Easy Chicken Skillet Pot Pie
Prep Time: 25 mins|Cook Time: 46 mins
Serves: 6
Ingredients
- Chicken Ingredients:
- Family Pack of Just Bare Boneless Skinless Chicken Breasts
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Pot Pie Ingredients:
- 1 stick unsalted butter
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 cup whole milk
- 2 cups chicken broth
- 2 cups peas, frozen
- 1 tbsp fresh thyme
- 1 package frozen puff pastry, slightly thawed
- 1 whole egg
Instructions
Chicken Preparation:
- Preheat oven to 375 degrees
- Season Just Bare® Boneless Skinless Chicken Breasts with salt and pepper
- Bake chicken in oven for 15-18 minutes, or until internal temperature of chicken reads 165 degrees
- Remove from oven, let rest until room temperature
- Shred by hand and hold
Pot Pie Preparation:
- Heat oven to 425°F.
- Melt the butter in a 12” inch cast iron (or other oven proof) skillet over medium heat. Add the onion, celery, carrots, and garlic to the butter and sauté for 5 minutes, until the onions are tender and translucent.
- Add the flour, salt, pepper, and garlic powder to the butter and vegetables creating a thick paste. Sauté for 2 minutes.
- Slowly add the milk. Once the milk is fully incorporated, slowly add the chicken stock. Simmer, whisking continuously until mixture has slightly thickened.
- Add the peas, fresh thyme and shredded Just Bare® Boneless Skinless Chicken to the sauce and remove from the heat.
- Roll out one pastry sheet into a 16-inch square on a lightly floured surface. Cut into 2 inch small squares. Place the squares, slightly overlapping, on top of the chicken mixture.
- In a small bowl, whisk the egg with 1 tbsp water. Brush the egg wash over the puff pastry. Place in the oven for 25 minutes until the pastry is golden brown and the filling is bubbling. If it is browning too quickly, cover with foil after it gets as dark as you’d like.