Skillet Chicken Pot Pie

The beauty of this recipe lies in its simplicity and versatility. You can switch up the vegetables according to what’s in season or what you have in your fridge. Whether it’s a family dinner, a casual gathering with friends, or just a quiet evening at home, this skillet chicken pot pie is sure to be a crowd-pleaser.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Directions:

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and cook until browned. Remove from skillet.
2. In the same skillet, add onion, carrots, and celery. Cook until softened. Add garlic and cook for another minute.
3. Sprinkle flour over the vegetables and stir to coat. Gradually add chicken broth, stirring constantly.
4. Bring to a simmer. Add heavy cream, peas, thyme, and cooked chicken. Cook until the mixture thickens.
5. Preheat the oven to 400°F (200°C).
6. Lay the puff pastry over the skillet. Brush with beaten egg.
7. Bake for 20-25 minutes, until the pastry is golden and puffed.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Kcal: 450 kcal | Servings: 4