- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled (or scrubbed) and sliced
- 1 small rutabaga, peeled (or scrubbed) and sliced
- 1 potato, peeled (or scrubbed) and chopped into bite-sized pieces
- 1 red bell pepper, seeded and chopped
- 1 cup frozen peas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried Italian seasoning
- 1 (10.5 oz) can light cream of chicken soup
- ½ cup milk
- 2 cups cooked and chopped chicken - I used leftover rotisserie chicken
- 1 sheet frozen puff pastry, thawed but still chilled
Preheat the oven to 400°F.
Heat the olive oil in a 10-12 inch cast iron skillet over medium heat. When hot, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly. Add the carrots, rutabaga, potato, pepper, and peas. Stir and cook for an additional 5 minutes.
Add the garlic powder, onion powder, black pepper, Italian seasoning, canned soup, and milk; stir well to help the canned soup form a homogenous sauce. Reduce the heat to medium-low, cover the skillet, and simmer the vegetables for 10-15 minutes or until soft enough to pierce with a fork.
Add the chicken and stir gently to combine the filling.
If necessary, roll out the puff pastry (to push together any seams) so it fits across the top of the cast iron skillet - trim and tuck the edges to avoid having it hang over the lip of the skillet. Place the puff pastry on top and cut 4 slits on the top for steam to escape.
Place the skillet in the preheated oven and bake until the pastry is golden, about 25 to 30 minutes. Allow the pot pie to cool for 5-10 minutes before serving by spooning the filling and a bit of the pastry lid into bowls.
- Yields: 4-6 servings
- Preparation Time: 45 minutes