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Creamy Chicken and Fall Vegetable Skillet Pot Pie

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
Make With
Pillsbury Bread

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

  • 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
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

  • Chicken pot pie is one of our favorite flavor profiles -- check out all the ways we love to make it for dinner.
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