Chicken Skillet Pot Pie
Skillet Chicken Pot Pie. This hearty, comforting meal is easy to make and perfect for a weeknight family dinner! This pot pie is loaded with flavorful chicken, veggies and topped with a crispy, golden pastry. All made in one skillet for easy clean up!
Servings: 5
Cost: 1.95
Equipment
Ingredients
- 1 lb chicken shredded or chopped (rotisserie, or chop and cook raw chicken**instructions in notes)
- 3 tbsp butter unsalted
- ⅓ cup white onion diced
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 2 cups chicken broth low or no sodium
- ½ cup frozen vegetables no need to thaw
- ¾ tsp salt
- ½ tsp ground black pepper
- ¼ tsp paprika
- ½ tsp poultry seasoning
- 1 sheet puff pastry thawed
Egg Wash
- 1 large egg beaten
- 1 tsp milk
- ⅛ tsp salt
- ⅛ tsp garlic powder
- ¼ tsp dried herb of preference parsley, oregano, thyme
Instructions
- Preheat: preheat oven to 400℉.
- Melt Butter: In large cast iron skillet (I use a 10.25) melt the butter over medium high heat
- Sauté Veggies: Add onion and cook until softened and translucent. Add garlic and saute an additional 30 seconds until fragrant.
- Thicken: Stir in flour and cook for 2-3 minutes.
- Whisk in chicken broth.
- Add the frozen vegetables, and cooked chicken.
- Season: add salt, pepper, paprika, and poultry seasoning.
- Cook: Bring this to a simmer. Remove from heat. Taste and adjust seasonings if needed.
- Cut Puff Pastry: cut the pastry into desired shape. You can use a biscuit cutter to make small circles or you can cut the pastry with a knife into square shapes.
- Top with Pastry: Lay the pastry over the top of the filling, be careful not to layer the pastry or it won't bake completely through and you will end up with a doughy texture.
- Egg Wash: In a small bowl whisk together the egg wash by adding a splash of milk into the beaten egg.
- Brush the top of the pastry with the egg wash.
- Sprinkle the top of the pastry with salt, garlic powder and herbs.
- Bake: Bake at 400℉ for 20-25 mins until golden. Puff pastry will be puffed up and golden on the top. Serve warm
Video
Notes
- Chicken: if starting with raw chicken, cut the chicken, then cook in the skillet with a small amount of olive oil, salt and pepper. Once cooked, remove from the skillet and continue with the recipe.
- Carrots: recipe uses frozen vegetables, if using raw vegetables carrots will need to be sautéed with the onion.
Nutrition
Serving: 1serving | Calories: 484kcal | Carbohydrates: 32g | Protein: 15g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 986mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1292IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 3mg