Skillet Chicken Pot Pie
Indulge in the comforting warmth of skillet chicken pot pie, where a golden, flaky crust envelops tender chicken and vibrant vegetables. This easy-to-make dish not only fills your home with a savory aroma but also brings smiles around the dinner table. Perfect for family gatherings or cozy evenings, this recipe allows for customization based on your favorite ingredients, making it a versatile addition to your weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 medium sweet onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 sheet puff pastry
- 3 tbsp unsalted butter
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the chicken and vegetables into uniform pieces.
- In a large skillet over medium heat, melt butter and sauté onions and garlic until translucent.
- Add diced carrots and soften for about five minutes before mixing in chicken pieces. Cook until no longer pink.
- Stir in chicken broth and heavy cream; season with thyme, salt, and pepper. Simmer until thickened (about 10 minutes).
- Preheat the oven to 400°F (200°C). Lay puff pastry over the filling, cutting slits for steam to escape.
- Bake for 25–30 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: For added convenience, use pre-cooked rotisserie chicken. Customize with seasonal vegetables or swap the protein for turkey or chickpeas for a vegetarian option. Let the filling cool slightly before adding the crust to avoid sogginess.