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Spring Skillet Chicken Pot Pie

This cold-weather classic is updated to be a perfect dinner for spring. Chicken is mixed with a bounty of spring veggies and topped with flaky puff pastry.

Serves 6
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
411 calories per serving


> 1 lb thinly sliced boneless, skinless chicken breasts
> 4 tbsp olive oil, divided
> 1 medium leek
> 1 (10 oz) tub mirepoix
> 1/2 bunch asparagus, trimmed and sliced into 1/2-inch pieces
> 1 cup fresh or frozen peas, thawed
> 2 cloves garlic, minced
> 1/2 tsp dried thyme
> 3 tbsp all-purpose flour, plus more for dusting
> 2 cups low-sodium chicken stock
> 1/2 (17.65 oz) pkg frozen Taste of Inspirations® Puff Pastry Dough Sheets, thawed
> 1 large egg


Preheat oven to 425°F. Cut the chicken into 1-inch pieces. Season the chicken with salt and pepper. In a 10-inch oven-proof skillet, heat 1 tbsp oil on medium-low. Add chicken and cook 5–6 min., until mostly cooked, then transfer chicken to a plate. Meanwhile, halve the leek. Slice the white and light green parts of leek and wash well. Discard the dark green parts.
When chicken is done, heat remaining 3 tbsp oil in skillet. Add the mirepoix and leek. Cook 6–7 min., until softened, stirring often. Stir in the asparagus, peas, garlic, and thyme. Season with salt and pepper. Cook 1 min., stirring constantly. Stir in the flour to coat all the vegetables. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a boil and cook 2–3 min., until desired thickness is achieved. Remove from heat. Stir in cooked chicken.
On a lightly floured work surface, roll the puff pastry out to an 11-inch square. Place puff pastry over chicken mixture, letting ends extend over sides of skillet. In a small bowl, beat together the egg and 1 tbsp water. Brush egg mixture over puff pastry. With a knife, cut slits into pastry to vent.
Place skillet on a baking sheet. Bake 15–25 min., until pastry is golden. Allow to cool 10 min. before serving.

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