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Skillet Chicken Pot Pie

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A comforting skillet chicken pot pie with tender chicken, vegetables, and a creamy mushroom filling, all topped with a flaky golden puff pastry crust.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 pound skinless, boneless chicken breasts, chopped
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon fresh thyme
  • 2 cups frozen peas and carrots
  • 2 medium potatoes, peeled and diced
  • 1 (10½ ounce) can cream of mushroom soup
  • ½ cup low-sodium chicken broth, plus more if needed
  • 1 tablespoon fresh parsley, chopped
  • 1 sheet puff pastry
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat the oven to 350°F.
  2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and celery and cook for about 3 minutes, until the onion softens.
  3. Add the chopped chicken to the skillet. Season with the salt, pepper, red pepper flakes, and fresh thyme. Cook for about 5 minutes, until the chicken is no longer pink.
  4. Stir in the frozen peas and carrots, then add the diced potatoes. Cook for another 5 minutes.
  5. Add the cream of mushroom soup and chicken broth. Stir in the chopped parsley and mix until well combined.
  6. Lay the puff pastry over the skillet, tucking the edges inside. Brush with the beaten egg and cut a few slits in the center to vent.
  7. Bake for 45 minutes, or until the pastry is puffed and golden brown.
  8. Allow to cool slightly, then slice and serve warm.

Notes

  • Use an oven-safe skillet for easy baking.
  • Add a little extra chicken broth if the filling becomes too thick before baking.
  • Let the pie rest for 5 to 10 minutes before serving for easier slicing.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/skillet-chicken-pot-pie-recipe/