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This incredible Skillet Chicken Pot Pie has all the qualities beloved in the classic dish, hearty veggies and a delicious creamy sauce, but made in a skillet rather than a pie or casserole dish. Instead of a pie crust, I’ve used puff pastry and man is it good. It puffs up beautifully and has a great, light, yet slightly crispy texture. It’s fabulous!
It’s truly comfort food at its finest! Let me show you how to make it happen.
Chopped carrots, celery and onions are sauteed in a bit of butter. Then seasonings and flour are added right over the top of the veggies. Stir it all together, it will look a bit pasty.
Next comes a bit of broth that will thin out the flour and start the thickening process.
Rotisserie chicken and Half and Half are added next.
Look how well it thickens up! Add some frozen peas and give it a nice stir.
You are going to use an entire package of Puff Pastry. Make sure it’s had a chance to thaw on the counter. Unfold the sheets and cut it into 2-3 inch pieces.
Lay the puff pastry over the top of your skillet, overlapping as you go. Brush the top with a bit of egg wash.
Bake until puffed up and golden brown.
So good!
Hope you get a chance to try it!
Ingredients
- 1 (17.3 oz) puff pastry, thawed
- 3 Tb butter
- 1 C onion, chopped
- 3 C carrots, chopped
- 2 C celery, chopped
- 1 tsp garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp sage
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp salt
- 1/4 tsp pepper
- 1/3 C flour
- 3 C broth
- 3 C rotisserie chicken, chopped
- 1 C half and half
- 1 C frozen peas
- EGG WASH:
- 1 egg
- 1 Tb water
Instructions
- Preheat your oven to 350 degrees.
- Set your puff pastry (still in the box) on the counter to thaw.
- Chop your onion, carrot and celery. You want them to be similar in size.
- Grab a large deep skillet (make sure it is oven safe) and heat it up over medium high heat.
- Add the butter and allow it to melt. Add the onion, carrots and celery and sauté until the onions are translucent and the carrots and celery have softened but are not mushy. They'll still be cooking while the rest of the dish is assembled. Add the minced garlic and cook for just a minute or two.
- Sprinkle the thyme, rosemary, sage, parsley, oregano, salt and pepper over the top and stir it in.
- Sprinkle the flour over the top and stir it in well. It will look kind of pasty.
- Pour the broth over the top of the mixture and stir well to combine. It should start to thicken up pretty quickly for you.
- Add the chicken and stir well.
- Quickly add the half and half and stir to combine. Allow it to thicken up and then remove it from the heat.
- Add the peas and stir to combine.
- Fold out the puff pastry onto a cutting board and use a pizza cutter to cut it into 2-3 inch pieces. Lay them, overlapping each other, over the top of the filling, making sure it's all covered.
- Whisk together the egg wash and brush it over the top of the puff pastry.
- Bake for 25-30 minutes.
- Remove from the heat and let it stand for about 5 minutes.
Serve and enjoy!
Recipe from Jamie Cooks It Up!
How much flour is used in the Chicken pot pie with Puff Pastry?
Irene,
Thank you so much for catching that. You need 1/3 C of flour.
Best of luck to you!
~Jamie