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Skillet Chicken Pot Pie

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This skillet chicken pot pie has a deliciously creamy filling made with chicken and veggies and a super simple puff pastry crust. 

Ingredients

Scale
  • 5 tablespoons unsalted butter
  • 2 large carrots, diced
  • 2 leeks, chopped (white and light green parts only)
  • 1 rib of celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 teaspoons kosher salt, divided
  • ¼ teaspoon black pepper
  • 2 1/2 cups low sodium chicken broth (see note)
  • 3 cups chopped cooked chicken
  • 1/2 cup heavy cream
  • 1 sheet puff pastry, thawed (see note)
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 400°F.
  2. Melt the butter in a 10-inch cast iron skillet or oven-safe skillet over medium heat. Add the carrots and cook them for 5 to 7 minutes, until softened. Add the leeks, celery, and 1 teaspoon of salt. Sauté the veggies until tender, about 10 to 12 minutes. Add the minced garlic and cook it for one minute.
  3. Add the flour, rosemary, thyme, ½ teaspoon salt, and pepper. Stir to coat the veggies with the flour. Gradually stir in the chicken broth, stirring constantly so no lumps form. Once you’ve added all the broth, bring the mixture to a simmer and stir in the chicken.
  4. Add the cream to the filling and stir to combine. Turn off the heat and give the filling a taste. If it needs more salt, add it now.
  5. Remove the puff pastry from the fridge, roll it out, and cut it into 28 small rectangles. Arrange the pastry pieces in an overlapping pattern on top of the filling. Brush a thin and even layer of the beaten egg onto the puff pastry (you may not use all of the egg.)
  6. Transfer the skillet to the oven. Bake the pot pie for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbling. Remove from the oven and let it cool for a few minutes before serving.

Notes

Chicken broth: You can use dry white wine in place of some of the chicken broth. The wine adds a bit of a grown-up taste – when I do this, I like to use chardonnay or sauvignon blanc. If you try it, use 1/4 cup of wine and 2 1/4 cups of broth.

The puff pastry needs to be thawed before you use it. I usually place it in the fridge the day before making the pot pie. Leave it in the fridge until you’re ready to use it so it’s nice and cold. If you leave it out at room temperature while you make the filling, it will warm up too much and won’t puff up as nicely while it bakes.

The nutrition estimate is for four generous servings. The recipe will stretch to serve six if you add a salad or veggie on the side.

Nutrition

Find it online: https://www.girlgonegourmet.com/chicken-pot-pie/