Creamy Chicken and Mushroom Pot Pie

Made with a single skillet and puff pastry, this may be the easiest savory pie ever.


  • 1 pack (150 grams) tomato pasta sauce
  • 200 milliliters milk
  • 1 sheet puff pastry
  • 150 grams chicken thigh
  • 100 grams assorted mushrooms
  • 30 grams broccoli, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • Pepper
  • 1 teaspoon vegetable oil
  • Egg wash (combine egg yolk and 1 teaspoon milk)
  • 1 tablespoon Parmesan cheese
  • Chopped parsley


  1. Gently roll and flatten puff pastry to fit the top of a skillet.
  2. Heat vegetable oil in a skillet and cook chicken with salt and pepper. Cook until skin is crispy and golden brown in color.
  3. Add tomato sauce, milk, mushrooms and broccoli.
  4. Brush egg wash on the rim of the skillet. Carefully place the puff pastry on top and secure the edges to the skillet. Brush egg wash on the pastry.
  5. Bake for 25 minutes at 200 degrees C.
  6. Sprinkle Parmesan and parsley on top.