Ingredients

• 2 Tablespoons butter
• 3 celery stalks diced
• 3 carrots diced
• 1 onion diced
• 2 red potatoes diced
• 2 teaspoons garlic minced
• salt and pepper to taste
• ¼ cup flour
• 2 cups chicken broth
• 8 ounces cream cheese
• 2 cup chicken cooked and shredded
• ½ cup peas
• 2 Tablespoons fresh parsley finely minced
• 1 sheet frozen pastry puff sheet thawed
• 1 egg

How To Make Skillet Chicken Pot Pie Casserole

1. Preheat oven to 350 degrees F.
2. Melt butter in a large saucepan over medium-high heat.
3. Add carrots, celery, onion, and potatoes. Saute for 8-10 minutes , or until vegetables begin to soften.
4. Add garlic and season with salt and pepper.
5. Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
6. Fold in chicken and peas.
7. Pour mixture into a 12-inch oven safe skillet.
8. Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.
9. Whisk egg in a small bowl and brush over the top of the pot pie.
10. Cook for 18-20 minutes, or until the top is golden brown.

Cook Notes

You can use pie crust in place of the puff pastry, however, it does give a bit of a different texture and you will have to cook the dish an extra 10-15 minutes longer to make sure the dough is cooked through all the way.