75 minutes
A comforting and hearty skillet pie filled with tender chicken, vegetables, and topped with a golden puff pastry lid.
tablespoons
Carrots, Peeled and sliced ¼ inch thick
0 oz
Celery Ribs, Cut into ¼-inch pieces
each
Onion, Chopped fine
each
to taste
to taste
Fresh Thyme, Minced
teaspoons
tablespoons
cups
Boneless, Skinless Chicken Breasts, Trimmed
0 lb
cups
cups
Parsley, Minced
tablespoons
tablespoons
Puff Pastry, Thawed
sheets
Large egg, Lightly beaten with 2 tablespoons water
each
1. Prep and Preheat
Preheat your oven to 400 degrees F (200 degrees C) and position the rack in the middle. Gather all the ingredients and prepare the vegetables as listed.
2. Veggie Softening
In a 12-inch oven-safe skillet over medium heat, melt the butter. Combine the carrots, celery, and onion with a pinch of salt and pepper. Cook until the vegetables are soft, about 5 minutes.
3. Flavor Building
Add the thyme and let it become fragrant for about 30 seconds. Sprinkle in the flour and stir constantly for 2 minutes to cook off the raw taste.
4. Broth Integration
Gradually whisk in the chicken broth, ensuring to dissolve any lumps and incorporate the browned bits from the skillet. Bring to a light simmer.
5. Chicken Poaching
Place the chicken breasts into the skillet, adjusting the heat to maintain a gentle simmer. Cover and let it poach until the chicken reaches 160 degrees F (71 degrees C), which should take about 15-20 minutes, flipping the chicken halfway through. Remove the chicken and let it rest.
6. Chicken Shredding
Once the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the skillet.
7. Final Touches
Stir in the peas, cream, parsley, and sherry. Adjust the seasoning with salt and pepper to your liking. If making ahead, the filling can be refrigerated for up to a day; reheat to simmer and add a bit of broth if needed to loosen the sauce.
8. Pastry Prep
On a lightly floured surface, roll out the puff pastry into a 12-inch square. Drape the pastry over the skillet's filling, letting the edges hang over.
9. Venting
Cut four 2-inch oval-shaped vents in the center of the pastry. Brush the pastry with the egg wash.
10. Baking
Bake until the pastry puffs and turns golden brown, and the filling is bubbling, approximately 30-35 minutes, rotating the skillet halfway through baking.
11. Rest and Serve
Remove the skillet from the oven, being mindful that the handle is hot, and let it stand for about 10 minutes before serving.
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