Skillet Puff Pastry Chicken Pot Pie

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This Skillet Puff Pastry Chicken Pot Pie is a new family favorite. It can be made in your cast iron skillet or other large deep oven proof skillet. It comes together real fast and is topped with puff pastry making it even more convenient and quick. This is a busy time of year and I am sure that you could use another easy one skillet recipe that comes together easily.
from smalltownwoman.com

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Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 1/4 lbs chicken breast tenderloins
  • 1 small onion chopped
  • 2 large carrots cut in thin rounds
  • 1 large russet potato cut in small cubes
  • 2 cloves garlic minced
  • 1/3 cup flour
  • 3/4 teaspoon poultry seasoning
  • 2 1/4 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1 cup frozen baby peas
  • Salt & pepper to taste.
  • 1 sheet puff pastry (thawed; follow directions carefully on box to thaw)
  • 1 egg white

Preparation

Step 1

Preheat oven to 400 degrees.
In cast iron skillet or large deep round skillet over medium low heat add one tablespoon of butter and one tablespoon of olive oil. Sprinkle chicken lightly with poultry seasoning; just a couple of pinches. Brown chicken on both sides. Set aside.
Melt remaining butter in skillet. Add onions, carrots and potatoes. Cook for approximately 8-10 minutes or until onions and potatoes are just starting to brown on the edges, Add garlic and cook for additional minute. Turn heat to low and sprinkle flour and remaining poultry seasoning over vegetables; continue cooking for 90 seconds stirring continuously. Add chicken broth and stir; cooking for 1-2 minutes. Add cream and baby peas stirring gently to combine. Slice cooked chicken into bite size pieces and return to skillet. Salt & pepper to taste.
If necessary roll out the puff pastry sheet to cover the skillet. Roll out on flour covered surface. Cover skillet and tuck in any overhanging puff pastry. Cut slits in top crust to help with venting. Beat egg white in small bowl. Lightly brush over the top of the puff pastry using pastry brush. You will not need all of the egg white.
Bake 45-50 minutes or until golden brown. Place piece of aluminum foil in rack under skillet for drips.

Notes

This recipe is best served right away. It does not do well being prepared ahead of time.

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