Description
A cozy, one-pan version of classic chicken pot pie with tender chicken and vegetables under a golden puff pastry crust.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 1¼ pounds boneless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 teaspoons fresh thyme leaves
- 1½ cups frozen mixed vegetables
- 3 medium Yukon potatoes, peeled and diced small
- 1 can (10.75 oz) cream of mushroom soup
- ¾ cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large cast iron skillet over medium heat. Cook onion and celery for 4 minutes until softened.
- Add chicken pieces and season with half the salt, pepper, red pepper flakes, and thyme. Cook 6-7 minutes until mostly cooked through.
- Add frozen vegetables and potatoes. Cook 5 minutes, stirring occasionally.
- Stir in cream of mushroom soup, chicken broth, remaining salt, and parsley until well combined.
- Cover with puff pastry, tucking edges into the skillet. Brush with beaten egg and cut 3-4 slits in center.
- Bake 40-45 minutes until pastry is golden brown and filling is bubbling.
- Cool 8-10 minutes before serving.
Notes
- Use a 12-inch oven-safe skillet for best results
- Cut potatoes smaller than usual for even cooking
- If pastry browns too quickly, tent with foil during last 15 minutes
- Prep Time: 15 minutes
- Cook Time: 55 minutes