Skillet Chicken Pot Pie
Chicken, vegetables, and homemade gravy poured in a casserole dish and topped with a buttery and flaky puff pastry top.
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Ingredients
- 1 lb cooked chicken cut into 1 inch chunks
- 2 Tablespoons olive oil
- 1 c. celery chopped
- 1/2 c. onions chopped
- 2 c. frozen mixed vegetables
- 1 teaspoon rosemary
- 1 teaspoon garlic
- 1 teaspoon black pepper
- 2 c. chicken broth
- 1 c. heavy cream
- 1/4 c. water
- 2 Tablespoons flour
- 1 sheet puff pastry
- 1 Tablespoon butter melted
Instructions
- Preheat the oven to 350 degrees.
- Add the olive oil to a skillet over medium heat. Add in the celery and onions and cook for 5 minutes.
- Add the frozen vegetables, rosemary, garlic, and black pepper to the pan and cook for 5 minutes.
- Add the broth and the cream and simmer for 10 minutes.
- Ina small bowl whisk together the water and flour until smooth.
- Slowly pour the flour mixture into the pot with the vegetables and mix well.
- Add the chicken and cook for 3-4 minutes.
- Pour the chicken pot pie mixture into an 8 x 8 casserole dish and cover with the puff pastry. Brush with butter.
- Bake for 30 minutes.
- Turn on the broiler and broil until the puff pastry is golden brown.
- Remove from oven and serve immediately.
Notes
Recipe adapted fromA Kitchen Hoor's Adventures