Easy Chicken Pot Pies
This super easy chicken pot pie uses cooked chicken and puff pastry and cooks in individual cast iron skillets for a simple and tasty dinner for two!
Servings: 2
Calories: 915kcal
Equipment
- 2 6" cast iron skillets
Ingredients
Chicken Pot Pie Filling
- 2 tbsp unsalted butter
- 1/3 cup diced yellow onion
- 1/3 cup peeled and diced carrot
- 1/3 cup diced celery
- 1 tbsp minced thyme
- 3 tbsp all purpose flour
- 1 cup chicken stock
- 1/3 cup whole milk
- 1 1/2 cups cooked and shredded chicken
- 1/2 cup frozen peas
- salt and pepper to taste
pastry topping
- 2 thawed puff pastry squares 6 inches each
- 1 egg plus 1 tablespoon of water beaten together
Instructions
Filling:
- Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
- Reduce heat to medium and stir in flour and cook for 2 minutes.
- Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
- Fold in chicken and peas. Adjust seasonings as needed.
Assembly
- Place each skillet onto a baking sheet. Scoop chicken mixture into individual skillets
- Top each skillet with a square of puff pastry.
- Brush each square of puff pastry with egg wash.
- Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly and serve.
Notes
Tips and Tricks
-
- To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
-
- Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
-
- Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
-
- You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
Nutrition
Calories: 915kcal | Carbohydrates: 62g | Protein: 43g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 196mg | Sodium: 2150mg | Potassium: 762mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4662IU | Vitamin C: 24mg | Calcium: 137mg | Iron: 6mg