Rating: 5 stars
2 Ratings
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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.

Pam Lolley

Gallery

Credit: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer

Recipe Summary

active:
20 mins
total:
1 hr 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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