Easy Skillet Chicken Pot Pies
Chicken Pot Pie Filling
- 2 tbsp unsalted butter
- ½ cup yellow onion diced
- ⅓ cup carrot peeled and diced
- ⅓ cup celery diced
- 1 tbsp thyme minced
- 3 tbsp all purpose flour
- 1 cup chicken stock
- ⅓ cup whole milk
- 1½ cups cooked and shredded chicken breast
- ½ cup frozen peas
- salt and pepper to taste
- 3 puff pastry squares 4 to 5 inches each
- 1 egg plus 1 tablespoon of water beaten together
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.
Preheat oven to 400˚F.
Scoop chicken mixture into individual skillets or baking dishes and top each with a square of puff pastry. Brush each square of puff pastry with egg wash.
Place each skillet onto a baking sheet and bake for 15 to 20 minutes or until puff
pastry has puffed and browned.
Remove from oven, cool slightly and serve.
Calories: 1668kcalCarbohydrates: 129gProtein: 43gFat: 109gSaturated Fat: 31gCholesterol: 132mgSodium: 832mgPotassium: 637mgFiber: 6gSugar: 8gVitamin A: 3107IUVitamin C: 17mgCalcium: 103mgIron: 9mg