This Skillet Chicken Pot Pie with Puff Pastry is a creamy, comforting dish packed with tender chicken, vegetables, and a flaky, golden puff pastry crust. Perfect for a cozy family dinner!
Ingredients:
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup all-purpose flour
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 1/2 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 1 cup frozen peas
For the Topping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions:
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Cook the Vegetables:
- Heat butter in a large oven-safe skillet over medium heat.
- Add onion, garlic, carrots, celery, salt, pepper, thyme, and paprika (if using). Sauté for 5 minutes until softened.
Make the Creamy Filling:
- Sprinkle flour over the veggies and stir to coat. Cook for 1 minute.
- Slowly pour in chicken broth and milk, stirring continuously until the sauce thickens.
- Stir in shredded chicken and peas. Let simmer for 2-3 minutes, then remove from heat.
Add the Puff Pastry:
- Roll out the puff pastry slightly to fit your skillet. Place it over the filling, tucking in the edges.
- Brush the top with beaten egg for a golden crust. Cut a few slits in the pastry to allow steam to escape.
Bake:
- Transfer the skillet to the oven and bake for 20-25 minutes or until the puff pastry is golden brown and crispy.
Serve:
- Let it rest for 5 minutes before serving. Enjoy warm!
Tips:
- Use pre-cooked rotisserie chicken for a quick shortcut.
- For extra flavor, add mushrooms or leeks to the filling.
- Swap puff pastry with homemade biscuit dough for a different texture.
