Skillet Chicken Pot Pie

Indulge in the comforting warmth of homemade Skillet Chicken Pot Pie, a perfect blend of tender vegetables, succulent chicken, and creamy sauce, all topped with a flaky pastry crust. This one-pan wonder starts with a mix of diced celery, carrots, onion, and red potatoes, sautéed to perfection in butter. A hint of garlic, seasoned with salt and pepper, adds depth to the flavors. Flour, chicken broth, and cream cheese combine to create a rich and creamy base that brings everything together. The pie is loaded with shredded cooked chicken and sweet peas, infusing every bite with a hearty and satisfying taste. Topped with a golden-brown puff pastry crust that’s been brushed with egg for an extra sheen, this dish is as delightful to look at as it is to eat. Bake until the crust puffs and turns a gorgeous golden hue, and serve this cozy, comforting meal straight from the skillet. For a twist, you can swap out the puff pastry for a traditional pie crust, just remember to bake it a bit longer to ensure a perfectly cooked crust. This Skillet Chicken Pot Pie is more than a meal; it’s a warm hug on a plate.

Ingredients:
Butter: 2 Tablespoons – Provides richness and is used for sautéing the vegetables.
Vegetables:
Celery: 3 stalks, diced – Adds a fresh, slightly peppery flavor.
Carrots: 3, diced – Gives sweetness and a nice crunch.
Onion: 1, diced – A base flavor for savory dishes.
Red Potatoes: 2, diced – They hold their shape well and add heartiness.
Garlic: 2 teaspoons, minced – For a pungent, aromatic flavor.
Seasonings: Salt and pepper to taste – Enhances the overall flavor of the dish.
Flour: ¼ cup – Used to thicken the filling.
Chicken Broth: 2 cups – Adds depth and a savory note to the filling.
Cream Cheese: 8 ounces – Provides creaminess and tanginess.
Chicken: 2 cups, cooked and shredded – The main protein, adding substance.
Peas: ½ cup – Adds a sweet, mild flavor and a pop of color.
Fresh Parsley: 2 Tablespoons, finely minced – For a fresh, herby touch.
Pastry Puff Sheet: 1 sheet, frozen and thawed – Creates a flaky, buttery topping.
Egg: 1, for egg wash – Gives the pastry a golden, glossy finish when baked.
Instructions:
Preparation:

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