Easy and Delicious Skillet Chicken Pot Pie With Rhoda Boone | Made In Cookware

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

puff pastry

🥗Healthier: whole wheat pastry dough

💰Cheaper: biscuits

Whole wheat adds fiber, while biscuits are often more affordable.

Cut 2 medium carrots into half-inch cubes.

Cut 2 stalks of celery into half-inch pieces.

Smash and chop 2 cloves of garlic.

Chop 1 onion.

Preheat the oven to 400°F (200°C).

In a large enameled cast iron skillet, melt 4 tablespoons of butter over medium heat to start the roux.

Add the chopped onion, garlic, carrots, and celery to the skillet and sauté until the onions are translucent and the vegetables are softened, about 5-7 minutes.

Sprinkle in 1/3 cup of flour and whisk continuously for about 3 minutes until the roux is a light blonde color.

Slowly add 2 cups of chicken broth while whisking to avoid lumps.

Add 1/2 cup of heavy cream and stir to combine.

Season the mixture with salt, black pepper, 1 teaspoon of sweet paprika, 1 teaspoon of thyme, and 1/4 teaspoon of nutmeg.

Increase the heat to medium and bring the mixture to a low boil, stirring until thickened.

Add 1 russet potato cut into half-inch cubes and 1 pound of chicken thighs cut into one-inch pieces to the skillet, mixing well.

Let the filling cool for about 10 minutes.

Roll out a sheet of all-butter puff pastry to about a 14-inch square.

Place the rolled puff pastry over the filling in the skillet, tucking the edges in.

Cut slits in the pastry for steam to escape.

Bake in the preheated oven for 25-30 minutes until the pastry is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens