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Flaky Chicken Pot Pie Recipe: Comfort in a Skillet

Cast Iron Skillet Chicken Pot Pie

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 1 lb Chicken breast Boneless, skinless, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 3 tbsp Butter Unsalted
  • 1 cup Yellow onion Diced
  • 1 cup Carrots Peeled and diced
  • 1 cup Celery Diced
  • 8 oz Mushrooms Sliced (optional)
  • 3 cloves Garlic Minced
  • 1/4 cup All-purpose flour
  • 2 cups Chicken broth Low-sodium
  • 1/2 cup Heavy cream
  • 1 cup Peas Frozen
  • 2 tbsp Fresh parsley Chopped
  • 1 tbsp Fresh thyme Leaves only, chopped
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black pepper Freshly ground
  • 1 sheet Puff pastry Thawed if frozen
  • 1 whole Egg Beaten, for egg wash

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the diced chicken breast, season with half of the salt and black pepper, and sear until golden brown and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate and set aside.
  • Reduce the heat to medium. Melt the butter in the same skillet. Add the yellow onion, carrots, celery, and optional mushrooms. Sauté for 6 to 8 minutes until the vegetables are tender.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Sprinkle the all-purpose flour over the vegetables and stir continuously for 2 minutes to cook the raw flour taste out, forming a roux.
  • Gradually pour in the chicken broth while whisking constantly to prevent lumps. Stir in the heavy cream. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the sauce has thickened.
  • Remove the skillet from the heat. Stir in the cooked chicken, frozen peas, fresh parsley, fresh thyme, and the remaining salt and black pepper.
  • Unroll the puff pastry sheet and carefully drape it over the skillet, trimming or folding any overhanging edges. Cut 3 or 4 small slits in the center of the pastry to allow steam to escape.
  • Brush the entire surface of the puff pastry with the beaten egg.
  • Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is deep golden brown and crisp, and the filling is bubbling visibly around the edges.
  • Remove from the oven and let the pot pie rest for 10 minutes before serving.