Skillet Chicken Pot Pie

By Ellie

6 Person

260 Minutes

0 Calories

We’ve combined one of our favorite comfort foods with our favorite kitchen staple: a skillet. This Skillet Chicken Pot Pie with Leeks and Mushrooms is creamy and flavorful. The chicken starts out in the slow cooker allowing it to develop rich flavors. Don’t forget reserve the stock from the chicken. It is the perfect addition to the creamy sauce for the pot pie.

Ingredients

1 10-inch square puff pastry sheet, thawed
4 tbsp. hot sauce
1/4 cup heavy cream
1 1/2 cups chicken broth
2 1/2 tbsp. all-purpose flour
1 cup frozen green peas, thawed
2 tsp. chopped garlic
8 oz. sliced cremini mushrooms
8 tbsp. unsalted butter, divided
1/2 cup chopped carrots
1 1/2 cups chopped leeks
1 1/2 cups peeled and diced russet potatoes
1/4 cup water
2 stalks celery stalks, cut into 2-inch pieces
2 large carrots, cut into 2-inch pieces
4 small yellow onions
4 cloves garlic
1 lemon, halved
1 whole chicken
1/4 tsp. cayenne pepper
1 3/4 tsp. black pepper, divided
1 1/2 tsp. chopped fresh thyme
1 1/2 tsp. paprika
5 tsp. kosher salt, divided
2 tbsp. olive oil

Method

01

Stir together olive oil, 1 tablespoon salt, paprika, thyme, 1 teaspoon black pepper, and cayenne in a small bowl. Rub mixture on outside and under skin of chicken. Stuff cavity with lemon, garlic cloves, and 4 onion quarters.
02

Place 2 inverted shallow ramekins in a 6-quart slow cooker. Place carrots, celery, and remaining onion quarters around ramekins; pour water over vegetables. Place chicken, breast side up, on top of ramekins. Cover and cook on HIGH until a thermometer inserted into the thickest portion of breast registers 165°F, about 3 1/2 hours. Transfer chicken to a cutting board, and let rest 15 minutes.
03

Preheat broiler to high with oven rack 6 inches from heat. Remove ramekins, and pour stock mixture through a wire-mesh strainer into a bowl; discard solids. Reserve stock for later use. Cut chicken into 6 pieces, and place, skin side up, on an aluminum foil-lined rimmed baking sheet. Broil until skin is golden brown and crispy, 4 to 6 minutes. Set chicken aside.
04

Heat 2 tablespoons unsalted butter in a 10-inch cast-iron skillet over medium and cook potatoes, chopped leeks, and chopped carrots until slightly softened about 8 minutes. Add mushrooms, 2 teaspoons kosher salt, chopped garlic, and 3/4 teaspoon black pepper. Cook until potatoes and mushrooms are tender, about 8 minutes, adding water, 1 tablespoon at a time if vegetables stick to the skillet. Stir in 12 ounces shredded, skinless Chicken and thawed green peas; remove from heat.
05

Melt 6 tablespoons butter in a saucepan over medium heat and whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in chicken broth (or reserved strained stock); cook until thickened, about 6 minutes. Add heavy cream and hot sauce. Stir cream mixture into chicken mixture. Place the thawed puff pastry sheet over filling, letting corners drape over the edge. Brush lightly with egg wash (from 1 large egg), and cut 3 to 4 slits in top of the pastry sheet. Bake in the preheated oven until golden brown and bubbly, 20 to 22 minutes. Let stand 15 minutes.

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Skillet Chicken Pot Pie

3.8

( By Ellie )

01 Information

Grade medium
Serving 6 servings
Prep Time 50 Mins
Cook Time 210 Mins
Total Time 260 Mins

02 Ingredients

1 10-inch square puff pastry sheet, thawed

4 tbsp. hot sauce

1/4 cup heavy cream

1 1/2 cups chicken broth

2 1/2 tbsp. all-purpose flour

1 cup frozen green peas, thawed

2 tsp. chopped garlic

8 oz. sliced cremini mushrooms

8 tbsp. unsalted butter, divided

1/2 cup chopped carrots

1 1/2 cups chopped leeks

1 1/2 cups peeled and diced russet potatoes

1/4 cup water

2 stalks celery stalks, cut into 2-inch pieces

2 large carrots, cut into 2-inch pieces

4 small yellow onions

4 cloves garlic

1 lemon, halved

1 whole chicken

1/4 tsp. cayenne pepper

1 3/4 tsp. black pepper, divided

1 1/2 tsp. chopped fresh thyme

1 1/2 tsp. paprika

5 tsp. kosher salt, divided

2 tbsp. olive oil

03 Method

Step 1

Stir together olive oil, 1 tablespoon salt, paprika, thyme, 1 teaspoon black pepper, and cayenne in a small bowl. Rub mixture on outside and under skin of chicken. Stuff cavity with lemon, garlic cloves, and 4 onion quarters.

Step 2

Place 2 inverted shallow ramekins in a 6-quart slow cooker. Place carrots, celery, and remaining onion quarters around ramekins; pour water over vegetables. Place chicken, breast side up, on top of ramekins. Cover and cook on HIGH until a thermometer inserted into the thickest portion of breast registers 165°F, about 3 1/2 hours. Transfer chicken to a cutting board, and let rest 15 minutes.

Step 3

Preheat broiler to high with oven rack 6 inches from heat. Remove ramekins, and pour stock mixture through a wire-mesh strainer into a bowl; discard solids. Reserve stock for later use. Cut chicken into 6 pieces, and place, skin side up, on an aluminum foil-lined rimmed baking sheet. Broil until skin is golden brown and crispy, 4 to 6 minutes. Set chicken aside.

Step 4

Heat 2 tablespoons unsalted butter in a 10-inch cast-iron skillet over medium and cook potatoes, chopped leeks, and chopped carrots until slightly softened about 8 minutes. Add mushrooms, 2 teaspoons kosher salt, chopped garlic, and 3/4 teaspoon black pepper. Cook until potatoes and mushrooms are tender, about 8 minutes, adding water, 1 tablespoon at a time if vegetables stick to the skillet. Stir in 12 ounces shredded, skinless Chicken and thawed green peas; remove from heat.

Step 5

Melt 6 tablespoons butter in a saucepan over medium heat and whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in chicken broth (or reserved strained stock); cook until thickened, about 6 minutes. Add heavy cream and hot sauce. Stir cream mixture into chicken mixture. Place the thawed puff pastry sheet over filling, letting corners drape over the edge. Brush lightly with egg wash (from 1 large egg), and cut 3 to 4 slits in top of the pastry sheet. Bake in the preheated oven until golden brown and bubbly, 20 to 22 minutes. Let stand 15 minutes.

04 Author

Ellie

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