When I think of comfort food chicken pot pie is always one of the dishes that comes to mind. I’ve tried my hand at making it a few times over the years, but only recently have I gotten it down pact. My skillet chicken pot pie with puff pastry is one-pot, ready in one hour and will impress even your pickiest eater. I’ve eliminated the intimidation of making pie crust and opted for puff pastry instead.
I used chicken breast in this version, but you can easily substitute shredded rotisserie chicken. I take a bit more help from the store with frozen mixed veggies. It may be semi-homemade to some, but this isn’t your drunk aunt sandy’s pot pie. A few key ingredients take this pot pie to the next level and will have your guests thinking you spent all day making it.
- Puff Pastry – Puff pastry replaces regular pie crust, and will give the pie an elegant look as it bakes.
- Fresh Herbs – A mix of rosemary and thyme gives the pot pie mix a home made taste.
- Dijon Mustard – My secret weapon. Dijon mustard adds depth of flavor to the pot pie.
How To Make Skillet Chicken Pot Pie with Puff Pastry
Gather your ingredients
Heat a large skillet over medium high heat.
Dice your chicken, potatoes, and veggies.
Once the skillet is heated, drizzle in olive oil and add chicken. Season with salt and pepper and cook through, about 8-12 minutes.
Add shallots and garlic to pan, and until soft, about 5 minutes. Add peas and carrots.
Give it a good stir, and cook a few more minutes. Add your potatoes.
Pro-Tip keep your potatoes in a bowl of water before adding so they don’t turn brown.
Add your butter and flour and give it a good stir. Cook for a few minutes to make sure raw flour taste is gone.
Pour in your chicken broth, stirring constantly to avoid any clumping.
Cook the mixture till it starts to thicken, about 3-5 minutes. Season with salt and pepper. Add fresh herbs, dijon mustard, and creole seasoning if using.
Once pot pie mixture has thickened, turn off heat and let cool slightly, about 5-10 minutes.
In the mean time, let’s prep our puff pastry crust. Flour your surface and dust puff pastry and rolling pin with flour.
Roll out puff pastry dough.
Place puff pastry over top of cooled pot pie mixture. Trim away any excess crust.
Brush the top of pot pie with beaten egg mixture. This will give it that golden brown crust that you get at restaurants!
Bake at 400 degrees for 30 minutes. Crust should be golden brown and pie mixture bubbling.
How To Serve Skillet Chicken Pot Pie
This dish stands up well on it’s own, but my slow roasted broccoli would make a lovely side dish.
Skillet Chicken Pot Pie with Puff Pastry
Equipment
- 1 10 inch cast iron skillet
Ingredients
- 1 1lb boneless skinless chicken breast chopped
- 1 cup frozen peas and carrots
- 1/4 cup all purpose flour
- 3 cups chicken broth
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh herbs chopped
- 3 shallots chopped
- 2 cloves fresh garlic minced
- 1 tbsp dijion mustard
- 1 1/2 tsp kosher salt
- 1 tsp black pepper freshly cracked
- 1 sheet puff pastry thawed
- 1 egg beaten
- 1/2 tsp creole seasoning optional
- 2 tbsp unsalted butter
- 3/4 lb Yukon gold potatoes diced into 1 inch cubes
Instructions
- Preheat oven to 400 degrees
- Heat skillet over medium high heat.
- Add 2 tbsp extra virgin olive oil.
- Add chicken to skillet and season with 1 tsp salt and 1/2 tsp black pepper.
- Cook 8-12 minutes until chicken is browned and cooked through.
- Add shallots and onion to skillet and stir, cooking till translucent, an additional 2-3 minutes.
- Add peas, carrots and potatoes to skillet and cook for a few minutes until veggies start to soften.
- Add butter to skillet and let it melt. Sprinkle in flour and stir to combine. Cook for 2-3 minutes, stirring constantly.
- Add chicken broth, and stir till combine. Cook for an additional 3-5 minutes, or until mixture has started to thicken up.
- Season with reaming salt and pepper. Add fresh herbs, mustard, and creole seasoning.
- Once pot pie mixture has reached desired thickness, taste and adjust seasoning as needed.
- Turn off heat to pot pie mixture and allow to cool for at least 10 minutes.
- While pot pie mixture is cooling, Roll out puff pastry on lightly floured surface.
- Take rolled out puff pastry and lay it over top of cooled pot pie mixture. Trim off any excess crust.
- Brush top of crust with beaten egg mixture.
- Bake at 400 degrees for 30 minutes until crust is deeply browned and mixture is bubbling.
- Remove from oven and allow pot pie to cool for 10-15 minutes before serving.
Notes
- To save time you can substitute shredded rotisserie chicken for chicken breasts. If using rotisserie chicken add it to skillet right before adding flour and broth.
- For a richer pot pie, a splash of heavy cream can be added after pot pie mix has thickened.
- I prefer to use rosemary and thyme for my herbs, but any combination will do.
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