Anything with a crust just seems daunting to me, so I avoid it at all cost for some reason. This recipe uses puff pastry, so it’s a win-win in my book. My very talented friend came up with this recipe and IT ROCKS! This entire skillet full of chicken pot pie was gone in one evening. I suggest using a 12″ or larger cast iron skillet so the ingredients don’t bubble over while baking in the oven. Don’t have a large cast iron skillet? No problem! Use a regular large skillet and transfer into a baking pan to bake.
I’m not going to lie… this recipe is pretty involved, so it’s not my typical easy weeknight meal. However, it’s worth the effort-trust me! Enjoy the comfort food goodness, all!
- 1 rotisserie chicken, shredded (I used diced, baked chicken breast this time since I had some on hand-either work great!)
- 2 Tbsp extra-virgin olive oil
- 2 large shallots, diced
- 2 carrots, thinly sliced on the diagonal
- 2 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 4 Tbsp butter
- 3 Tbsp flour
- 1 Tbsp fresh thyme plus extra sprigs for garnish
- 3 1/2 cups chicken stock
- 1 cup heavy cream
- 1 Tbsp fresh chopped parsley (dried is also great if you don’t have fresh on hand!)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 puff pastry sheets, thawed and cut into rectangles
- 1 egg, lightly beaten
- Coarse salt and fresh ground pepper, to taste
- Preheat oven to 375 degrees Fahrenheit.
- Heat oil over medium high heat in a large (12″ or larger) cast iron skillet (if you don’t have a large cast iron skillet, you can use a normal skillet and transfer contents to a pie or baking pan for baking later). Add shallots, garlic, carrots, and celery and saute about 5 minutes or until they begin to soften and brown slightly. Season with a pinch of coarse salt and pepper, to taste. Remove the vegetables and place on a plate and cover to keep warm for later.
- Melt the butter over medium heat. Once it’s foaming, add the flour and whisk until it’s smooth and becomes a golden brown color, about 30 seconds to one minute. Add fresh thyme and let bubble another 30 seconds or until fragrant. Season with a pinch of salt and gently pour in the chicken stock, whisking as it becomes a smooth sauce.
- Once all stock has been added to the skillet, pour in the heavy cream and whisk another 30 seconds. Turn the heat down to low and let simmer and gently bubble for ten minutes. Add salt and pepper to taste, if needed. Allow to simmer about 10 minutes to thicken.
- While simmering, cut puff pastry into rectangle strips to use later.
- After about ten minutes of simmering, place the vegetables back into the pan along with shredded chicken, frozen peas and corn, carrots, and fresh parsley. Stir until everything is well covered in sauce.
- Arrange the puff pastry shapes on top of the pot pie, overlapping in places. Be sure to have some gaps to avoid contents overflowing out the sides. Brush the tops of the puff pastry with a very thin layer of the beaten egg. Bake 30-40 minutes, until the puff pastry is golden brown and lightly puffed.
- Let rest about 10 minutes before serving. Add a sprig of fresh thyme for garnish. Enjoy!