Skillet Puff Pastry Chicken Pot Pie Recipe

Introduction

Skillet Puff Pastry Chicken Pot Pie is a comforting and flavorful dish that combines tender shredded chicken with a creamy vegetable filling, all topped with golden, flaky puff pastry. This one-pan recipe is perfect for a cozy dinner that impresses without much fuss.

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

Instructions

1. Step 1: Remove the puff pastry from the freezer to thaw according to the package directions.
2. Step 2: Preheat your oven to 400°F (204°C).
3. Step 3: In a large oven-safe braiser or deep skillet, melt the butter over medium heat. When sizzling, add the celery, carrots, and leeks. Sauté until golden and softened, about 6-7 minutes.
4. Step 4: Season the vegetables with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika. Stir well to combine.
5. Step 5: Add the chopped potatoes, stirring to incorporate. Cook until fork-tender, approximately 7-10 minutes. Then add garlic and thyme, cooking for another 1-2 minutes until fragrant.
6. Step 6: Sprinkle the flour over the mixture and toss to coat evenly. Cook for 2 more minutes to remove the raw flour taste.
7. Step 7: Slowly pour in the chicken broth while stirring. The broth will absorb the flour and thicken the mixture. Stir in the half and half and bring to a gentle simmer for 3-4 minutes.
8. Step 8: Add the shredded chicken and frozen peas, stirring to combine. Let the filling meld for 2-3 minutes. If the filling is too thick, add more broth ¼ cup at a time until desired consistency is reached. Remove the skillet from heat.
9. Step 9: Cut the thawed puff pastry into 2-inch squares. Arrange the squares evenly over the filling surface.
10. Step 10: Brush the puff pastry squares with the egg wash to achieve a shiny, golden finish.
11. Step 11: Bake the pot pie in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and crispy.
12. Step 12: Allow the pot pie to cool for 10 minutes before serving. Enjoy warm!

Tips & Variations

• For extra flavor, add a splash of white wine or sherry when sautéing the vegetables.
• Substitute heavy cream for half and half if you prefer a richer filling.
• Use leftover turkey or rotisserie chicken as an alternative to cooked chicken breasts.
• Add mushrooms or corn to the filling for additional texture and taste.
• Ensure the puff pastry is thoroughly thawed before cutting to avoid cracking.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes to restore crispness to the puff pastry. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling up to a day in advance and refrigerate it. Add the puff pastry and bake just before serving for best results.

Can I freeze the leftover pot pie?

While the filling freezes well, the puff pastry topping may lose its crispness. If freezing, store the filling and pastry separately and assemble fresh before baking.