Fall Harvest Pot Pie Skillet
Fall Harvest Pot Pie Skillet
Bursting with autumn flavors, this Fall Harvest Pot Pie Skillet is a warm, comforting meal that brings together hearty vegetables, creamy chicken filling, and a golden flaky puff pastry crust. Perfect for a cozy family dinner!
Ingredients
| Filling | Quantity |
|---|---|
| Unsalted butter | 2 tablespoons |
| Leek (white and light green parts only, chopped) | 1 |
| Garlic, minced | 2 cloves |
| Butternut squash (cut into 1/2 inch pieces) | 1½ cups (300 g) |
| Carrot, diced | ½ cup (60 g) |
| Gold potato (cut into 1/2 inch cubes) | ½ cup (100 g) |
| Kosher salt | ½ teaspoon (plus more to taste) |
| Freshly ground black pepper | ¼ teaspoon (plus more to taste) |
| Chicken broth | 1½ cups (360 mL) |
| Brussels sprouts | ½ cup (50 g) |
| Campbell’s® Cream of Chicken Soup | 1 can |
| Fresh thyme, chopped | 1 tablespoon |
| Fresh sage, chopped | ½ tablespoon |
| Heavy cream | ¼ cup (60 mL) |
| Parmesan cheese, finely grated | 1½ tablespoons |
| Cooked chicken, cubed | 1 cup (200 g) |
| Crust | Quantity |
|---|---|
| Puff pastry, thawed | 1 sheet |
| Egg | 1 large |
| Water | 1 teaspoon |
About the Ingredients
- Leeks & Garlic: Build a flavorful aromatic base.
- Butternut Squash, Carrots & Potatoes: Classic fall vegetables for heartiness and sweetness.
- Campbell’s® Cream of Chicken Soup: Provides creamy texture and savory richness.
- Fresh Herbs: Thyme and sage add fragrant fall flavor.
- Puff Pastry: A buttery and flaky crust that bakes to golden perfection.
Cooking Instructions
- Preheat oven to 400°F (200°C).
- In a 10-inch cast iron skillet, melt butter over medium heat. Sauté leek and garlic for 5 minutes until tender and slightly browned.
- Add butternut squash, carrots, and potatoes. Season with salt and pepper, and cook for 2 minutes to combine flavors.
- Pour in chicken broth and simmer for 8–10 minutes until vegetables begin to soften and liquid reduces by half.
- Add Brussels sprouts and stir.
- Mix in the cream of chicken soup, thyme, sage, heavy cream, parmesan cheese, and cooked chicken. Bring to a gentle simmer and season to taste.
- Remove from heat and roll puff pastry to fit skillet. Lay pastry over the top, trim excess, and tuck edges inside the skillet.
- Crimp edges with a fork and cut 4 vents in the center. Decorate with extra pastry cutouts if desired.
- Mix egg and water, then brush over the pastry. Bake for 30–35 minutes or until golden and bubbling.
- Let cool for 10 minutes before serving. Enjoy!
Nutrition Info (Approx. per serving)
- Calories: 420 kcal
- Protein: 18g
- Carbohydrates: 32g
- Fat: 24g
- Sugar: 4g
- Fiber: 4g
Cooking Tips
- Swap in rotisserie chicken to save time on prep.
- For a vegetarian version, use vegetable broth and omit the chicken.
- You can prep the filling in advance and refrigerate until ready to bake.
- To enhance the golden color, add a pinch of turmeric to the egg wash.
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