Easy Skillet Chicken Pot Pie
This Easy Skillet Chicken Pot Pie is the perfect comfort food for a weeknight family meal made from simple ingredients in just over 30 minutes!
Servings 8 servings
Calories 361kcal
Ingredients
- 2 tablespoons butter
- 1 large onion, diced
- 2 cloves garlic, finely minced
- 1 teaspoon thyme
- 1/2 teaspoon basil
- 1 teaspoon rosemary
- 1/2 teaspoon paprika
- a pinch salt and pepper
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken stock
- 3 cups cooked chicken pieces
- 400 grams frozen mixed vegetables (about 14 oz)
- 1 large sheet frozen puff pastry, thawed and rolled out
- 1 egg
- 1 tablespoon water
- fresh parsley or other herbs for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Heat a large oven-proof skillet (cast iron is best) over medium-high heat and add the butter.
- Add the onion and garlic and saute them in the butter just until softened.
- Add the thyme, basil, rosemary, paprika, and salt and pepper.
- Add the flour and stir well until the flour has coated the onion mixture.
- Add the white wine and scrape the bottom of the pan, allowing the wine to cook off for about 4-5 minutes.
- Add the chicken stock, the cooked chicken pieces, and the frozen mixed vegetables and stir well until a sauce forms.
- Add the puff pastry to the top of the filling and tuck the edges of the puff pastry around the edge of the inside of the pan.
- Slice a few small vent holes in the top and brush the egg wash (one beaten egg mixed with 1 tablespoon of water) over the top of the puff pastry topping.
- Bake at 400 degrees Fahrenheit for about 25-30 minutes or until the topping is an even golden brown.
- Let rest for about 5-7 minutes before enjoying.
Video
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 26g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 217mg | Potassium: 322mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2751IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg