My husband loves chicken pot pie, but I’ve never found a recipe for it I loved…
until now! This recipe is so easy to make, uses fresh vegetables and is so delicious! The puff pastry on top makes the perfect flaky crust.
Skillet Chicken Pot Pie Recipe
Easy chicken pot pie made with fresh vegetables and has a flaky crust on top!
25 minPrep Time 20 minCook Time
45 minTotal Time
2 Tablespoons butter 2-3 celery stalks (diced) 2-3 carrots (diced) 1 onion (diced) 2 red potatoes (diced) 2 teaspoons minced garlic salt and pepper, to taste 1/4 cup flour 2 cups chicken broth 1 (8 ounce) package cream cheese 2 cups cooked and shredded chicken (we used rotisserie) 1/2 cup peas 2 Tablespoons fresh parsley (finely minced) 1 sheet puff pastry (thawed) 1 egg
Preheat oven to 350 degrees F. Melt butter in a large saucepan over medium-high heat. Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper. Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly. Fold in chicken and peas. Pour mixture into a 12-inch oven safe skillet. Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides. Whisk egg in a small bowl and brush over the top of the pot pie. Cook for 18-20 minutes, or until the top is golden brown.
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