Spring Skillet Chicken Pot Pie (Printable Version)
Chicken, asparagus, and peas cook together with a flaky crust for a seasonal comfort meal.
# Ingredient List:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup carrots, sliced
05 - 1 cup celery, sliced
06 - 2 tablespoons all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
09 - 1 cup asparagus, trimmed and cut into 1-inch pieces
10 - 1 cup fresh or frozen peas
11 - 1/3 cup heavy cream
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 2 tablespoons fresh parsley, finely chopped
→ Topping
15 - 1 sheet puff pastry, thawed
16 - 1 egg, beaten with 1 tablespoon water
# Directions:
01 - Preheat the oven to 400°F and position a rack in the center.
02 - Melt butter in a large oven-safe skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic, carrots, and celery. Continue to cook until vegetables are tender, 4–5 minutes.
03 - Sprinkle flour over vegetables and stir well to coat. Cook for 1 minute to remove raw flour taste.
04 - Gradually add chicken broth while stirring to prevent lumps. Bring to a simmer and cook until slightly thickened, about 2 minutes.
05 - Stir in chicken pieces, asparagus, and peas. Season with salt and pepper. Simmer, stirring occasionally, until chicken is cooked through and vegetables are crisp-tender, about 7 minutes.
06 - Stir in heavy cream and fresh parsley. Remove skillet from heat.
07 - Lay the puff pastry sheet over the filling, trimming excess if needed. Press edges gently to seal. Brush the pastry with beaten egg wash.
08 - Transfer skillet to the oven. Bake until pastry is golden brown and filling is bubbling, 20–25 minutes. Let rest 5 minutes before serving.
# Expert Advice:
01 -
- Uses just one skillet for easy cleanup every time
- Celebrates early spring vegetables like asparagus and peas for a fresh twist
- Lighter than winter pot pie but still creamy and satisfying
- Ready in under an hour for busy weeknights or Sunday dinners
02 -
- High protein thanks to lean chicken and milk
- Packed with spring veggies for vitamin boost
- Freezes beautifully for future meals
03 -
- You will get the best flavor browning the chicken in batches so the pan stays hot and the meat caramelizes not steams
- Take your time with the vegetable sauté too The longer onions and carrots cook the sweeter and more flavorful your sauce will be When you roll out your pastry chill it until just before baking for the flakiest crust