Skillet Chicken Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick skillet chicken pot pie made with leftover chicken, vegetables, and topped with puff pastry. Creamy and comforting without requiring a full pie crust, ready in under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup unsalted butter
- 1 cup chopped onion
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1 teaspoon kosher salt ((if using table salt just use 1/2 teaspoon))
- 1/2 teaspoon celery seed
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 3 cups diced rotisserie chicken ((or any leftover chicken))
- 2 cups frozen carrots and peas
- 1 sheet frozen puff pastry, thawed ((from a 17.3 ounce package of 2))
- 1 egg
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 824mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 243mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.