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recipe image One-Skillet Chicken Pot Pie

One-Skillet Chicken Pot Pie

One-Skillet Chicken Pot Pie

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  • Preparation timePrep time15 min
  • Ready inReady in1 hr
  • ServingsPortionsPortions 6


  • 4 tbsp Country Crock® Original Spread Original Spread
  • 1 large onion, diced
  • 12 oz frozen vegetable medley
  • 1/3 cup all-purpose flour
  • 3 cups cooked rotisserie chicken, shredded
  • 2 cups vegetable broth
  • 1 cup milk
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 sheet of puff pastry, thawed
  • Salt and pepper to taste

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat the oven to 425 degrees F.
  2. Lay out the thawed puff pastry on a lightly floured surface and use a rolling pin to roll out until about 1/8'' thick. Place a 12-inch cast iron over it to measure and cut the dough to size. Set aside.
  3. Heat the cast iron over medium heat and melt 3 tbsp Country Crock Original Spread.
  4. Add diced onion and cook until softened, about 5 minutes.
  5. Sprinkle in the flour and stir until well coated. Gradually add in the vegetable broth and milk.
  6. Bring to a simmer and let thicken. Season with salt, pepper, dried thyme and dried rosemary.
  7. Add the shredded chicken and frozen vegetables to the skillet. Stir to combine. Simmer for another 5 minutes.
  8. Top with the cut out puff pastry, pressing into the pan to seal the sides. Cut 2-4 air holes in the top of the dough to allow steam to escape.
  9. Brush with 1 tbsp melted Original Spread and bake for 25-30 minutes until the dough is golden brown.
  10. Let cool slightly before serving.

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