Description
Skillet chicken pot pie is a comforting classic that combines tender chicken, vibrant vegetables, and a flaky pastry crust all in one skillet. This easy recipe is perfect for weeknight dinners or family gatherings, bringing warmth and satisfaction to your table. With a creamy filling and golden crust, each bite feels like a warm hug that everyone will love.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (diced)
- 2 cloves fresh garlic (minced)
- 1 cup carrots (chopped)
- 1 cup frozen peas
- 1 medium sweet onion (chopped)
- 2 cups low-sodium chicken broth
- 4 oz cream cheese (softened)
- 1 sheet puff pastry (thawed)
- 2 tbsp fresh thyme (chopped)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp butter
Instructions
- Dice chicken into bite-sized pieces and season with salt and pepper.
- In a large skillet over medium heat, melt butter. Add the chicken and cook until golden brown, about 5-7 minutes.
- Stir in minced garlic and onion; cook until onions are translucent, approximately 2 minutes.
- Add chopped carrots and frozen peas; stir for another 3-4 minutes until heated through.
- Pour in chicken broth and scrape any brown bits from the skillet. Mix in softened cream cheese until well combined.
- Sprinkle thyme and parsley; let simmer until slightly thickened, about 5 minutes.
- Preheat oven to 400°F (200°C). Place puff pastry over the filling in the skillet or transfer to an oven-safe dish topped with pastry. Cut slits for steam venting.
- Bake for 25-30 minutes or until the pastry is golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg