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Cast Iron Skillet Chicken Pot Pie With Puff Pastry

Cast Iron Skillet Chicken Pot Pie With Puff Pastry

Nothing beats a warm and comforting chicken pot pie on a chilly evening. It's the perfect dish to share with family and friends or to make ahead for a quick and easy meal during the week. And with this recipe for cast iron skillet chicken pot pie with puff pastry, it's easier than ever to make a delicious pot pie right at home.

Ingredients

Ingredients For Cast Iron Skillet Chicken Pot Pie With Puff Pastry

To make this cast iron skillet chicken pot pie with puff pastry, you'll need the following ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1/2 cup frozen peas
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

Instructions For Cast Iron Skillet Chicken Pot Pie With Puff Pastry

Now that you have gathered all your ingredients, follow these simple steps to make your cast iron skillet chicken pot pie with puff pastry:

  1. Preheat your oven to 400°F.
  2. In a large cast iron skillet, heat the olive oil over medium-high heat.
  3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  4. Remove the chicken from the skillet and set aside.
  5. Add the onion and garlic to the skillet and cook until softened, about 2-3 minutes.
  6. Add the carrots and celery to the skillet and cook for another 5-7 minutes, until softened.
  7. Add the frozen peas to the skillet and cook for 2-3 minutes more.
  8. Sprinkle the flour over the vegetables and stir to combine.
  9. Gradually pour in the chicken broth and heavy cream, stirring constantly, until the mixture thickens.
  10. Stir in the dried thyme, salt, and black pepper.
  11. Add the cooked chicken back to the skillet and stir to combine with the vegetable mixture.
  12. Unfold the puff pastry and place it over the top of the skillet, tucking the edges in around the sides.
  13. Brush the beaten egg over the top of the puff pastry.
  14. Use a sharp knife to cut a few slits in the top of the puff pastry to allow steam to escape.
  15. Bake the pot pie in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
  16. Remove the pot pie from the oven and let it cool for a few minutes before serving.

Tips and Variations

Tips For Cast Iron Skillet Chicken Pot Pie With Puff Pastry

Here are some tips and variations to help you make the perfect cast iron skillet chicken pot pie with puff pastry:

  • Feel free to use any vegetables you like in your pot pie, such as potatoes, corn, or green beans.
  • If you don't have a cast iron skillet, you can use a regular baking dish instead.
  • For a vegetarian version of this recipe, simply omit the chicken and use vegetable broth instead of chicken broth.
  • If you want a more savory pot pie, try adding some chopped herbs like rosemary or sage to the filling.
  • This recipe is perfect for using up leftover cooked chicken or turkey, so feel free to substitute it in for the raw chicken if you have some on hand.

Conclusion

With its creamy filling, flaky puff pastry, and tender chunks of chicken, this cast iron skillet chicken pot pie with puff pastry is sure to become a new family favorite. And with its easy-to-follow instructions and customizable ingredients, you can make it your own and enjoy it any night of the week. Give it a try and see for yourself!

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