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Skillet Chicken Pot Pie Recipe

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★★★★★

4.7 from 114 reviews

This Skillet Chicken Pot Pie Recipe combines a creamy, savory chicken and vegetable filling cooked in a cast-iron skillet topped with flaky puff pastry squares baked to golden perfection. The recipe delivers comfort food with tender shredded chicken, tender carrots, celery, peas, and a flavorful herb-infused gravy, all finished with a crisp puff pastry crust.

Ingredients

Scale

Vegetables and Aromatics

  • 2 cups thinly sliced carrots (about 2 large carrots)
  • 1 cup thinly sliced celery (about 3 ribs)
  • 1 cup chopped yellow onion
  • 1 teaspoon minced fresh thyme

Liquids and Dairy

  • ½ cup (1 stick) salted butter
  • 1 cup whole milk
  • 2 cups chicken stock

Dry Ingredients and Seasonings

  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon garlic powder

Other Ingredients

  • 2 cups frozen peas
  • 4 cups cooked shredded chicken
  • 1 (17.3-ounce) package puff pastry, thawed according to package directions
  • 1 large egg

Instructions

  1. Preheat Oven: Preheat your oven to 425°F and position a rack in the center. This ensures even baking of the pot pie with a crisp golden puff pastry topping.
  2. Sauté Vegetables: Melt butter in a 12-inch cast-iron or ovenproof skillet over medium heat. Add the onion, celery, and carrots, cooking and stirring occasionally until the onion is softened and translucent, about 5 minutes. This develops the base flavors for the filling.
  3. Create Roux: Sprinkle flour, kosher salt, black pepper, celery seed, garlic powder, and fresh thyme over the vegetables. Stir constantly for about 2 minutes until a thick paste forms and coats the vegetables, which helps thicken the filling.
  4. Add Liquids: Gradually whisk in the milk to the roux mixture to avoid lumps. Then slowly whisk in the chicken stock. Bring it to a simmer while stirring continuously, cooking for about 5 minutes until the mixture thickens to a gravy-like consistency.
  5. Combine Filling: Stir in frozen peas and shredded chicken until they are fully mixed and heated through, creating a hearty and creamy filling.
  6. Prepare Puff Pastry: On a lightly floured surface, roll one sheet of thawed puff pastry into a 16-inch square. Cut the square into 3-inch pieces, yielding about 16 squares.
  7. Top Filling: Arrange the puff pastry squares directly atop the chicken mixture in the skillet, overlapping them slightly to cover the filling.
  8. Apply Egg Wash: Beat the egg with 1 tablespoon of water in a small bowl, then brush the mixture evenly over the puff pastry squares to promote a golden, glossy finish when baked.
  9. Bake: Place the skillet in the preheated oven and bake for 25 minutes, or until the pastry is deeply golden brown and the filling is bubbling. If the pastry browns too quickly, cover loosely with foil to prevent burning.

Notes

  • You can use a 12-inch ovenproof skillet such as cast iron for both cooking the filling and baking the pot pie, reducing cleanup.
  • Make sure to thaw puff pastry sheet according to package instructions before rolling and cutting.
  • If you don’t have fresh thyme, dried thyme can be substituted, but reduce the amount to ½ teaspoon.
  • Leftover cooked chicken or store-bought rotisserie chicken works well in this recipe.
  • Monitor pastry during baking; cover loosely with foil if it browns too quickly to avoid burning.

Keywords: chicken pot pie, skillet chicken pot pie, puff pastry chicken pot pie, comfort food, easy chicken recipe

Find it online: https://yumwithmia.com/skillet-chicken-pot-pie-recipe/