Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 tbsp butter; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1/3 cup flour; 2 cups chicken broth; 3/4 cup milk; 3 cups cooked shredded chicken; 1 cup frozen peas; 1 tsp dried thyme; salt and pepper; 1 sheet frozen puff pastry, thawed; 1 egg, beaten

The creamy filling cooks right in a cast-iron skillet, and a sheet of store-bought puff pastry goes on top. No pie dish, no rolling.

Why it's here: A skillet chicken pot pie made Allrecipes' most-saved list the week of Oct 6.

Prep20 min

Cook30 min

Total50 min

Serves6

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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Meat shredding clawsFor pulling pork and chicken

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Steps

Heat the oven to 400°F.

Melt the butter in a 12-inch oven-safe skillet over medium. Cook the onion, carrots and celery 8 minutes.

Stir in the flour for 1 minute, then slowly add the broth and milk. Simmer until thick, 3 to 4 minutes.

Stir in the chicken, peas and thyme. Season well with salt and pepper.

Lay the pastry over the filling, tuck in the edges and cut a few slits. Brush with egg.

Bake 22 to 25 minutes, until the pastry is puffed and deep golden. Rest 10 minutes before serving.

TipThe skillet handle will be very hot. Keep an oven mitt on it.