Skillet Chicken Pot Pie
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
6
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Calories
470 kcal
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Course
Main Course, Dinner
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Cuisine
American
Skillet Chicken Pot Pie
Description
The Skillet Chicken Pot Pie recipe starts by sautéing onion and celery to create a fragrant base. Skinless, boneless chicken breast is added and cooked with seasonings including salt, black pepper, red pepper flakes, and fresh thyme. Frozen peas and carrots along with diced potatoes are stirred in to add texture and vegetable variety. The filling is enriched with canned cream of mushroom soup and chicken broth, yielding a creamy consistency. Fresh parsley is mixed in before the dish is covered with a sheet of puff pastry that is brushed with egg wash. Baking in the oven until the pastry is golden brown results in a well-balanced dish with a creamy interior and crisp top crust. This pot pie can be sliced and served warm, offering a homely, filling main course option.
Serving this pot pie as a complete meal works well due to its inclusion of protein, vegetables, and carbohydrates. The herbs deliver subtle flavor complexities, and the puff pastry lid adds a satisfying crunch contrasting the soft filling. Pairing with a simple side salad can lighten the meal if desired.
Leftovers can be stored in an airtight container in the refrigerator for three to four days. Attention to cutting vegetables uniformly ensures even cooking, and if a creamier filling is preferred, adding an extra can of cream of mushroom soup is suggested. Using a 10.5-inch skillet or alternatively a 9x13-inch baking pan works to contain the filling and puff pastry during baking.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 talks celery chopped
- 1 pound chicken breast skinless boneless and chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes
- 1 teaspoon thyme fresh
- 2 cups pea frozen
- 2 cups carrot frozen
- 2 medium potato peeled and diced
- 10½ ounce cream of mushroom soup 1 can
- ½ cup chicken broth low sodium, add more if needed
- 1 tablespoon parsley fresh, chopped
- 1 heet puff pastry
- 1 large egg for egg wash
Instructions
- Preheat your oven to 350°F.
- In a large skillet heat the olive oil over medium heat. Add the onion and celery and cook for about 3 minutes until the onion is soft and translucent.
- Add the chicken to the skillet and stir. Season with salt, pepper, red pepper flakes and thyme then stir. Cook for another 5 minutes until the chicken is no longer pink.
- Add the frozen peas and carrots. Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
- Cover the skillet with the puff pastry sheet then tuck in the edges. Brush with egg wash, then cut a couple slits in the center of the pie.
- Bake for 45 minutes or until the crust is golden brown.
- Slice and serve warm.
Notes
- Cut vegetables into uniformly sized pieces to ensure even cooking, especially the diced potatoes.
- For a creamier filling, consider adding a second can of cream of mushroom soup.
- This recipe works well baked in a 10.5-inch skillet or a 9 x 13 inch pan following the same oven time and temperature.
- Store any leftovers in an airtight container in the refrigerator, consuming within 3 to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 470kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 772mg | 32% |
| Potassium | 822mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 35mg | 39% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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