Print the recipe for Skillet Chicken Pot Pie

Click the button below or select 'File > Print...'

Skillet Chicken Pot Pie

puff pastry chicken pot pie with vegetables made in a skillet
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • ½ cup (1 stick) salted butter
  • 2 cups thinly sliced carrots, (about 2 large carrots)
  • 1 cup thinly sliced celery, (about 3 ribs)
  • 1 cup chopped yellow onion
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon garlic powder
  • 1 teaspoon minced fresh thyme
  • 1 cup whole milk
  • 2 cups chicken stock
  • 2 cups frozen peas
  • 4 cups cooked shredded chicken
  • 1 (17.3-ounce) package puff pastry, thawed according to package
  • 1 large egg

Method

  1. Preheat the oven to 425°F with a rack in the center position. 
  2. Melt the butter in a 12-inch cast-iron or ovenproof skillet over medium heat (see Note) Add the onion, celery, and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. 
  3. Sprinkle the flour, salt, pepper, celery seed, garlic powder, and thyme, over the vegetables. Cook, stirring constantly, until a thick paste forms and coats the vegetables, about 2 minutes.
  4. Gradually pour in the milk, whisking constantly to prevent lumps. Once smooth, gradually whisk in the chicken stock. Bring to a simmer and cook, stirring continuously, until the mixture has thickened to a gravy-like consistency, about 5 minutes.
  5. Stir in the peas and shredded chicken, until well combined and heated through.
  6. On a lightly flowered surface, roll one sheet of puff pastry into a 16-inch square. Cut into 3-inch squares (you should have about 16 pieces). Arrange the squares on top of the chicken mixture, overlapping slightly. 
  7. In a small bowl, beat the egg with 1 tablespoon of water. Brush the pastry with the egg wash. 
  8. Bake for 25 minutes, or until the pastry is deep golden brown and the filling is bubbling. If the pastry begins browning too quickly, cover loosely with foil. 

Notes

If you don’t have a cast-iron, or ovenproof skillet, make the filling in any large skillet,  then transfer it to a 9 x 13-inch baking dish after step 5 and proceed with the pastry topping.