One Skillet Chicken Pot Pie Recipe

  • Cook Time

    50 to 60 minutes

  • Serves


  • Calories


  • Nutrition Facts     estimate only



  • 1 cup, fairlife® Whole Ultra-Filtered Milk

  • 3 tablespoons olive oil
  • 1 cup frozen white or red pearl onions, thawed and pat dry
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 4 cups total 1/2-inch cubes peeled mixed root vegetables, such as parsnips, sweet potato, butternut squash, rutabaga, and/or celery root
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups shredded skinless roast chicken (about 1/2 rotisserie bird)
  • 1 sheet frozen puff pastry, thawed and unfolded
  • 1 large egg, lightly beaten with 1 teaspoon water


  • Step 1

    Preheat oven to 425ºF with rack in upper third.

  • Step 2

    Heat oil in a 10-inch cast iron or other heavy ovenproof skillet over medium heat. Add onions; cook, stirring occasionally, until lightly golden, 4 to 6 minutes.

  • Step 3

    Reduce heat to medium-low. Add garlic, oregano and thyme. Cook, stirring occasionally, 30 seconds more.

  • Step 4

    Add the mixed vegetables and 1/4 teaspoon salt and generous pinch pepper, then sprinkle the flour over the top. Cook, stirring frequently, for 2 minutes.

  • Step 5

    Stir in broth, 1/2 cupful at a time, then add fairlife ultra-filtered milk. Bring to a simmer and cook until root vegetables are tender and liquid is thickened, 8 to 10 minutes.

  • Step 6

    Stir in chicken and pinch each salt and pepper. Remove skillet from heat and set on a rimmed baking sheet.

  • Step 7

    Place pastry over skillet, allowing corners to hang over sides. Brush with egg wash, then cut six slits in top to vent.

  • Step 8

    Bake until pastry is deep golden brown and crisp, 25 to 35 minutes.

  • Step 9

    Let pot pie cool on wire rack in pan 10 minutes before serving.

Made with

fairlife® Whole Ultra-Filtered Milk Buy Now Find a Store

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