Skillet Chicken Pot Pie with Puff Pastry

(8)

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 3-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.

Active Time:
20 mins
Total Time:
1 hrs 10 mins
Yield:
6 serves
Skillet Pot Pie with Chicken and Spring Vegetables
Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer

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

  2. 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. 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.

  3. 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