Southern Chicken Pot Pie
Southern Chicken Pot Pie is the best one-pan meal to come out of a skillet in a long time. The puff pastry crust tops off a rich and creamy filling that bakes in just 30 minutes!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bag (12 oz) steamed mixed vegetables
- 1 carton (16 oz) sour cream
- 2 cans (10.5 oz) cream of chicken soup
- 2 cups rotisserie chicken (chopped)
- 1/2 small onion (diced)
- 1/2 teaspoon dried oregano
- 1 refrigerated puff pastry sheet ((Wewalka brand is best))
- 1 egg mixed with 1 Tbsp. milk
Instructions
- 1
Preheat oven to 400 degrees.
- 2
Steam mixed vegetables in bag for 5 minutes in microwave.
- 3
To make filling, mix sour cream, chicken soup, chopped chicken, steamed veggies, diced onion and oregano in a 12" cast iron skillet until creamy. You can use an oven safe 13 x 9 inch dish instead.
- 4
Trim puff pastry sheet to fit over filling. Cut slits in the middle of pastry and in various spots on top to vent.
- 5
Brush top of pastry with egg wash made of egg mixed with milk.
- 6
Bake chicken pot pie in 400 degree oven for 30 minutes or until pastry is golden brown and filling is bubbly.
- 7
Let pie cool for 10 minutes. Cut into 8 slices to serve.