Skillet Chicken Pot Pie Recipe
Skillet chicken pot pie is one of the best recipes I have had! It is delightfully creamy, made with fresh vegetables, and a perfect flaky crust to top it off.
Prep Time25 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Keyword: Best Chicken Dinner, Easy Chicken Pot Pie Recipe, Easy dinner recipe, Family dinner recipe, Skillet Recipe
Servings: 8
Calories: 406kcal
- 2 Tablespoons butter
- 3 celery stalks diced
- 3 carrots diced
- 1 onion diced
- 2 red potatoes diced
- 2 teaspoons garlic minced
- salt and pepper to taste
- ¼ cup flour
- 2 cups chicken broth
- 8 ounces cream cheese
- 2 cup chicken cooked and shredded
- ½ cup peas
- 2 Tablespoons fresh parsley finely minced
- 1 sheet frozen pastry puff sheet thawed
- 1 egg
Preheat oven to 350 degrees F.
Melt butter in a large saucepan over medium-high heat.
Add carrots, celery, 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.
- You can use pie crust in place of the puff pastry, however, it does give a bit of a different texture and you will have to cook the dish an extra 10-15 minutes longer to make sure the dough is cooked through all the way.
Calories: 406kcal | Carbohydrates: 32g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 453mg | Potassium: 501mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4499IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 2mg