This was inspired by the “Brown Sage-Butter Chicken Pot Pie” from page 173 of the Half Baked Harvest Super Simple Cookbook. It’s perfect to pair in a meal plan with Rotisserie Chicken Bone Broth to get the richest broth flavors. I’d also like to compare it with Tieghan’s Skillet Chicken Broccoli Pot Pie with Garlic Butter Phyllo Crust recipe (probably substituting the Phyllo).

This recipe fills up my cast iron skillet close to the rim, so there may not be much room for extra carrots. For the crust, make sure the dough is completely thawed and hasn’t dried out or else it becomes hard to unfold and work with.

Summary

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes

Ingredients

  • 4 Tbsp salted butter
  • 1 chopped shallot
  • 2 Tbsp chopped fresh sage
  • 1 Tbsp fresh thyme leaves
  • 1/3 cup flour
  • 3 cups chicken broth
  • 1 cup milk
  • salt
  • pepper
  • 5 chopped carrots
  • 1 cup broccoli
  • 1-2 cups shredded rotisserie chicken
  • 1/4 cup fresh chopped parsley
  • thawed
  • 1 beaten egg

Directions

  1. Preheat oven to 375°F (190°C)
  2. In a large skillet, melt salted butter: 4 Tbsp over medium heat.
  3. Add chopped shallot: 1, chopped fresh sage: 2 Tbsp, and fresh thyme leaves: 1 Tbsp and cook about 4 minutes till the butter browns slightly.
  4. Add flour: 1/3 cup, and cook about 2 minutes till golden.
  5. Slowly whisk in chicken broth: 3 cups and milk: 1 cup and add salt and pepper before bringing to a boil.
  6. Reduce the heat to medium-low and simmer the sauce about 10 minutes to thicken, whisking occasionally.
  7. Stir in chopped carrots: 5 and broccoli: 1 cup and leave on heat for 1 minute to keep the temperature up.
  8. Remove from heat and add shredded rotisserie chicken: 1-2 cups and fresh chopped parsley: 1/4 cup.
  9. Taste the sauce for flavor and add more salt/pepper if needed.
  10. Unfold thawed puff pastry on a lightly floured surface and roll it out till it is larger than the skillet.
  11. Place the pastry over the skillet, folding the sides under the top where too big.
  12. Brush the top with beaten egg: 1 and make 3 slits to vent the pastry.
  13. Bake about 45 minutes or until the pastry is golden brown.
  14. Let cool 10 minutes and serve garnished with fresh sage leaves.