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Skillet Puff Pastry Chicken Pot Pie Recipe

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★★★★★

4.6 from 112 reviews

This Skillet Puff Pastry Chicken Pot Pie is a comforting and flavorful twist on a classic dish. Tender shredded chicken combined with a savory medley of sautéed vegetables and creamy sauce is topped with golden, flaky puff pastry squares baked directly in the skillet for a quick yet impressive meal.

Ingredients

Scale

Chicken & Vegetables

  • 1 lb boneless/skinless chicken breasts, cooked & shredded
  • 4 celery hearts, finely diced
  • 4 medium carrots, finely diced
  • 1 cup thinly sliced leeks
  • ½ lb gold baby potatoes, chopped into quarters
  • 6 cloves garlic, finely minced
  • 4–6 sprigs fresh thyme, de-stemmed
  • 1 cup frozen peas

Seasonings & Spices

  • 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

Liquids & Fat

  • ½ cup (1 stick) unsalted butter
  • 2 cups chicken broth or stock, plus more to preference
  • 2 cups half and half, room temperature or warmed

Other

  • ½ cup all-purpose flour
  • 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. Thaw Puff Pastry: Begin by taking the frozen puff pastry out of the freezer and allowing it to thaw following the package instructions to ensure it’s ready for baking.
  2. Preheat Oven: Set your oven to 400°F (200°C) to preheat while you prepare the filling.
  3. Sauté Vegetables: In a large oven-safe braiser or deep skillet, melt the unsalted butter over medium heat. Once melted and hot, add the diced celery, carrots, and sliced leeks. Sauté these vegetables until they are golden and softened, approximately 6-7 minutes. Season the mixture with Creole Cajun seasoning, kosher salt, fresh ground black pepper, garlic powder, and smoked paprika, stirring well to combine all the flavors evenly.
  4. Add Potatoes and Herbs: Stir in the quartered gold baby potatoes, ensuring they are well incorporated with the seasoned vegetables. Continue cooking until the potatoes are fork-tender, about 7-10 minutes. Then add the minced garlic and fresh thyme, cooking until fragrant, approximately 1-2 minutes.
  5. Incorporate Flour: Sprinkle the all-purpose flour evenly over the vegetable and potato mixture and toss to coat everything thoroughly. Cook for an additional 2 minutes to eliminate the raw flour taste and start thickening the mixture.
  6. Add Broth and Half and Half: Pour in the chicken broth or stock and stir to combine. The liquid will absorb the flour, creating a thickened base. Then, pour in the half and half and bring the mixture to a gentle simmer over medium heat, which should take about 3-4 minutes.
  7. Finish Filling: Add the shredded chicken and frozen peas to the skillet, stirring well to evenly distribute. Let the filling cook together for another 2-3 minutes to meld the flavors and warm through. If the filling seems too thick, add extra broth in ¼ cup increments until your preferred consistency is reached. Remove the skillet from heat after this step.
  8. Prepare Puff Pastry Topping: Cut the thawed puff pastry into approximately 2-inch squares. Arrange these squares evenly across the surface of the filling in the skillet.
  9. Brush with Egg Wash: Mix the large egg with one tablespoon of water to create an egg wash. Using a pastry brush, gently brush the puff pastry squares with the egg wash to promote a golden, glossy finish when baked.
  10. Bake: Transfer the skillet to the preheated oven. Bake the chicken pot pie for 20-25 minutes, or until the puff pastry topping is golden brown and crisp.
  11. Cool and Serve: Remove the skillet from the oven and let the pot pie cool for 10 minutes before serving to allow the filling to set slightly. Serve warm and enjoy your comforting skillet chicken pot pie!

Notes

  • You can use homemade or store-bought Creole Cajun seasoning depending on your preference or availability.
  • Adjust the amount of broth in the filling to achieve your desired consistency—more for a looser filling, less for thicker.
  • Ensure the puff pastry is well thawed before cutting and baking to prevent tearing or uneven puffing.
  • Use an oven-safe skillet or braiser to simplify cooking and baking in one dish.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain puff pastry crispness.

Keywords: chicken pot pie, puff pastry, skillet recipe, comfort food, Cajun seasoning, easy dinner

Find it online: https://zarameals.com/skillet-puff-pastry-chicken-pot-pie-recipe/