One Skillet Chicken Pot Pie

One Skillet Chicken Pot Pie

This creamy Chicken Pot Pie is the ultimate comfort food, loaded with tender chicken, carrots, celery, onions, and peas in a rich, savory herb seasoned sauce. Instead of a traditional pie crust, buttery puff pastry is layered across the top and baked until beautifully golden, crisp, and flaky. Serve it with creamy mashed potatoes for a warm and satisfying meal the whole family can enjoy.

AmericanChicken Pot Pie

One Skillet Chicken Pot Pie

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Servings

Family of 6

Prep Time

30 minutes

Cook Time

45 minutes

Author:

Sherry Hour

Ingredients

    For the Chicken

    • Salt and black pepper, for seasoning
    • 1 teaspoon turmeric, if cooking the chicken
    • 1 bay leaf, if cooking the chicken

    For the Filling

    • 3 to 4 tablespoons butter
    • 1 onion, diced
    • 4 celery ribs, diced
    • 4 carrots, diced
    • 3 to 4 garlic cloves, minced
    • 2 teaspoons salt, divided
    • 2 teaspoons black pepper, divided
    • 2 teaspoons dried thyme, divided
    • 1 teaspoon dried rosemary, divided
    • 1 teaspoon smoked paprika, divided
    • 2 bay leaves
    • ¼ cup flour
    • 2 cups chicken broth
    • 1 cup whole milk
    • 2 cups frozen peas

    For the Puff Pastry

    • 2 sheets puff pastry, cut into squares
    • 1 egg, whisked
    • 1 tablespoon water
    • Dried thyme, for sprinkling

    For the Garnish

    • Fresh parsley, chopped

    Directions

    1. Prepare the chicken. If using raw chicken, season the chicken with salt and black pepper and place it in a large pot. Cover with water and add 1 teaspoon turmeric and 1 bay leaf. Bring to a boil, then cook for an additional 15 to 20 minutes, or until the chicken is fully cooked. Remove the chicken, let it cool slightly, then cut into bite sized pieces. Strain and reserve 2 cups of the cooking liquid to use as chicken broth. If using rotisserie chicken, simply chop the cooked chicken and set aside.
    2. Cook the vegetables. Preheat the oven to 400°F. Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Sauté until the onion is translucent and the vegetables begin to soften.
    3. Add the garlic and seasonings. Stir in the garlic, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon thyme, ½ teaspoon rosemary, ½ teaspoon smoked paprika, and 2 bay leaves. Cook for about 1 minute, or until the garlic is fragrant.
    4. Add the flour. Sprinkle the flour over the vegetables and stir thoroughly until no dry flour remains. Cook for 1 to 2 minutes to remove the raw flour taste.
    5. Make the creamy sauce. Gradually pour in the chicken broth while stirring continuously until smooth. Slowly add the milk, continuing to stir to prevent lumps.
    6. Thicken the filling. Add the remaining salt, black pepper, thyme, rosemary, and smoked paprika. Continue cooking and stirring until the sauce thickens enough to coat the back of a wooden spoon. Taste and adjust the seasoning as needed.
    7. Add the chicken and peas. Remove and discard the bay leaves. Stir in the cooked chicken and frozen peas until everything is evenly coated in the creamy sauce.
    8. Add the puff pastry. Cut the puff pastry into squares and arrange them over the filling in a slightly overlapping pattern.
    9. Add the egg wash. Whisk the egg with 1 tablespoon water. Brush the mixture evenly over the puff pastry and lightly sprinkle with dried thyme.
    10. Bake. Bake uncovered at 400°F for 25 to 30 minutes, or until the puff pastry is deeply golden and crisp and the filling is bubbling around the edges.
    11. Rest and serve. Garnish with freshly chopped parsley and allow the pot pie to rest for at least 5 minutes before serving. Pair with creamy mashed potatoes and enjoy!

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