Skillet Chicken Pot Pie with Puff Pastry

Skillet Chicken Pot Pie with Puff Pastry

This skillet chicken pot pie has a classic pot pie filling, but instead of pie crust it's topped with frozen puff pastry for when you need something a little quicker and easier! It all comes together in one pan for a hearty, delicious weeknight meal!

Course Dinner

Cuisine American, Southern

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 500kcal

Author Kyleigh Sage

Equipment

10 inch cast iron skillet

Ingredients

Filling

2 tablespoons unsalted butter
1 medium onion finely diced
2 cloves garlic minced or chopped
1 cup carrots sliced*
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper optional
¼ cup all purpose flour
1 ½ cups chicken broth
1 cup potatoes finely diced
1 cup heavy cream or whole milk
1 ½ cups cooked chicken shredded or diced
1 cup corn kernels canned or frozen*
1 cup green peas fresh or frozen*
1 teaspoon fresh thyme
1 teaspoon fresh sage
1 teaspoon lemon juice

Pot Pie

1 sheet frozen puff pastry thawed
1 egg beaten for egg wash
flaky sea salt optional

US Customary - Metric

Instructions

Preheat the oven to 400°F.
In a large oven safe skillet over medium-high heat, add the butter, onions, garlic, and carrots to the pot and sauté for 5-7 minutes or until softened and aromatic.
Then stir in the flour and spices and cook for 2 minutes.
Deglaze the pan with the chicken broth, stirring to form a thick paste with the flour.
Add in the potatoes and reduce the heat to simmer. Cook for about 15 minutes or until the potatoes are cooked though.
Then add in the shredded chicken, corn, peas, thyme, and sage, and milk and cook for another 2-3 minutes.
The filling should be thick, but not dry. If you need more liquid, add in milk ¼ cup at a time.
Add in the lemon juice and add salt and pepper to taste.
Remove the filling from heat and set aside to let cool slightly while you prep the topping.
In a small bowl, whisk an egg to use for egg wash (this is optional but helps the puff pastry brown).
Remove the thawed puff pastry sheet from the fridge. Gently roll out the sheet into a slightly larger rectangle. If desired, cut into a circle a few inches larger than your skillet.
Top the cooked filling with the puff pastry sheet and cut a couple slits in the top to allow steam to escape.
Then brush the top of the puff pastry with egg wash and sprinkle with flaky sea salt if desired.
Bake at 400°F for 25-35 minutes or until golden brown. Serve warm.

Notes

*Instead of fresh vegetables, substitute 3 cups of frozen mixed vegetables.

This pot pie is best eaten the same day, but you can store it covered in the fridge for up to 3 days. Cover with foil and reheat in a 350°F oven for 20-30 minutes or until heated through.

Nutrition