This skillet pot pie checks off all the boxes: a creamy chicken filling, flaky puff pastry, and lots of fresh veggies. (Though the best part could be that it all comes together in a single pan.)
We used green beans and cremini mushrooms, but that’s the beauty of cooking at home—you can sub in whatever you want. Any mushroom variety will work, plus whatever green veggies you like: chopped asparagus or broccoli, fresh peas, or even corn and carrots.
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- 1 1/2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- 4 teaspoons unsalted butter
- 1 leek, white and light green parts only, cut into 1/2-inch pieces
- 10 ounces cremini mushrooms, sliced
- 8 ounces fresh green beans, cut into 1/2-inch pieces
- 4 cloves garlic, thinly sliced
- 1 teaspoon fresh thyme leaves
- Freshly ground black pepper
- 4 tablespoons all-purpose flour, plus extra for dusting
- 1 cup dry white wine
- 1 1/2 cups heavy whipping cream, plus more for brushing
- 1 sheet frozen puff pastry, thawed
- Preheat oven to 425 degrees.
- In a 10- or 12-inch skillet, heat olive oil over medium-high heat. Add chicken and season with a generous pinch of salt. Cook until browned and cooked through, about 7-9 minutes. Transfer cooked chicken to a dish and set aside.
- Melt butter in the same skillet, then add leeks and mushrooms. Cook, tossing occasionally, until leeks become translucent and mushrooms start to brown, about 5-6 minutes.
- Add green beans and cook until slightly softened, about 2-3 minutes. Add garlic, thyme, and a very generous pinch of salt, and lots of black pepper. Combine and cook until garlic is very fragrant, another 2-3 minutes.
- Sprinkle flour over the mushroom mixture and toss. Pour in white wine and stir to combine. Cook until most of the liquid evaporates, approximately 3-4 minutes, then add cooked chicken back into the skillet. Stir in the heavy cream, then remove the skillet from heat.
- Sprinkle a little bit of flour on a clean surface and roll the thawed puff pastry into an 8”x8” square. With a sharp knife, cut the pastry into 16 equal squares.
- Working clockwise towards the center, overlap puff pastry on top of the chicken and mushroom mixture until the surface is completely covered. Brush the top of the puff pastry with extra whipping cream to help with browning.
- Place the skillet on top of a baking sheet (in case it bubbles over) and bake until the puff pastry is golden brown and the insides are bubbling, approximately 35-40 minutes. Let cool slightly before serving. Enjoy!