Creamy Chicken and Fall Vegetable Skillet Pot Pie

Prep 35 min
Total 1 hr 20 min
Ingredients 16
Servings 6

Harvest vegetables, rotisserie chicken and Pillsbury™ pie crust come together in this hearty, one-skillet pot pie. Everything is made in the same dish, making this meal as easy as it is comforting.

By Pillsbury Kitchens

Updated July 18, 2019

Make with

Pillsbury Pie Crust

Ingredients

1/4

cup all-purpose flour
1/2

teaspoon salt
1/4

teaspoon pepper
1/4

teaspoon dried thyme leaves
1/4

teaspoon dried sage leaves
1/4

cup butter
1

cup chopped peeled carrots (about 2 medium)
1

cup chopped peeled parsnip (about 1)
1

cup chopped peeled sweet potato (about 1 small)
1/3

cup chopped onion
1

teaspoon finely chopped garlic
1 3/4

cups Progresso™ chicken broth (from 32-oz carton)
1/2

cup heavy whipping cream
2

cups chopped deli rotisserie chicken
1

Pillsbury™ refrigerated pie crust, softened as directed on box
Chopped fresh thyme, if desired

Steps

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1

Heat oven to 425°F. In small bowl, mix flour, salt, pepper, thyme and sage; set aside.
2

In 10-inch ovenproof stainless steel skillet, melt butter over medium-high heat. Add carrots, parsnip, sweet potato and onion. Cook 10 to 15 minutes, stirring occasionally, until vegetables begin to brown and soften slightly. Stir in garlic; cook 30 to 60 seconds or until fragrant.
3

Sprinkle flour mixture onto vegetables in skillet; stir well. Gradually stir in broth and whipping cream; heat to simmering. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until bubbly and thickened. Remove from heat; carefully stir in chicken. Let stand 10 minutes.
4

Unroll pie crust; place on top of mixture in skillet. Carefully crimp around edges of pie crust onto skillet (skillet will be warm). With sharp knife, cut slits in top of crust in several places.
5

Bake 18 to 23 minutes or until crust is golden brown. Carefully remove skillet from oven; let stand 10 minutes before serving. Serve with fresh thyme.

Don’t have a stainless steel or ovenproof skillet? A 9 1/2-inch deep-dish pie plate or a round, shallow 1 1/2-quart (6-cup) casserole dish will also work, though you may need to adjust your bake time.
We tested this recipe with both Yukon Gold potatoes and sweet potatoes; either works well.
Leftover cooked turkey is a great substitute for the cooked chicken.
For a prettier presentation and more herb flavor, sprinkle chopped fresh thyme on top of the pie before serving.

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 240

% Daily Value

Total Fat: 26g; 41%
Saturated Fat 14g 69% Trans Fat 1/2g
Cholesterol: 90mg; 30%
Sodium: 730mg; 30%
Potassium: 380mg; 11%
Total Carbohydrate: 32g; 11%
Dietary Fiber 2g 11% Sugars 4g
Protein: 16g

% Daily Value*:

Vitamin A: 150%; 150%
Vitamin C: 6%; 6%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;