Skillet Chicken Pot Pie With Puff Pastry Top
This comforting skillet chicken pot pie features a buttery puff pastry crust and a velvety gravy, perfect for a quick weeknight dinner. With fresh veggies and tender chicken, it delivers rich flavor in under 45 minutes.
Equipment
- 10‑inch nonstick skillet
- Medium saucepan
- Whisk
- Measuring spoons and cups
- Pastry brush
- Knife and cutting board
Ingredients
For the Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp all‑purpose flour
- 1 cup chicken broth
- ½ cup milk
- 1 tsp dried thyme
For the Filling
- 2 cups cooked shredded chicken
- 1 cup frozen peas, thawed
- ½ cup diced carrots
- ½ cup diced celery
- 1 small onion, finely chopped
Puff Pastry Top
- 1 sheet frozen puff pastry, thawed
Instructions
Step 1: Prep the Ingredients
- Heat the skillet over medium heat and melt the butter. While it sizzles, toss the onions, carrots, and celery into the pan, stirring until the veggies soften, about 5 minutes.
- Tip: Use a silicone spatula to stir, so you can scrape every flavorful crumb to the bottom.
Step 2: Cook the Chicken
- Add the shredded chicken to the skillet, coating it with the butter‑veggie mixture. Cook for 3–4 minutes, letting the chicken heat through and develop a golden edge.
Step 3: Make the Sauce
- Whisk flour into the pan, allowing it to bloom for a minute before gradually pouring in the broth and milk. Stir continuously until the sauce thickens and coats the back of a spoon. Season with thyme, salt, and pepper.
- Tip: Keep the heat low to avoid scorching the sauce; a slow, steady simmer develops richer flavor.
Step 4: Combine Filling
- Fold in peas, carrots, celery, and onions, stirring until everything is evenly coated and the mixture is fragrant. Remove from heat.
Step 5: Assemble with Puff Pastry
- Transfer the filling to a baking sheet lined with parchment. Place the thawed puff pastry over the top, pressing edges to seal. Use a pastry brush to lightly drizzle water along the seams, helping the pastry rise.
- Tip: Score a few slits in the pastry to allow steam to escape and prevent puffing.
Step 6: Bake or Finish
- Preheat the oven to 375 °F (190 °C) and bake for 20–25 minutes, or until the pastry is golden and puffed. Let rest for 5 minutes before serving.
Notes
Pro Tips: Use leftover rotisserie chicken for extra flavor and protein. Add a splash of white wine to the sauce for depth. Replace milk with cream for richer texture. Fold in fresh spinach during the last minute. Keep the sauce slightly runny so the pie thickens as it cools.