Old Fashioned Chicken Pot Pie in a Pan
Savor the comforting flavors of this Old Fashioned Chicken Pot Pie in a Pan, a one-skillet masterpiece that's perfect for cozy family dinners. This classic recipe combines tender, golden-seared chicken breasts with a creamy medley of carrots, celery, onions, and peas, all simmered in a luscious thyme-infused sauce. Topped with a buttery puff pastry crust brushed with golden egg wash, this pot pie bakes to perfection in the oven, delivering flaky, savory bliss in every bite. Ready in just over an hour, it’s a hearty, homemade dinner designed to impress, offering the rustic charm of a traditional pot pie without the fuss. Whether you're on the hunt for weeknight comfort food or a show-stopping dish for guests, this recipe checks all the boxes—and you’ll love how simple it is to prepare entirely in one pan!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Carrots, diced
- 2 pieces Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 0.25 cups All-purpose flour
- 2 cups Chicken broth
- 0.5 cups Heavy cream
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme leaves
- 1 sheet Frozen puff pastry, thawed
- 1 piece Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside to cool slightly.
In the same skillet, add the diced carrots, celery, and onion. Cook for 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring continuously to create a smooth, thick sauce. Stir in the heavy cream, frozen peas, and thyme leaves. Let the mixture simmer for 3-5 minutes until slightly thickened.
Shred the cooked chicken breasts and add them back to the skillet, mixing well with the creamy vegetable filling.
Roll out the thawed puff pastry sheet on a lightly floured surface to fit the diameter of your skillet. Carefully place the puff pastry over the skillet, tucking the edges slightly inward.
Brush the beaten egg over the surface of the puff pastry to give it a golden sheen as it bakes.
Using a sharp knife, make a few small slits in the puff pastry to allow steam to escape during baking.
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.
Carefully remove the skillet from the oven and let the chicken pot pie cool for 5-10 minutes before serving. Enjoy your hearty homemade pot pie!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
