American · Dinner
New England Chicken Pot Pie Skillet
New England comfort tradition reading shredded chicken thigh in a buttery cream gravy with carrot, celery, peas, and pearl onion under a flaky golden puff pastry lid baked in a single skillet for the Yankee weeknight pot pie dinner.
$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
537Calories
47gProtein
38gFat
0gCarbs
0gSugar
0gFiber
175mgSodium
188mgChol
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Instructions
1
Prep
Heat oven to 400F (200C). Cube chicken thighs into 2cm pieces. Finely chop onion, carrot, and celery. Mince garlic. Pick thyme and parsley. Beat eggs with 2 tsp water. Cut puff pastry into 2 rounds, each 2cm larger than skillet rim.
2
Sear
Heat neutral oil in two oven-safe 18cm skillets over medium-high 2 minutes. Divide chicken between skillets with 0.25 tsp salt per skillet, stir once, cook 5–6 minutes until golden with no pink remaining. Transfer to a plate.
3
Build 1
Melt 25g (0.9 oz) butter in each skillet over medium 60 seconds. Divide onion, carrot, celery, pearl onions, garlic, thyme, sage, and 0.25 tsp salt per skillet. Cook 6–7 minutes until vegetables soften.
4
Build 2
Sprinkle 20g (0.7 oz) flour over vegetables in each skillet, cook 90 seconds until pale gold. Whisk 180ml (3/4 cup) chicken stock slowly into each skillet over medium 2 minutes until sauce coats a spoon.
5
Simmer
Pour 80ml (1/3 cup) heavy cream into each skillet, add 0.25 tsp nutmeg, 0.25 tsp salt, and 0.25 tsp black pepper per skillet. Simmer over low 3 minutes until gravy thickens. Return chicken to each skillet and stir in half the peas. Lay pastry over filling in each skillet, tuck edges, cut 3 vents.
6
Bake
Brush egg wash over both pastries. Bake 22–25 minutes at 400F until pastries puff deep golden and filling bubbles at vents.
7
Rest and plate
Rest 5 minutes. Scatter parsley over the pastries and serve directly from the skillets.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skinless chicken thighs
- 2 sheets ready-rolled puff pastry
- 120g (4.2 oz) carrot
- 80g (2.8 oz) celery
- 120g (4.2 oz) frozen pearl onions
- 100g (3.5 oz) frozen peas
- 60g (2.1 oz) yellow onion
- 4 garlic cloves
- 50g (1.75 oz) unsalted butter
- 2 tbsp neutral oil
- 40g (1.4 oz) all-purpose flour
- 360ml (1 1/2 cup) chicken stock
- 160ml (2/3 cup) heavy cream
- 2 tsp fresh thyme leaves
- 2 tsp dried sage
- 2 free-range eggs
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp ground nutmeg
- 16g (small handful) flat-leaf parsley