Cast-Iron Chicken Pot Pie with Puff Pastry Lid

Chicken pot pie carries the cozy lineage of European meat pies, here simplified in one cast-iron skillet. A flaky puff-pastry lid crowns seared chicken thighs and vegetables in a creamy broth-and-milk gravy.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 542 cal
• 32g protein
• 34g carbs
• 30g fat
• 5g fiber

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Ingredients

• 1½ lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1½ tsp, divided kosher salt
• 1 tsp, divided black pepper
• 2 Tbsp olive oil
• 3 Tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• ¾ cup whole milk or half-and-half
• 1 cup frozen peas
• 1 tsp fresh thyme leaves
• 1 sheet frozen puff pastry sheet, thawed
• 1 egg, beaten with 1 tsp water

Instructions

1. 1Preheat oven to 400°F. Season the chicken pieces with salt and pepper. Heat olive oil in a 10- or 12-inch cast-iron skillet over medium-high heat.
2. 2Add the chicken in a single layer and sear 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate; it will finish in the oven.
3. 3Reduce heat to medium. Melt the butter in the same skillet. Add onion, carrots, and celery; cook 6–7 minutes until softened and lightly golden at the edges.
4. 4Stir in garlic and cook 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a light roux with no raw flour smell.
5. 5Gradually whisk in the chicken broth, then the milk, scraping up any browned bits. Bring to a simmer and cook 3–4 minutes until the gravy thickens enough to coat a spoon.
6. 6Stir in the seared chicken (and any juices), frozen peas, thyme, remaining salt, and pepper. Taste and adjust seasoning; the filling should be rich and savory. Remove from heat.
7. 7On a lightly floured surface, roll the puff pastry just large enough to cover the skillet with a little overhang. Lay it over the filling, tuck or crimp the edges, and cut 3–small slits in the center for steam. Brush the top with the egg wash.
8. 8Bake 22–28 minutes until the pastry is deeply golden, puffed, and the filling is bubbling at the edges. Rest 8–10 minutes before scooping so the gravy sets slightly. Serve hot straight from the skillet.