Easy Chicken Pot Pie Recipe

Easy Chicken Pot Pie Recipe

from themodernproper.com
60 min
8 servings

Our skillet chicken pot pie makes use of a few handy shortcuts, including puff pastry from the freezer, to cut down on prep time while still delivering a homey comforting classic

Ingredients

  • 1/2 cup butter (1 stick)
  • 2 cups carrots, 1/4 inch sliced
  • 1 cup celery, 1/4 inch sliced
  • 1 cup onion, chopped
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp celery seed
  • 1 tsp garlic powder
  • 1 tsp fresh thyme, minced (optional)
  • 1 cup whole milk
  • 2 cups chicken stock
  • 2 cups peas, frozen
  • 4 cups cooked chicken (3 chicken breasts, pre cooked or rotisserie)
  • 1 package frozen puff pastry, slightly thawed
  • 1 egg (for pastry wash)

Directions

  1. 1

    Heat oven to 425°F

  2. 2

    Melt the butter in a 12” inch cast iron (or other oven proof) skillet over medium heat

  3. 3

    Add the onion, celery, carrots to the butter and sauté for 5 minutes, until the onions are tender and translucent

  4. 4

    Add the flour, salt, pepper, celery seed, garlic powder and thyme to the butter and vegetables creating a thick paste

  5. 5

    Sauté for 2 minutes.Slowly add the milk

  6. 6

    Once the milk is fully incorporated, slowly add the chicken stock

  7. 7

    Simmer, whisking continuously until mixture has slightly thickened

  8. 8

    Add the peas and chicken to the sauce

  9. 9

    Roll out one pastry sheet into a 16-inch square on a lightly floured surface

  10. 10

    Cut into 26 (3-inch) squares

  11. 11

    Place the squares, slightly overlapping on top of the chicken mixture

  12. 12

    In a small bowl, whisk the egg with 1 tbsp water

  13. 13

    Brush the egg wash over the puff pastry

  14. 14

    Place in the oven for 25 minutes until pastry is golden brown and filling is bubbling

  15. 15

    If it is browning too quickly, cover with foil after it gets as dark as you'd like

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