Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet Puff Pastry Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 6 servings

Description

This Skillet Puff Pastry Chicken Pot Pie is a comforting homemade meal featuring tender shredded chicken and a creamy vegetable filling, topped with flaky golden puff pastry squares baked to perfection. A delightful combination of fresh vegetables, rich creaminess, and savory spices makes this pot pie a satisfying dinner favorite.

Ingredients

Filling Ingredients

  • 1 lb boneless/skinless chicken breasts, cooked & shredded
  • ½ cup (1 stick) unsalted butter
  • 4 celery hearts, finely diced
  • 4 medium carrots, finely diced
  • 1 cup thinly sliced leeks
  • 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
  • Kosher salt & fresh ground black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ lb gold baby potatoes, chopped into quarters
  • 6 cloves garlic, finely minced
  • 4-6 sprigs fresh thyme, de-stemmed
  • ½ cup all-purpose flour
  • 2 cups chicken broth or stock, plus more as needed
  • 2 cups half and half, room temperature or warmed
  • 1 cup frozen peas

Pastry & Finishing

  • 1 (17.3-ounce) store bought frozen puff pastry, thawed (e.g., Pepperidge Farm)
  • 1 large egg + 1 tablespoon water, mixed together for egg wash

Instructions

  1. Thaw Puff Pastry: Remove the frozen puff pastry from the freezer and thaw it according to the package instructions so it is ready to use.
  2. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pot pie later.
  3. Sauté Vegetables: In a large oven-safe braiser or deep skillet over medium heat, melt the unsalted butter until sizzling. Add the diced celery, carrots, and sliced leeks. Sauté until the vegetables are golden and softened, about 6 to 7 minutes. Season with Cajun seasoning, kosher salt, black pepper, garlic powder, and smoked paprika. Stir well to combine all flavors.
  4. Cook Potatoes and Aromatics: Add the quartered gold baby potatoes to the skillet and stir well to mix. Continue cooking the mixture until the potatoes are fork-tender, approximately 7 to 10 minutes. Then add the minced garlic and fresh thyme sprigs, cooking for another 1 to 2 minutes until fragrant.
  5. Add Flour: Evenly sprinkle the all-purpose flour over the vegetable and potato mixture. Toss thoroughly so the flour coats everything well. Continue cooking for about 2 minutes to cook off the raw flour taste, creating a roux base for the sauce.
  6. Deglaze and Simmer: Pour in the chicken broth or stock gradually, stirring constantly to dissolve the flour and thicken the mixture. Next, stir in the half and half and bring the mixture to a gentle simmer, allowing it to thicken and combine fully, about 3 to 4 minutes.
  7. Combine Chicken and Peas: Add the cooked shredded chicken and frozen peas into the skillet. Stir well to integrate all ingredients and let the filling meld for 2 to 3 minutes. The filling should be thick but creamy. If a looser consistency is desired, add extra broth or stock ¼ cup at a time until preferred texture is reached. Then remove from heat.
  8. Arrange Puff Pastry: Cut the thawed puff pastry into approximately 2-inch squares. Place the squares evenly over the surface of the pot pie filling, covering the top. Brush each puff pastry square with the egg wash mixture (egg beaten with water) to help them brown beautifully during baking.
  9. Bake: Transfer the skillet to the preheated oven and bake the pot pie for 20 to 25 minutes at 400°F (204°C), or until the puff pastry is puffed up, golden brown, and crisp.
  10. Rest and Serve: Remove the pot pie from the oven and let it cool for about 10 minutes before serving. This allows the filling to set slightly and makes serving easier. Enjoy your warm, flavorful chicken pot pie!

Notes

  • Use an oven-safe skillet or braiser to avoid transferring the filling to another dish for baking.
  • Feel free to adjust the seasoning and spice level depending on your preference for Cajun heat.
  • Ensure puff pastry is properly thawed to prevent cracking when arranging over the filling.
  • This recipe can be made ahead with the filling prepared in advance and refrigerated before baking.
  • Leftovers keep well in the fridge for 2-3 days and can be reheated in the oven for best results.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/skillet-puff-pastry-chicken-pot-pie-recipe/