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Skillet Chicken Pot Pie
American

Skillet Chicken Pot Pie

The whole filling built in one pan, a pastry lid dropped on top, and straight into the oven until it puffs.

Total
50 min
Prep
15 min
Cook
35 min
Serves
4
  • comfort
  • kid-friendly
  • one-pan

Ingredients

For 4 servings

  • chicken breast24 oz
  • puff pastry8 oz
  • potatoes20 oz
  • carrot3 piece
  • celery2 piece
  • yellow onion1½ piece
  • frozen peas20 tbsp
  • chicken broth40 tbsp
  • heavy cream12 tbsp
  • butter6 tbsp
  • all-purpose flour6 tbsp
  • egg1 piece
  • fresh thyme8 sprig
  • salt2 tsp
  • black pepper1 tsp

You'll need

oven · skillet

Method

  1. Preheat the oven to 400 F and thaw the pastry if frozen.

    5 min · bake

  2. Dice the chicken and brown it in butter in an oven-safe pan.

    7 min · fry

  3. Add the onion, carrot, celery and potato and cook until softened.

    8 min · saute

  4. Stir the flour and thyme through and cook out the raw taste.

    3 min · saute

  5. Add the broth slowly, stirring, until the sauce thickens.

    6 min · simmer

  6. Stir in the cream and peas and season hard.

    3 min · simmer

  7. Lay the pastry over the pan and press it to the edges.

    4 min · prep

  8. Cut two slits in the lid and brush it with beaten egg.

    2 min · prep

  9. Bake until the pastry is puffed and deeply golden.

    25 min · bake

  10. Rest 5 minutes so the filling stops being molten.

    5 min · rest

Serving suggestion

The slits are not decorative — without them the steam lifts the lid straight off.

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