Skillet Chicken Pot Pie with Puff Pastry: A Creamy, Comforting Classic

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:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. 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.

3. 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.

4. 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.

5. Bake:

   • Transfer the skillet to the oven and bake for 20-25 minutes or until the puff pastry is golden brown and crispy.

6. 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.