Skillet Chicken Pot Pie
Skillet Chicken Pot Pie is so easy! This quick dinner is for busy weeknights. A great way to use leftover chicken and a shortcut to classic chicken pot pie with no pie crust.
Ingredients
- 1/2 cup unsalted butter
- 1 cup chopped onion
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1 teaspoon kosher salt, (if using table salt just use 1/2 teaspoon)
- 1/2 teaspoon celery seed
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 3 cups diced rotisserie chicken, (or any leftover chicken)
- 2 cups frozen carrots and peas
- 1 sheet frozen puff pastry, thawed, (from a 17.3 ounce package of 2)
- 1 egg
Instructions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a 12 inch ovenproof skillet, melt butter and cook onions and celery in butter until over medium heat until soft and translucent. Add the garlic and cook for 30 seconds. Stir in flour and cook for a minute.
- Slowly stir in chicken broth and milk. Add the salt, celery seed, poultry seasoning, and pepper. Simmer over medium-low heat until thick. Remove from heat and stir in chicken, carrots and peas.
- Roll out pastry puff just a little thinner. Cut into a 4x4 square (16 pieces). Layer pieces on top of the chicken filling in any pattern you like. Whisk egg with a tablespoon of water and brush puff pastry with it.
- Bake in the preheated oven for 25 to 30 minutes on a baking sheet, or until pastry puff is golden brown and filling is bubbly. Cool for 10 minutes before serving.