 12" cast iron skillet until creamy. You can use an oven safe 13 x 9 inch dish instead.
- Trim puff pastry sheet to fit over filling. Cut slits in the middle of pastry and in various spots on top to vent.
- Brush top of pastry with egg wash made of egg mixed with milk.
- Bake chicken pot pie in 400 degree oven for 30 minutes or until pastry is golden brown and filling is bubbly.
- Let pie cool for 10 minutes. Cut into 8 slices to serve.
Notes
- Serve chicken pot pie with a side of roasted broccoli for the perfect meal!
- Store leftovers in refrigerator for up to 3 days. Reheat in 350 degree oven for 10 minutes to crisp the crust.
- You can use an oven safe dish instead of a skillet if preferred.
- View this story about Chicken Pot Pie!
- Southern Chicken Pot Pie is featured in the News!
Nutrition
Calories: 290kcal | Carbohydrates: 15g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Sodium: 292mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg