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Skillet Chicken Pot Pie with Puff Pastry

Juicy chicken, veggies, and puff pastry combine for a delicious one pan pot pie.
Prep Time15 minutes
Cook Time1 hour
Course: Dinner
Cuisine: american
Keyword: Chicken, fall recipes, one pot
Servings: 4
Author: Kandice Ford

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.