Dinner

Skillet Chicken Pot Pie

A Fall classic, this chicken pot pie is a one-skillet dish that is a snap to throw together during the week. Cut the puff pastry into your favourite shapes with cookie cutters and layer on top for a perfectly scoopable portion.

Prep Time

Servings

1 – 10×10” (25×25 cm) rolled puff pastry sheet (227 g)*

2 Tbsp canola oil (30 mL)

1 medium onion, diced (1)

1 large carrot, diced (1)

2-3 celery stalks, diced (2-3)

6 boneless, skinless chicken thighs, cut into 1” (2.5 cm) pieces (450 g)**

1 medium yellow potato, finely diced (1)

1 Tbsp fresh thyme leaves (15 mL)

¾ tsp salt (4 mL)

¼ tsp pepper (1 mL)

1/8 tsp red pepper flakes (0.5 mL)

1/4 cup all-purpose flour (60 mL)

1 1/2 cup no-salt added chicken stock (375 mL)

1 cup frozen peas (250 mL)

2 Tbsp fresh parsley (30 mL)

1 egg (1)

*Note: if you do not have puff pastry on hand, cook skillet on the stovetop until the chicken reaches an internal temperature of 165°F (74°C). Serve with crusty bread to soak up the sauce.

**Note: cooked chicken or leftover holiday turkey can be used instead

Remove puff pastry sheet from freezer and bring to room temperature (30-40 mins)
Preheat oven to 375°F (190°C).
Heat 12” (30.5 cm) cast iron skillet over medium-high heat and add canola oil. Once oil begins to shimmer, add onion, celery, carrots, and thyme. Sauté for 4-5 minutes.
Sprinkle in flour coating vegetables and cook for additional 1-2 minutes. Add stock, chicken, salt, pepper, red pepper flakes, and potatoes. Cook for 10 minutes, stirring occasionally.
Meanwhile, unfold puff pastry sheet onto a lightly floured surface. Smooth out with a floured rolling pin. Using a glass, jar or round cookie cutter, cut circles of pastry, about 2.5” (6 cm) in size (try to maximize number of circles), and set aside.
Add peas and parsley to chicken mixture, stir to combine. Remove from heat.
Layer circles of puff pastry along the rim of the skillet. Work inward, to create multiple layers. It’s ok if the puff pastry does not cover the entire surface. Leave some space near the middle of the skillet to allow steam to escape. Be creative with your design!
In a small bowl whisk egg. Using a pastry brush, brush egg on top of pastry. Discard unused egg wash.
Carefully place skillet in preheated oven. Bake for approximately 35 minutes, or until pastry is golden brown and chicken is cooked through.
Allow pie to cool slightly before serving. Serve alongside salad or seasonal vegetables.

Ingredients

1 – 10×10” (25×25 cm) rolled puff pastry sheet (227 g)*

2 Tbsp canola oil (30 mL)

1 medium onion, diced (1)

1 large carrot, diced (1)

2-3 celery stalks, diced (2-3)

6 boneless, skinless chicken thighs, cut into 1” (2.5 cm) pieces (450 g)**

1 medium yellow potato, finely diced (1)

1 Tbsp fresh thyme leaves (15 mL)

¾ tsp salt (4 mL)

¼ tsp pepper (1 mL)

1/8 tsp red pepper flakes (0.5 mL)

1/4 cup all-purpose flour (60 mL)

1 1/2 cup no-salt added chicken stock (375 mL)

1 cup frozen peas (250 mL)

2 Tbsp fresh parsley (30 mL)

1 egg (1)

*Note: if you do not have puff pastry on hand, cook skillet on the stovetop until the chicken reaches an internal temperature of 165°F (74°C). Serve with crusty bread to soak up the sauce.

**Note: cooked chicken or leftover holiday turkey can be used instead

Did you know?

Canola-based biofuel reduces lifecycle greenhouse gas emissions by up to 90% compared to traditional diesel.

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Directions

Remove puff pastry sheet from freezer and bring to room temperature (30-40 mins)
Preheat oven to 375°F (190°C).
Heat 12” (30.5 cm) cast iron skillet over medium-high heat and add canola oil. Once oil begins to shimmer, add onion, celery, carrots, and thyme. Sauté for 4-5 minutes.
Sprinkle in flour coating vegetables and cook for additional 1-2 minutes. Add stock, chicken, salt, pepper, red pepper flakes, and potatoes. Cook for 10 minutes, stirring occasionally.
Meanwhile, unfold puff pastry sheet onto a lightly floured surface. Smooth out with a floured rolling pin. Using a glass, jar or round cookie cutter, cut circles of pastry, about 2.5” (6 cm) in size (try to maximize number of circles), and set aside.
Add peas and parsley to chicken mixture, stir to combine. Remove from heat.
Layer circles of puff pastry along the rim of the skillet. Work inward, to create multiple layers. It’s ok if the puff pastry does not cover the entire surface. Leave some space near the middle of the skillet to allow steam to escape. Be creative with your design!
In a small bowl whisk egg. Using a pastry brush, brush egg on top of pastry. Discard unused egg wash.
Carefully place skillet in preheated oven. Bake for approximately 35 minutes, or until pastry is golden brown and chicken is cooked through.
Allow pie to cool slightly before serving. Serve alongside salad or seasonal vegetables.

Nutritional Analysis

Calories

465

Total Fat

25.7 g

Saturated Fat

4.3 g

Cholesterol

138 mg

Sodium

563 mg

Carbohydrates

33.2 g

Fiber

3.3 g

Sugar

3.6 g

Protein

25.6 g

Potassium

487 mg

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