Skillet Chicken Pot Pie (30 minutes)
With a few shortcuts that don't compromise taste, this rich, scrumptious chicken pot pie with puff pastry can be made in 30 minutes. The ultimate comfort food.
Servings (change as needed): 4 generous servings
Ingredients
- 1 sheet of frozen puff pastry dough, thawed (about 8-9 ounces or 245g)
- 1 egg mixed with 1 tablespoon water (for egg wash)
Filling
- 4 tablespoon butter or oil (I use half butter, half oil)
- 1 medium onion
- 2 medium celery stalks
- 2 medium carrots
- 2 cups additional veggies of your choice Note 1 (or more carrots and celery)
- 1/4 cup all purpose flour
- 2 1/2 cup chicken stock, chicken broth or vegetable broth Note 2
- 2 handfuls fresh baby spinach, roughly chopped
- 2 cups cooked chicken breasts or thighs, cut into 1 inch pieces (use leftover or rotisserie chicken from store)
Seasonings
- 1 teaspoon dried thyme
- 1 1/2 teaspoon poultry seasoning or more to taste
- 1/2 teaspoon garlic powder
- salt and black pepper to taste depends on saltiness of broth. Start with 1/2 tsp salt and 1/4 tsp black pepper.
Instructions
- HEAT OVEN to 400F/204C
- MAKE CRUST: Unfold sheet of puff pastry dough. Dough will be 1/8 inch (3 mm) thick. Cut into 6 or 8 pieces with knife or pizza cutter. Transfer to sheet pan lined with parchment paper. Brush with egg wash (you will only use a bit of it). Make a few small slits in each rectangle with a sharp knife to allow steam to escape. Bake for 12-15 minutes or until deep golden brown. Remove from oven and set aside.
- PREPARE VEGETABLES: While crust is baking, cut vegetables into smaller chunks (about 2 inches). Place half in food processor. Pulse a few times to chop into 1/4-1/2 inch pieces. Don't worry if they are all not perfectly even, but they should be close to the same size for even cooking. Chop up any with a knife that have remained large. Repeat with remaining half. Alternatively, dice vegetables with a knife.
- SAUTE VEGETABLES: Melt butter (or heat oil) in large pot or large skillet on medium-high heat. Add onions and veggies to skillet. Sauté for 6-8 minutes.
- MAKE SAUCE AND FINISH FILLING: Add flour to vegetable mixture. Stir well. Cook for 3 minutes, stirring. Add broth and all seasonings, stirring rapidly, until you get a smooth creamy sauce. Cook 10 minutes until vegetables are tender and sauce is thickened, stirring occasionally. Stir in cream if using. Stir in spinach and chicken. Cook 1-2 minutes. Taste and adjust seasonings.
- TWO OPTIONS FOR SERVING: °Scoop filling onto plates and top with 1-2 pieces of puff pastry crust. Or, °Split each crust horizontally with a sharp knife into two thinner pieces. Place bottom half on plate. Add some filling. Place the top half on top of filling.
Notes
- Vegetables
- You can add a total of 6 cups chopped veggies (not including the spinach).
- If using 2 carrots, 2 celery ribs and and onion, you can add another 2 cups extra veggies without changing the sauce amount. Some options are: a potato, mushrooms, butternut squash, cauliflower, baby kale, corn and/or frozen peas (no need to defrost).
- Broth enrichment: You can substitute 1/4 cup of the broth with half and half cream (or heavy cream) to increase the richness of the filling.
- Make Ahead
- You can make both the filling and the crust a couple of days ahead. Store the filling in an airtight container in the fridge. Store the crusts separately at room temperature on the counter - they will stay crisp in or out of a sealed bag.
- Warm the filling on the stove on medium or in the microwave for a couple of minutes. Add extra broth of water to thin the sauce. Stir.
Calories: 693kcal | Carbohydrates: 53g | Protein: 33g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 1101mg | Potassium: 680mg | Fiber: 6g | Sugar: 3g | Vitamin A: 10212IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 5mg