Food and Recipes Meat Chicken Skillet Chicken Pot Pie With Puff Pastry 5.0 (9) 9 Reviews Give the classic family dinner an elegant upgrade. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on April 11, 2023 Print Rate It Share Share Tweet Pin Email 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. 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 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. 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. 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. Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman 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. 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. Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman 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. Rate it Print