Skillet Chicken Potpie

1. Preheat Oven and Prepare Chicken

Preheat your oven to 425 degrees Fahrenheit and prepare a sheet pan with parchment paper. Season 2 pounds of chicken breasts or thighs with kosher salt and freshly ground black pepper.

2. Sear Chicken

In a large cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken, skin-side down, and cook for 6 to 9 minutes on each side until golden brown. Transfer chicken to a plate and let it cool.

3. Cook Vegetables

In the same skillet, cook sliced carrots, celery, chopped garlic, onion, and thyme over medium heat until soft, about 5 to 8 minutes.

4. Make Roux

Sprinkle 1/3 cup of all-purpose flour over the vegetables, stirring well, and cook for another 3 minutes until lightly golden brown.

5. Add Chicken Broth

Slowly pour in 3 cups of low-sodium chicken broth, stirring constantly. Simmer the mixture gently.

6. Prepare Chicken and Vegetables

Shred the cooled chicken into bite-size pieces and discard bones and skin. Add the shredded chicken back into the skillet along with 1 cup of thawed frozen peas and 1/4 cup of finely chopped parsley. Season with additional salt and pepper to taste.

7. Top with Puff Pastry

Roll out a thawed puff pastry sheet to fit over the skillet. Lay it over the filling, tuck the edges, and brush with a beaten egg.

8. Bake

Bake in the preheated oven at 425 degrees for 20 to 25 minutes. Then reduce the temperature to 375 degrees without opening the oven door and continue baking for another 15 to 20 minutes until the pastry is puffed and golden.

9. Cool Before Serving

Allow the potpie to cool for a few minutes before serving to let the flavors meld together.