Skillet Chicken Pot Pie Recipe - How to Make the Best Chicken Pot Pie

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Heat a 12-inch cast iron skillet over medium heat.

Melt 4 tablespoons of butter in the skillet.

Add 1 large chopped onion, 2 stalks of chopped celery, and 1 cup of chopped carrots to the skillet; season with salt and pepper to taste.

Sauté the vegetables for 3 to 5 minutes until they release their flavors.

Add 4 cloves of minced garlic and cook for about 1 minute until fragrant.

Stir in 2 tablespoons of flour and cook for 1 to 2 minutes to eliminate the raw flour taste.

Pour in 3/4 cup of heavy cream and 1 cup of whole milk; whisk together and let cook for about 3 minutes until the sauce thickens, whisking continuously to avoid lumps.

Add 3 chicken bouillon cubes and 2 tablespoons of fresh thyme (or 1.5 teaspoons dried thyme) to the sauce and mix well.

Stir in 1/2 cup of corn and 1/2 cup of peas.

Add 3 cooked chicken breasts cut into cubes and 1/2 cup of chicken broth from cooking the chicken; mix everything together and let cook for about 3 minutes.

Turn off the heat and set the sauce aside.

Prepare 17 ounces of puff pastry (store-bought); slice into 12 strips for a basket weave design.

Place 6 strips of puff pastry over the sauce, then weave the remaining strips over and under to create a basket weave pattern.

Tuck the extra dough under to make it look presentable.

Brush the top with an egg wash (mixture of egg white and milk).

Preheat the oven to 400°F (204°C).

Bake for 30 to 35 minutes until golden brown and bubbly.

Let the chicken pot pie sit for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens