Skillet Chicken Pot Pie

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. 1

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

   5 min · bake

2. 2

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

   7 min · fry

3. 3

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

   8 min · saute

4. 4

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

   3 min · saute

5. 5

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

   6 min · simmer

6. 6

   Stir in the cream and peas and season hard.

   3 min · simmer

7. 7

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

   4 min · prep

8. 8

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

   2 min · prep

9. 9

   Bake until the pastry is puffed and deeply golden.

   25 min · bake

10. 10

    Rest 5 minutes so the filling stops being molten.

    5 min · rest