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Skillet Chicken Pot Pie

Cozy Skillet Chicken Pot Pie for Effortless Comfort Cooking

This Skillet Chicken Pot Pie is a speedy comfort dish combining tender chicken and vibrant veggies in a creamy gravy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons Unsalted Butter
  • 1 medium Yellow Onion
  • 1 medium Leek use only the white and light green parts
  • 2 stalks Celery
  • 2 medium Carrots
  • 1 medium Parsnip
  • 1 tablespoon Fresh Thyme
  • 1 tablespoon Fresh Rosemary
  • 1 tablespoon Fresh Sage
  • 2 cloves Garlic minced
  • 1 tablespoon Better Than Bouillon Roasted Chicken Base
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Dry White Wine
  • 2 cups Chicken Stock
  • 1 cup Heavy Cream
  • 2 cups Shredded Rotisserie Chicken
  • 1 cup Frozen Peas
  • to taste Freshly Ground Black Pepper
  • to taste Kosher Salt
For the Topping
  • 1 sheet All-Butter Puff Pastry
  • 1 large Beaten Egg
  • 2 tablespoons Melted Butter mixed with thyme and grated garlic

Equipment

  • large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Begin by defrosting the all-butter puff pastry overnight in the refrigerator.
  2. In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion, leek, carrots, celery, and parsnips, cooking for about 4-5 minutes until softened.
  3. Stir in garlic, chicken base, and fresh herbs. Sauté for an additional minute. Add flour, stirring for 2-3 minutes.
  4. Pour in wine; stir until absorbed. Add chicken stock, stirring to combine and simmer for about 3-4 minutes.
  5. Stir in heavy cream, shredded chicken, and black pepper. Bubble for 3-4 minutes, season with salt, and remove from heat.
  6. Preheat your oven to 400ºF (200ºC). Prepare your oven-safe skillet.
  7. In a small bowl, mix beaten egg with melted butter and garlic for the egg wash. Roll out the puff pastry.
  8. Gently stir in peas into the filling. Lay puff pastry over the filling, brush with egg wash, and sprinkle with salt.
  9. Bake for 30 minutes or until the pastry is golden brown. Let it rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Ensure all vegetables are cut to uniform size for even cooking. Store leftovers in an airtight container for up to 3-4 days.

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