Recipes

Cheese Gals Skillet Chicken Pot-Pie

by Whitney Amadi.
September 29, 2026
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Ingredients:

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Skillet Chicken Pot Pie
  •   2 tbsp All Purpose Flour (Plus more for dusting)
  •   1 14oz Package Puff Pastry (Thawed)
  •   2 3/4 lbs Boneless Chicken Thighs
  •   Kosher Salt and Black Pepper
  •   2 tbsp Salted Butter
  •   2 Medium Leeks (Thinly Sliced)
  •   2 Medium Carrots
  •   1 Celery Stalk (Chopped)
  •   1/4 cup Dry White Wine
  •   2 cups Low Sodium Chicken Broth
  •   4 oz Full Fat Cream Cheese
  •   1 cup Frozen Peas (Thawed)
  •   1 tbsp Tarragon (Chopped)
  •   1 tbsp Fresh Thyme Leaves (Plus more for garnish)
  •   1 tsp Lemon Zest
  •   1 Large Egg
  •   1 tbsp Water
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat oven to 400°F.
  2. Lightly flour your work surface and roll the puff pastry into roughly a 10 x 14-inch rectangle. Cut into about 24 squares and chill while you prepare the filling.
  3. Cut the chicken thighs into bite-sized pieces and season generously with salt and pepper.
  4. Heat a large oven-safe skillet over medium-high heat. Melt 2 tablespoons butter and brown half of the chicken until cooked through. Transfer to a plate. Repeat with the remaining butter and chicken.
  5. Add the leeks, carrots, and celery to the same skillet. Season with salt and pepper and cook for 5–6 minutes, until softened. Sprinkle the flour over the vegetables and cook for another minute.
  6. Pour in the white wine and let it cook for about 45 seconds. Add the chicken broth and cream cheese. Stir frequently until the cream cheese melts and the sauce becomes creamy, about 4 minutes.
  7. Return the chicken and its juices to the skillet. Stir in the peas, tarragon, thyme, and lemon zest. Taste and adjust the salt and pepper, then remove from the heat.
  8. Whisk together the egg and 1 tablespoon water. Arrange the puff pastry squares over the filling, slightly overlapping them. Brush the pastry with the egg wash.
  9. Bake for about 35 minutes, or until the puff pastry is deeply golden and the filling is bubbling. Garnish with additional fresh thyme and serve warm.

Tip: If you want to save time, you can use cooked rotisserie chicken instead. Sauté the vegetables first, then add the cooked chicken along with the peas toward the end.

Recipe By: @Cheesegal

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