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Skillet Chicken Pot Pie
15 min
45 min
Serves: 8
Steps
- Preheat the oven to 425°F with a rack in the center position.
- Melt the butter in a 12-inch cast-iron or ovenproof skillet over medium heat (see Note) Add the onion, celery, and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- Sprinkle the flour, salt, pepper, celery seed, garlic powder, and thyme, over the vegetables. Cook, stirring constantly, until a thick paste forms and coats the vegetables, about 2 minutes.
- Gradually pour in the milk, whisking constantly to prevent lumps. Once smooth, gradually whisk in the chicken stock. Bring to a simmer and cook, stirring continuously, until the mixture has thickened to a gravy-like consistency, about 5 minutes.
- Stir in the peas and shredded chicken, until well combined and heated through.
- On a lightly flowered surface, roll one sheet of puff pastry into a 16-inch square. Cut into 3-inch squares (you should have about 16 pieces). Arrange the squares on top of the chicken mixture, overlapping slightly.
- In a small bowl, beat the egg with 1 tablespoon of water. Brush the pastry with the egg wash.
- Bake for 25 minutes, or until the pastry is deep golden brown and the filling is bubbling. If the pastry begins browning too quickly, cover loosely with foil.
Notes
- If you don’t have a cast-iron, or ovenproof skillet, make the filling in any large skillet, then transfer it to a 9 x 13-inch baking dish after step 5 and proceed with the pastry topping.
Originally published at themodernproper.com. Reproduced for personal collection.
