Description
Skillet chicken pot pie brings comfort right to your dinner table with a golden, flaky crust hugging tender chicken and creamy vegetables. Warming and hearty, this one-pan wonder delivers classic home-style goodness that feels like a warm hug from your favorite grandmother.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs boneless skinless chicken breasts
- 1 sheet puff pastry
- 1 cup frozen mixed vegetables
- 1 cup diced potatoes
Supporting Ingredients:
- ½ cup diced onions
- ½ cup diced celery
- 2 cups chicken broth
- ½ cup heavy cream
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 large egg
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish/Optional:
(None)
Instructions
- Slice 1.5 lbs chicken breasts into 1-inch cubes. Sprinkle with 1 tsp salt and ½ tsp black pepper for robust seasoning.
- Melt 2 tbsp butter in a large cast-iron skillet over medium-high heat until it starts bubbling and releasing a nutty aroma.
- Carefully place seasoned chicken cubes into hot skillet. Cook for 5-6 minutes, stirring occasionally, until they develop a golden-brown exterior.
- Transfer browned chicken to a separate plate, keeping the delicious skillet bits intact.
- Drop diced onions and celery into the same skillet. Sauté for 3-4 minutes until vegetables become translucent and tender.
- Dust ¼ cup flour over softened vegetables. Stir continuously for 1 minute to eliminate raw flour taste.
- Gradually stream 2 cups chicken broth into skillet, whisking constantly to create a smooth, lump-free sauce.
- Pour ½ cup heavy cream into the mixture. Sprinkle 1 tsp dried thyme, additional salt, and pepper. Stir until sauce thickens slightly.
- Add 1 cup frozen mixed vegetables and 1 cup diced potatoes to the skillet. Simmer for 3-4 minutes to partially cook vegetables.
- Reintroduce browned chicken to skillet. Gently fold ingredients together, ensuring even distribution.
- Heat oven to 400°F, preparing for the final transformation.
- Carefully unfurl puff pastry sheet over skillet’s surface. Trim excess edges for a neat presentation.
- Whisk 1 large egg and brush pastry with egg wash for a gorgeous golden sheen.
- Make 3-4 small slits across pastry to allow steam escape and prevent soggy crust.
- Slide skillet into preheated oven. Bake 25-30 minutes until pastry achieves a rich, puffy golden-brown color.
- Allow pot pie to rest for 10 minutes, letting flavors meld and sauce settle before serving.
Notes
- Use a cast-iron skillet for the best heat distribution and crispy bottom crust on your pot pie.
- Ensure chicken is just barely cooked through in the skillet, as it will continue cooking in the oven and you want tender, juicy meat.
- Pat chicken dry before seasoning to help achieve a beautiful golden-brown color when searing.
- For a gluten-free version, replace all-purpose flour with cornstarch or a gluten-free flour blend and use a gluten-free puff pastry.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 412 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg