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Skillet Chicken Pot Pie Recipe

Skillet Chicken Pot Pie Recipe
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★★★★★

5.1 from 12 reviews

This Skillet Chicken Pot Pie is a comforting and hearty dish featuring a creamy chicken and vegetable filling topped with a flaky puff pastry crust. Perfect for a cozy dinner, it combines tender chicken, fresh vegetables, and aromatic herbs in a rich sauce, all baked to golden perfection in a single skillet.

Ingredients

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Filling

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced or chopped
  • 1 cup carrots, sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup all purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup potatoes, finely diced
  • 1 cup heavy cream or whole milk
  • 1 1/2 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

Topping

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten for egg wash
  • Flaky sea salt (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (205°C) to ensure it’s ready for baking the pie once the filling and topping are assembled.
  2. Sauté Vegetables: In a large oven-safe skillet over medium-high heat, melt the butter and add the diced onions, minced garlic, and sliced carrots. Sauté for 5-7 minutes until softened and aromatic.
  3. Add Flour and Spices: Stir in the all purpose flour, kosher salt, black pepper, and optional cayenne pepper. Cook the mixture for 2 minutes to eliminate the raw flour taste.
  4. Deglaze Pan: Pour in the chicken broth while stirring continuously. This will deglaze the pan and create a thick paste with the flour, forming the base for the sauce.
  5. Simmer Potatoes: Add the finely diced potatoes to the skillet and reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender.
  6. Add Remaining Filling Ingredients: Mix in the shredded cooked chicken, corn kernels, green peas, fresh thyme, fresh sage, and heavy cream or whole milk. Cook for another 2-3 minutes, allowing the filling to thicken. Add additional milk ¼ cup at a time if the filling is too thick.
  7. Season and Cool: Stir in the lemon juice and adjust seasoning with additional salt and pepper as needed. Remove the pan from heat and let the filling cool slightly.
  8. Prepare Puff Pastry: In a small bowl, whisk the egg to make an egg wash. Roll out the thawed puff pastry sheet gently into a slightly larger rectangle or circle a few inches larger than your skillet.
  9. Assemble Pie: Place the puff pastry over the filling in the skillet, cutting a few slits in the pastry top to allow steam to escape during baking.
  10. Apply Egg Wash and Salt: Brush the puff pastry with the beaten egg wash for a glossy, golden finish. Sprinkle flaky sea salt on top if desired.
  11. Bake: Bake in the preheated oven at 400°F for 25-35 minutes or until the puff pastry is golden brown and crisp.
  12. Serve: Remove from oven and serve warm as a comforting main dish.

Notes

  • You can substitute heavy cream with whole milk for a lighter filling or a non-dairy milk for a dairy-free option, though texture will vary.
  • Frozen vegetables should be thawed and drained if needed to avoid extra moisture in the filling.
  • The cayenne pepper is optional and can be omitted or adjusted based on your preferred spice level.
  • Use an oven-safe skillet to avoid transferring the filling before baking.
  • Leftovers can be refrigerated and reheated in the oven for best texture retention.

Nutrition

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

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