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A golden brown puff pastry chicken pot pie served in a black cast iron skillet.

Cast Iron Skillet Chicken Pot Pie

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 580 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 2 medium carrots , peeled and sliced
  • 2 celery stalks , sliced
  • 3 cloves garlic , minced
  • 1/3 cup all -purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg , beaten

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Melt butter in a 12-inch cast iron skillet over medium-high heat.
  • Add chicken cubes and cook until browned, about 5-7 minutes. Remove chicken and set aside.
  • Add onion, carrots, and celery to the skillet. Sauté until softened, about 5 minutes.
  • Stir in minced garlic and cook for 1 minute.
  • Sprinkle flour over the vegetables and stir for 2 minutes to create a roux.
  • Gradually whisk in chicken broth and heavy cream, simmering until the sauce has thickened.
  • Fold in the cooked chicken, frozen peas, salt, pepper, and thyme.
  • Lay the puff pastry sheet over the skillet, trimming or tucking the edges as needed.
  • Cut three small slits in the center of the pastry to allow steam to escape.
  • Brush the surface of the pastry with the beaten egg.
  • Transfer the skillet to the oven and bake for 20-25 minutes. The crust should be golden brown and the filling bubbling.
  • Allow to rest for 10 minutes before serving.