Rustic Chicken Pot Pie

Rustic Lazy Chicken Pot Pie (8" Paella Pan Version) This small‑batch, skillet‑style pot pie delivers cozy comfort with minimal effort. A quick stovetop filling—made with mirepoix, tender chicken, cream, and vegetables—gets tucked into a single premade pie crust pressed into an 8" paella pan. The edges of the crust are gently folded over the warm filling, leaving the center open for a rustic look and perfectly crisped texture. Baked until golden and bubbling, it’s an easy, hearty meal sized just right for two to three servings.

8" Paella Pan or 8" Cast Iron Skillet

Filling Ingredients

1. 1 cup of water
2. ¾ cup mirepoix (about ½ of a store‑bought container)
3. 1 tablespoon chicken bouillon
4. ⅛ teaspoon black pepper
5. 2 tablespoons of butter
6. 2 tablespoons cornstarch
7. 1½ teaspoons all‑purpose flour
8. ½ cup heavy whipping cream
9. 1 cup cooked chicken, diced or shredded
10. ½ cup frozen mixed vegetables
11. ¼ cup diced cooked potato (optional)

Crust-1 premade refrigerated pie crust, leave it open‑face for a skillet‑style pot pie.

Making the Filling

1. In a saucepan, combine 1 cup water and ¾ cup mirepoix.

Bring to a boil, then simmer 8–10 minutes until softened.

2. Add bouillon, pepper, and butter. Stir until melted.

3. Whisk the cream, cornstarch, and flour together until smooth. Pour into the pot while stirring.

4. Simmer 2–3 minutes, stirring often, until thickened.

5. Add chicken, mixed vegetables, and optional potato. Stir and remove from heat.

Prepare the Paella Pan

1. Heat oven to 400°F.

2. Lightly butter or spray the 8" paella pan.

3. Unroll the pie crust and cut it to fit the bottom of the pan and press gently into place.

Assemble the Pie

1. Pour the warm filling into the crust‑lined paella pan.

2. gently pull the dough over the filling leaving the center uncovered.

Bake

• Bake at 400°F for 30-35 minutes, until the crust is golden and the filling bubbles around the edges. If the crust starts becoming too brown cover lightly with aluminum foil

• Let stand 10–15 minutes so it sets.

Prep Time: 15–20 minutes Cook Time: 30-35 minutes

Total Time: 55–65 minutes Servings: 3