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One Skillet Chicken Pot Pie is a comforting family favorite classic made easy by using only one skillet and topping with a delicious flaky puff pastry.
Hey friends! It’s Melanie here again from Garnish & Glaze bringing you a delicious classic but made easy. One Skillet Chicken Pot Pie can get a little complicated so I simplified it by making it all in one skillet and using puff pastry dough. I mean, who doesn’t want less dishes to clean? Plus, Puff Pastry! It’s not only easier than making your own pie crust, but it’s puffy flakiness is just beyond comparison.
What exactly is “comfort food”? To me, it means that it’s something warm, creamy, maybe cheesy, and has some sort of flaky or crispy bread. So something like Chicken and Wild Rice Casserole or this One Skillet Chicken Pot Pie. It’s warm and cozy, has a creamy filling, and is topped with a flaky bread topping.
Now, just because this is a comfort food doesn’t mean that it’s all bad for you. I mean, we’re using lean meat, lots of veggies, and nixing a bottom layer of crust. Yes there’s quite a bit of butter involved but… life is better with a little butter. Am I right? And you’re not eating this everyday, even though you’ll want to.
The best part about this One Skillet Chicken Pot Pie, besides it’s deliciousness, is that you only dirty one pan. All the ingredients are cooked in the skillet and then you just add the puff pastry and stick the skillet in the oven. If you don’t have have a pan that can go in the oven you can just transfer the filling to a pie dish before adding the puff pastry.
And, since it’s turkey season you can even substitute the chicken in this for leftover turkey. Perfect for when you’re on the 3rd day of leftovers and need a new way to still enjoy your turkey.
This One Skillet Chicken Pot Pie is definitely going to be a family favorite that you add to your monthly recipe rotation. Enjoy!
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One Skillet Chicken Pot Pie
Ingredients
- 2 cups cooked shredded chicken
- ½ cup unsalted butter
- 1 cup finely chopped onion
- 1 finely chopped celery rib
- 1 ½ cups diced carrots
- 2 cloves minced garlic
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon black pepper
- 1 ¾ cup chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 sheet puff pastry dough
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 350 degrees Fahrenheit. Melt ½ cup unsalted butter in an ovenproof skillet over medium-high heat and add the 1 cup finely chopped onion and 1 finely chopped celery rib.
- Cook for 3-5 minutes or until onions are translucent. Add the 1 ½ cups diced carrots and 2 cloves minced garlic and cook for 2-3 minutes or until the carrots are tender.
- Stir in the ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon poultry seasoning, and ½ teaspoon black pepper. It should make a thick paste.
- Slowly whisk in the 1 ¾ cup chicken broth and 1 cup whole milk and bring it to a simmer. Simmer for 2-3 minutes or until thickened. Mix in the 2 cups cooked shredded chicken and 1 cup frozen peas and flatten the filling to create an even surface.
- Slice the 1 sheet puff pastry dough dough into 12 even strips. Lay strips on top, weaving them together. Whisk 1 egg and 1 tablespoon water together and brush on top of puff pastry.
- Bake the pie for 25 minutes or until golden brown. Let sit for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delioussssss !!!
My cooking sucks. I admit. Mother to two grown children now(26 & 29). I always made it a point to feed family from scratch, not out of a box. My recipes were thru paper cookbooks. I have Never had an imagination for cooking. My son wanted Chicken Pot Pie and gave me your site address. I love you ❤️💕😘! oh my gosh, I actually like my cooking now!!!! YOU Are my go-to! My cookbooks are now nothing more than just memories of the grandma’s, aunts, friends that gave them to me and their special written message inside.
This makes me so happy to hear!!
Fantastic!
Do you have a fix for your slow cooker chicken pot pie to make in the oven?
I haven’t tried it in the slow cooker yet. Let me know how it turns out for you!