Skillet chicken pot pie

Prep 20 min
Total 40 min
Serves 4



1 (1/2 450-g pkg)
frozen all-butter pre-rolled puff pastry, thawed overnight in refrigerator
3/4 cup plus 2 tsp
1 tbsp
onion, finely chopped
1/2 tsp
dried thyme leaves
400 g
skinless, boneless chicken thighs, cut into 1/2-inch pieces
1 1/2 cup
1/2 tsp
medium yellow potato, cut into 1/2-inch cubes
3/4 cup
frozen peas
3/4 cup
frozen corn kernels


  • POSITION rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment. Unroll pastry on prepared sheet. Cut out a 10-in.-wide circle. Brush with 2 tsp milk, then cut several slits. Set aside.
  • HEAT a 10-in. frying pan over medium-high. Add oil, then onion and thyme. Cook until softened, 2 to 3 min. Add chicken. Cook until chicken is no longer pink, 4 to 5 min. Sprinkle with flour. Cook, stirring, 1 min. Add broth, remaining 3/4 cup milk, salt, potato, peas and corn.
  • REDUCE heat to medium-low. Simmer, stirring occasionally, until potato is tender and sauce thickens, 13 to 15 min. Meanwhile, bake puff pastry until golden-brown, 8 to 10 min. 4. Top chicken mixture with crust before serving.


Calories 480, Protein 28 g, Carbohydrates 48 g, Fat 21 g, Fibre 5 g, Sodium 813 mg.

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