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Skillet chicken pot pie with a grey towel on the handle and a serving on a white plate with a fork.
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Skillet Chicken Pot Pie

Creamy tender chicken, plenty of veggies topped with a golden, flaky puff pastry.
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 10-inch cast iron skillet
  • 1 baking sheet
  • 1 wooden spoon
  • 1 whisk

Ingredients

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2/3 cup finely chopped onion about 1 medium onion
  • 2/3 cup finely chopped celery about 2 to 3 stalks
  • 1 cup finely chopped carrots sub: frozen peas and carrots
  • ½ tsp table salt plus more to taste depending on the salt level of your chicken and chicken broth.
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1/3 cup all purpose flour
  • 2 cups chicken stock or the poaching liquid
  • 2/3 cup milk
  • 2 ¼ cups poached chicken or shredded chicken
  • 1 cup frozen green peas
  • black pepper to taste
  • 1 sheet puff pastry 10 x 15 inch sheet
  • 1 large egg
  • 1 tsp water

Instructions

  • Preheat to 375 degrees.
  • In a 10 inch cast iron skillet melt butter and olive oil over medium heat until butter is foaming.
  • Add onion, celery, carrots, and ½ teaspoon of table salt. Stir well and cook until the vegetables are tender, stirring frequently, about 8 to 10 minutes.
  • Sprinkle over thyme and oregano and cook until fragrant, about 20 to 30 seconds.
  • Sprinkle over flour, stir well to coat all the vegetables and continue to cook for 2 minutes, stirring frequently.
  • Add chicken stock and milk and stir well. Bring up to a simmer, stirring frequently until thickened. Note: take care to keep stirring to avoid lumps and sticking.
  • Add chicken and peas. Stir well until chicken and peas are warmed through. Season with black pepper to taste and more salt, if needed, to taste. Smooth into an even layer. Remove from heat and set aside.
  • Remove puff pastry from refrigerator and on lightly floured surface cut into about 12 rectangles, about 1 ½ x 3 inches each. Note: This doesn't have to be perfect.
  • Layer puff pastry rectangles on top of chicken mixture in skillet, overlapping is okay to ensure it's covered.
  • Make egg wash: Whisk together 1 egg and 1 teaspoon of water. Brush egg wash gently on top of puff pastry.
  • Place skillet on baking sheet and immediately transfer to the oven.
  • Bake until the pastry is golden brown and slightly puffed, about 20 to 30 minutes.
  • Cool for at least 10 minutes (it's piping hot y'all!) and serve. It pairs lovely with a light green salad.