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We all need that quick homemade meal that can be made from freezer ingredients. This chicken pot pie uses frozen vegetables and nutritious bone broth (recipe to make your own). To keep it simple, a store bought puff pastry can be used in place of your favorite homemade recipe. To expedite this meal, prep and bake in one pan. Less dishes to wash makes for an easy cleanup. My favorite puff pastry is seasonal from Trader Joe’s. To make this a one dish meal, I like to cook everything in a cast iron pan. Click here for a standard cast iron skillet. Click here for an enameled coated cast iron pan that comes with a lid.
While you can jazz this meal up with additional veggies- the frozen veggies make for a quick low prep meal. Don’t have time to chop the onion? Skip it! Want to make a “fancier” pot pie? Try my harvest chicken pot pie. This involves more chopping and prep time in the kitchen. For extra flavoring, I like to season the chicken with Redmond’s Season Salt. Use code “tabletalkwithcarmen” to save 15% off your order.
Weeknight One dish chicken pot pie
Equipment
- Cast Iron Pan
Ingredients
- 1.5 lbs Chicken thighs cut into bite size pieces use leftover cooked and shredded chicken
- 2 cups bone broth chicken or veg broth (may need an additional cup or two depending on the amount of veggies added)
- 4 cloves garlic minced
- 1 onion diced
- A bag of frozen mixed vegetables
- Optional- leafy greens like kale, chard, spinach, or bok choy
- 2 TBSP herbs de provence sub Italian seasoning
- Salt & pepper to taste
- 2 TBSP butter
- 1/4 cup organic flour or arrow root powder
- 1 crust puff pastry or pie crust store bought for a time saver or homemade
Instructions
- Cook chicken thighs (season with salt & pepper) in a skillet with olive oil or in the instant pot- 1 cup liquid + trivet, manual high for 8-10 mins,. Rough chop into bite size pieces or shred
- In a large deep cat iron skillet with EVOO sauté chopped onion & minced garlic Add about 1/4 cup of chicken stock. Whisk in the herbs de provence. Add butter, flour to create a thick roux.
- Add rest of the broth- the sauce will thicken (this step is optional but highly recommended). The frozen veggies, the cooked chicken. Stir. If there is not enough liquid, add 1/4 cup additional liquid at a time.
- Top with puff pastry or pie crust. Make one or two slit in the middle using a knife or scissors to allow steam to escape.
- Bake for about 15-20mins at 375° or until the top is golden brown (time will be longer if using a pie crust). Let cool for 15mins before serving.