Skillet Chicken Pot Pie

Written by Imad
Print Friendly, PDF & Email


2 Tablespoons butter

3 celery stalks diced

3 carrots diced

1 onion diced

2 red potatoes diced

2 teaspoons garlic minced

salt and pepper to taste

¼ cup flour

2 cups chicken broth

8 ounces cream cheese

2 cup chicken cooked and shredded

½ cup peas

2 Tablespoons fresh parsley finely minced

1 sheet frozen pastry puff sheet thawed

1 egg

How To Make Skillet Chicken Pot Pie Casserole

Preheat oven to 350 degrees F.

Melt butter in a large saucepan over medium-high heat.

Add carrots, celery, onion, and potatoes. Saute for 8-10 minutes , or until vegetables begin to soften.

Add garlic and season with salt and pepper.

Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.

Fold in chicken and peas.

Pour mixture into a 12-inch oven safe skillet.

Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.

Whisk egg in a small bowl and brush over the top of the pot pie.

Cook for 18-20 minutes, or until the top is golden brown.

Cook Notes

You can use pie crust in place of the puff pastry, however, it does give a bit of a different texture and you will have to cook the dish an extra 10-15 minutes longer to make sure the dough is cooked through all the way.

About the author