Skillet Chicken Pot Pie
Easy chicken pot pie with tender chicken, vegetables, in a creamy sauce and topped with buttery, flaky puff pastry.
Servings: 6
Equipment
- food processor
- 12 inch cast iron skillet
- mixing bowl set
- measuring cups and spoons
Ingredients
- 1 Tablespoon Olive Oil
- 1 1/2 lbs. Chicken Breast (cut into cubes)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 Onion (diced)
- 4 Garlic Cloves (minced)
- 2 cups Carrots (about 3-4) (sliced)
- 1 cup Peas
- 6 Tablespoons Butter
- 1/3 cup Flour
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1 teaspoon Thyme
- 1/2 cup Parmesan Cheese (may add more cheese for more flavor)
- 1 frozen sheet Puff Pastry (such as Pepperidge Farms)
- 1 Egg (beaten)
Instructions
- Heat oven to 400 degrees. Remove puff pastry from the freezer and begin to bring to room temperature (according to package instructions).
- Heat the oil in a cast-iron skillet over medium-high heat. Add chicken for about 5-7 minutes or until chicken is golden and no longer pink in the center. Remove the chicken and set aside.
- In the same skillet, add the onions and cook until softened, about 5 minutes. Add garlic, carrots, and peas. Add the butter and allow it to melt. Sprinkle in the flour and stir well to avoid lumps.
- Slowly add the chicken broth, heavy cream, and thyme. Bring to a boil and let the sauce thicken, about 5 minutes. Stir in parmesan cheese and season with salt and pepper, if needed. Stir in cooked chicken.
- Place the puff pastry over the chicken pot pie picture. You can put the entire puff pastry sheet over the sauce or cut into rounds or squares. Brush with beaten egg.
- Bake for 20 to 25 minutes or until the puff pastry is golden and the sauce is bubbling.
