Description
A comforting and hearty Skillet Chicken Pot Pie featuring tender chicken, fresh vegetables, and creamy sauce all topped with golden, flaky puff pastry. This easy-to-make dish is perfect for a cozy weeknight dinner, combining convenience and classic flavors in one skillet.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced or chopped
- 1 cup carrots, sliced
- 1 cup potatoes, finely diced
- 1 cup corn kernels, canned or frozen
- 1 cup green peas, fresh or frozen
Seasonings and Herbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- 1 teaspoon lemon juice
Sauces and Liquids
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream or whole milk
Proteins
- 1 1/2 cups cooked chicken, shredded or diced
Topping
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten for egg wash
- Flaky sea salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the pot pie later.
- Sauté Vegetables: In a large oven-safe skillet over medium-high heat, melt the butter. Add diced onions, garlic, and sliced carrots; sauté for 5-7 minutes until softened and fragrant.
- Add Flour and Spices: Stir in the all-purpose flour along with kosher salt, black pepper, and cayenne pepper if using. Cook for about 2 minutes to form a roux, allowing the flour to cook.
- Deglaze the Pan: Slowly pour in the chicken broth while stirring constantly to combine with the flour, creating a thick and smooth sauce base.
- Cook Potatoes: Add the diced potatoes, reduce heat to a simmer, and cook for approximately 15 minutes until the potatoes are tender.
- Add Remaining Filling Ingredients: Stir in shredded chicken, corn kernels, green peas, fresh thyme, fresh sage, and heavy cream or whole milk. Cook for another 2-3 minutes, ensuring the filling is thick but moist.
- Adjust Consistency and Season: If the filling is too thick, add milk 1/4 cup at a time to reach desired consistency. Add lemon juice and adjust salt and pepper to taste.
- Prepare Puff Pastry: Remove the filling from heat and let it cool slightly. Whisk the egg in a small bowl for egg wash. Roll out the thawed puff pastry to slightly larger than your skillet size, or cut into a circle a few inches larger.
- Assemble Pot Pie: Place the puff pastry sheet over the filling in the skillet. Cut a few slits on top of the pastry to vent steam during baking.
- Apply Egg Wash and Season: Brush the puff pastry with beaten egg wash. Sprinkle flaky sea salt on top if desired for extra texture and flavor.
- Bake: Bake in the preheated oven at 400°F for 25-35 minutes until the puff pastry is golden brown and puffed.
- Serve: Remove from oven and let cool for a few minutes. Serve warm for a delicious, comforting meal.
Notes
- You can substitute heavy cream with whole milk for a lighter version, though thickness may vary.
- Frozen peas and corn should be thawed before adding.
- The cayenne pepper is optional and can be adjusted or omitted depending on your heat preference.
- Use an oven-safe skillet to avoid transferring the filling to another dish.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Fresh herbs enhance flavor but dried thyme and sage can be used; reduce quantity to 1/2 teaspoon each.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/4 of pot pie)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Chicken pot pie, puff pastry, skillet dinner, chicken recipe, comfort food, easy dinner, one skillet meal
