Skillet Chicken Pot Pie
User Reviews
5
Skillet Chicken Pot Pie
Description
This Skillet Chicken Pot Pie begins with cubed chicken breast sautéed in olive oil until golden and cooked through. Onions, garlic, carrots, and peas are cooked in the same skillet before adding butter and flour to create a roux. Chicken broth, heavy cream, and thyme are gradually added and cooked until thickened, forming a creamy sauce infused with Parmesan cheese. The cooked chicken is stirred back in to complete the filling.
The filling is then topped with a thawed sheet of frozen puff pastry, brushed with beaten egg for color and shine, and baked at 400°F until the pastry is puffed and golden and the sauce is bubbling. The result is a contrast between the crisp, flaky pastry and the savory, rich filling with tender vegetables and chicken.
This pot pie can be served alone as a comforting main course, offering a combination of textures and flavors from the buttery crust, creamy sauce, and seasoned chicken and vegetables.
Ingredients
- 1 Tablespoon olive oil
- 1 1/2 lbs. chicken breast (cut into cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 onion (diced)
- 4 garlic minced, cloves
- 2 cups carrot sliced, about 3-4
- 1 cup pea
- 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.
User Reviews
Overall Rating
5
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