Skillet Chicken Pot Pie with Puff Pastry

• 55 min total
• 25 min hands-on
• Serves 4
• 730 kcal
• 41 g protein

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Ingredients

• 1 puff pastry, one 9- to 10-inch sheet, thawed in the fridge
• 3 tbsp butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• ⅓ cup all-purpose flour, plus a little for rolling
• 2 cups chicken broth
• ¾ cup milk, plus 1 tbsp for brushing
• 3 cups cooked chicken (rotisserie), shredded
• 1 cup frozen peas
• salt
• black pepper

Method

1. Heat the oven to 400°F (200°C) with a rack in the middle. Keep the thawed puff pastry in the fridge until you need it. It puffs best cold.
2. Melt the butter in a 10- to 12-inch ovenproof skillet (cast iron is ideal) over medium heat. Add the onion, carrots and celery with ½ tsp salt and cook, stirring now and then, until softened, 7–8 minutes. Stir in the thyme for 30 seconds.
3. Sprinkle the flour over the vegetables and stir constantly for 1 minute. Slowly pour in the broth, stirring as you go so no lumps form, then stir in ¾ cup of the milk. Bring to a simmer and cook, stirring often, until thick enough to coat a spoon, 3–4 minutes.
4. Stir in the chicken and peas and season with salt and pepper. Turn off the heat.
5. Unfold the pastry on a lightly floured counter and roll it just enough to smooth the creases and cover the pan. Lay it over the filling, tucking the edges down inside the pan (or leave the corners hanging over for a rustic look). Cut 4 short slits in the top for steam and brush with the remaining 1 tbsp milk.
6. Set the skillet on a foil-lined baking sheet to catch drips and bake 22–25 minutes, until the pastry is puffed and deep golden and the filling bubbles at the edges (165°F / 74°C in the center). Rest 10 minutes before serving. The filling thickens as it cools slightly.

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