Skillet Chicken Pot Pie

Chicken pot pie is the ultimate comfort food.  With it's buttery, flaky crust and rich, decadent filling, it's a satisfying meal for even the coldest nights.  The addition of alpine-style Grand Cru Surchoix takes this classic dish to the next level.

  • 4 tablespoons butter, cubed
  • 1 package (16 ounces) sliced fresh mushrooms
  • 3 large carrots, halved and sliced
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 14 ounces Grand Cru Surchoix cheese, shredded and divided (3 1/2 cups)
  • 3 cups shredded cooked chicken
  • 3 cups fresh baby spinach
  • Salt and pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten


1. Heat oven to 400°F.
2. Melt butter in a 12-inch ovenproof or cast-iron skillet over medium heat. Add mushrooms and carrots; cook and stir for 6-8 minutes or until crisp-tender.
3. Reduce heat to medium-low. Stir in flour until light brown. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat to low; gradually stir in 3 cups Grand Cru Surchoix until melted. Remove from the heat. Stir in chicken and spinach. Season with salt and pepper to taste. Cool for 15 minutes.
5. Unfold puff pastry on a lightly floured surface; roll out pastry to an 11-inch square. Carefully place pastry in the center of skillet. (Pan will be hot!) Lightly brush pastry with egg wash. Sprinkle with remaining Grand Cru.
6. Bake for 40-45 minutes or until pastry is puffed and golden brown. Cool for 5 minutes before serving.


© Dairy Farmers of Wisconsin

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