Skillet Chicken Pot Pie With Puff Pastry Recipe
This Skillet Chicken Pot Pie with Puff Pastry transforms the classic family dinner into an elegant and comforting dish. Featuring a creamy chicken filling with leeks, carrots, peas, and fresh thyme, all topped with golden puff pastry squares baked to crispy perfection in a single skillet, this recipe is both visually appealing and full of rich, savory flavors.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 1/2 cup butter
- 2 cups thinly sliced leek (from 1 large leek)
- 1 cup chopped carrots (from 3 medium carrots)
- 1/2 cup all-purpose flour, plus more for work surface
- 2 cups lower-sodium chicken broth
- 4 cups shredded rotisserie chicken
- 1 cup frozen petite sweet peas, thawed
- 1/4 cup heavy cream
- 2 tsp. finely chopped fresh thyme
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
Topping
- 1 large egg
- 1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
Instructions
- Make pot pie filling: Preheat the oven to 400°F (205°C) and position a rack in the lower third of the oven. In a deep 10-inch ovenproof skillet, melt the butter over medium-high heat. Add the sliced leek and chopped carrots, cooking while stirring often until the vegetables are softened, about 6 minutes.
- Thicken the filling: Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually stir in the chicken broth and bring the mixture to a simmer. Continue simmering with constant stirring until the mixture thickens, approximately 1 to 2 minutes.
- Add remaining filling ingredients: Stir in the shredded rotisserie chicken, thawed peas, heavy cream, fresh thyme, kosher salt, and black pepper. Remove the skillet from the heat and allow the filling to cool for 10 minutes to prevent puff pastry from getting soggy.
- Prepare puff pastry topping: On a lightly floured surface, roll out the thawed puff pastry sheet into a 12-inch square. Whisk together the egg and 1 tablespoon of water in a small bowl to create an egg wash. Cut the pastry into sixteen 3-inch squares.
- Assemble the pot pie: Arrange the puff pastry squares over the chicken filling in the skillet, slightly overlapping each piece to fully cover the surface. Brush each puff pastry square generously with the egg wash to achieve a brilliant golden finish during baking. Place the skillet on a rimmed baking sheet to catch any drips.
- Bake to finish: Transfer the baking sheet with the skillet to the preheated oven. Bake until the puff pastry is browned and the filling is bubbly, about 30 minutes. After baking, let the pot pie stand for 10 minutes to set before serving.
Notes
- Using a rimmed baking sheet under the skillet helps catch spills and keeps your oven clean.
- Allowing the filling to cool before adding the puff pastry prevents the pastry from becoming soggy.
- If you prefer, you can substitute fresh peas for frozen ones when in season.
- Make sure to thaw the puff pastry completely before rolling to avoid tearing.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
