Rustic Chicken Pot Pie Skillet
Serves: up to 4 | Cooking time: 1 hour
Recipe by Julie Wampler at Table for Two for Farmer Focus.
“This Cheesy Broccoli Chicken Pot Pie proves that making pot pie doesn’t have to be an all-day affair. Flaky puff pastry dough is swapped in for pastry crust to shave off prep time without sacrificing deliciousness!”
INGREDIENTS
For the Filling
-
Butter
I used salted -
Onion
-
Boneless Thighs
If you prefer, you can use Farmer Focus -
Boneless Skinless Chicken Breasts
-
Salt and Black Pepper
-
Fresh Thyme Leaves
You can substitute half the amount of dried thyme leaves. -
Fresh Sage
-
Potato
I recommend Russet or Yukon Gold. -
Carrots
-
Broccoli Florets
You can switch things up and use cauliflower if you like.
For the Cheese Sauce
-
Butter
-
Flour
-
Milk
I used homemade cashew milk, but any milk will work! -
Medium or sharp chedddar cheese
This should be freshly grated, not the pre-shredded kind. Grating cheese from a block yields a smoother cheese sauce. -
Garlic Powder
-
Paprika
-
Fresh Sage
-
Black Pepper
To Assemble
-
Puff Pastry Dough
-
Egg
-
Milk
FEATURED PRODUCTS
INSTRUCTIONS
Prepare the Filling
Sauteé the Onion
Heat 2 tablespoons of the butter in a large skillet over medium heat, then add the onion and cook for about 3-5 minutes, or until softened.
Cook the Chicken
Sprinkle the cut chicken with half of the salt and pepper and add it to the pan; cook for about 3-4 minutes, then flip and cook the other side for a few more minutes. Sprinkle with the remaining salt and pepper and add the fresh thyme and sage. Cook until the chicken is heated through and reaches 165ºF with a meat thermometer, then transfer the chicken to a plate and set aside.
Cook the Vegetables
Return the pan to medium heat and add the remaining butter. Once melted, add the vegetables and cook until softened, about 5 minutes. Season with salt and pepper, transfer to a bowl, and set aside.
To make the cheese sauce
Prepare
Whisk 2 tablespoons of flour into a half cup of milk in a small bowl. Melt the butter in the pan over medium heat.
Warm the Milk
Once the butter is melted, whisk in a half cup of milk. When the milk is warm, slowly pour in the flour and milk mixture, whisking to ensure there are no lumps. Slowly add the remaining milk and let the mixture come to a simmer and thicken as you stir it.
Add Remaining Ingredients
When the sauce resembles a thin gravy, whisk in the garlic, paprika and black pepper. Continue to whisk until the sauce thickens a bit more, then whisk in the cheese a little at a time. Remove the pan from the heat and whisk until the sauce is smooth.
Finish the Filling
Add the veggies and chicken to the cheese sauce and stir to coat. Season with salt and pepper to taste.
Assemble
Pour the pot pie filling into a greased pan or pie dish. Place the puff pastry on top and crimp or press the edges of the crust onto the edges of the pie pan to seal it. Cut a few vents on top or prick holes in it using a fork. Whisk together the egg and 1/2 tablespoon of milk and brush the egg wash onto the top. If your pastry requires it, chill the pot pie while you preheat your oven to 375ºF.
Bake
Place the chicken pot pie onto the parchment-covered sheet pan and bake for about 40 minutes, or until the top is golden brown and flaky and the filling is bubbling up through the vents. Let the pie rest for about 15-20 minutes before serving, then garnish with fresh thyme leaves.
Table For Two Easy Chicken Pot Pie With Puff Pastry
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