Skillet Chicken Potpie | Recipe Cart

Name: Skillet Chicken Potpie | Recipe Cart
Total time: 1 min
Ingredients: 2 pounds bone-in, skin-on chicken breasts or thighs (smaller work better here); Kosher salt; freshly ground black pepper; 2 tablespoons olive oil; 3 small carrots, thinly sliced (about 6 ounces); 3 celery stalks, thinly sliced (about 6 ounces); 2 garlic cloves, finely chopped; 1 medium onion, finely chopped; 1 tablespoon thyme leaves, coarsely chopped; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth or stock; 1 cup frozen peas, thawed; 1/4 cup finely chopped parsley; 1 (12-or 14-ounce) sheet (or 2 8½-ounce sheets pressed together at the edges) frozen puff pastry, thawed, rolled into a 12-inch circle; 1 large egg, beaten

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Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best, adding shatterin

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Cooking tools:

Cast iron skillet
Pastry brush
Oven
Stove
Baking sheet
Parchment paper
Skillet
Chef's knife
Cutting board
Wooden spoon
Whisk
Mixing bowl
Measuring cup
Measuring spoon
Fork
Plate

Ingredients

2 pounds bone-in, skin-on chicken breasts or thighs (smaller work better here)
Kosher salt
freshly ground black pepper
2 tablespoons olive oil
3 small carrots, thinly sliced (about 6 ounces)
3 celery stalks, thinly sliced (about 6 ounces)
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 tablespoon thyme leaves, coarsely chopped
1/3 cup all-purpose flour
3 cups low-sodium chicken broth or stock
1 cup frozen peas, thawed
1/4 cup finely chopped parsley
1 (12-or 14-ounce) sheet (or 2 8½-ounce sheets pressed together at the edges) frozen puff pastry, thawed, rolled into a 12-inch circle
1 large egg, beaten