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Skillet Chicken Pot Pie with Puff Pastry
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Skillet Chicken Pot Pie with Puff Pastry

30 minServes 4Nutri-Score C€€
from @munchiesbymallory5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into bite-sized cubes)Meat500 g
  • puff pastry (thawed, rolled to fit the skillet)Bakery320 g
  • butter (for sautéing)Dairy30 g
  • onion (diced)Produce1 piece
  • carrots (peeled and diced)Produce2 pieces
  • celery stalks (diced)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • frozen peas (frozen)Produce150 g
  • all-purpose flour (for the roux)Pantry30 g
  • chicken stockPantry350 ml
  • heavy creamDairy120 ml
  • dried thymeSpices2 g
  • saltSpices4 g
  • black pepper (freshly ground)Spices2 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

548kcal

Carbs
33 g
Proteins
31 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Oven
  • Pastry brush

step by step

Method

  1. Sauté the vegetables and chicken

    • Melt the butter in an oven-safe skillet over medium heat.
    • Add the onion, carrots and celery and cook until softened.
    • Add the garlic and the chicken and cook until the chicken is golden on the outside.
    Step 1

  2. Build the creamy filling

    • Sprinkle the flour over the skillet and stir to coat.
    • Pour in the chicken stock and the cream, stirring until the sauce thickens.
    • Season with the thyme, salt and pepper, then stir in the peas.
    Step 2

  3. Top with puff pastry

    • Lay the puff pastry over the skillet and tuck the edges in.
    • Brush the surface with the beaten egg and cut a few small vents.
    Step 3

  4. Bake until golden

    • Bake at 200 °C until the pastry is puffed and deeply golden.
    • Let it rest a few minutes before serving.
    Step 4
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