Skillet Chicken Pot Pie With Puff Pastry

(9)

Give the classic family dinner an elegant upgrade.

Active Time:
20 mins
Total Time:
1 hrs 10 mins
Servings:
6

Treat the family to a classic dish reinvented in a skillet. A pretty patchwork pastry top gives this chicken pot pie a new look.

To make the pastry squares, roll out one puff pastry sheet into a 12-inch square, then using a paring knife or kitchen shears to cut it into 16 three-inch squares.

To save prep time, shred the chicken and chop the carrots and leek up to two days ahead. Cover and store in the refrigerator.

Southern Living Skillet Chicken Pot Pie with Puff Pastry in the dish with a serving out beside it

Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

Ingredients

  • 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 teaspoons finely chopped fresh thyme

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1 large egg

  • 1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed

Directions

  1. Make pot pie filling:

    Preheat oven to 400°F with rack in lower third of oven. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leek and carrots. Cook, stirring often, until softened, about 6 minutes.

    Southern Living Skillet Chicken Pot Pie with Puff Pastry cooking the vegetables

    Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

    Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in broth; let mixture come to a simmer. Simmer, stirring constantly, until mixture thickens, 1 to 2 minutes.

    Southern Living Skillet Chicken Pot Pie with Puff Pastry simmering with the broth

    Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

    Stir in shredded chicken, peas, cream, thyme, salt, and pepper. Remove from heat; let cool 10 minutes.

    Southern Living Skillet Chicken Pot Pie with Puff Pastry adding the chicken and peas

    Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

  2. Arrange puff pastry topping:

    Whisk together egg and 1 tablespoon water in a small bowl. Roll pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3-inch) squares.

    Southern Living Skillet Chicken Pot Pie rolling out the puff pastry

    Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

    Arrange squares on top of chicken mixture in skillet, brushing each square with egg mixture and slightly overlapping squares to cover surface of chicken mixture. Place skillet on a rimmed baking sheet.

    Southern Living Skillet Chicken Pot Pie with Puff Pastry arranging pastry on skillet

    Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

    Southern Living Skillet Chicken Pot Pie with puff pastry pastry on top of skillet

    Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman

  3. Bake pot pie:

    Transfer baking sheet with skillet to preheated oven. Bake until top is browned and filling is bubbly, about 30 minutes. Let stand 10 minutes, and serve.

Related Articles