Skillet Chicken Pot Pie (Printable Version)
# What You'll Need:
01 -
1 tablespoon olive oil
02 -
1 medium onion, chopped
03 -
2 stalks celery, chopped
04 -
1 pound chicken breasts, skinless, boneless, and chopped
05 -
½ teaspoon salt, or to taste
06 -
¼ teaspoon pepper, or to taste
07 -
¼ teaspoon red pepper flakes
08 -
1 teaspoon fresh thyme
09 -
2 cups frozen peas and carrots
10 -
2 medium potatoes, peeled and diced
11 -
10½ ounces cream of mushroom soup (1 can)
12 -
½ cup low-sodium chicken broth, add more if needed
13 -
1 tablespoon fresh parsley, chopped
14 -
1 sheet puff pastry
15 -
1 large egg for egg wash
# Step-by-Step Directions:
01 -
Preheat your oven to 350°F.
02 -
In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook for about 3 minutes until the onion is soft and translucent.
03 -
Add the chicken to the skillet and stir. Season with salt, pepper, red pepper flakes, and thyme, then stir. Cook for another 5 minutes until the chicken is no longer pink.
04 -
Add the frozen peas and carrots. Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
05 -
Cover the skillet with the puff pastry sheet and tuck in the edges. Brush with egg wash, then cut a couple of slits in the center of the pie.
06 -
Bake for 45 minutes or until the crust is golden brown.
07 -
Slice and serve warm.
# Helpful Notes:
01 -
Uniformly chop the vegetables for even cooking, and ensure the potatoes are diced into small pieces.
02 -
For a creamier filling, consider adding a second can of cream of mushroom soup.
03 -
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.