# Skillet Chicken Pot Pie Recipe | Made In - Made In

Flaky puff pastry, tender sauteéd vegetables, and juicy chicken meld together in a beautifully smooth sauce in this skillet-based adaptation of chicken pot pie.

Frozen grocery store chicken pot pie can be comfortingly nostalgic—until you taste the under seasoned filling and soggy bottom crust. This semi-homemade version requires just a bit more effort, but saves time by relying on frozen puff pastry and making everything in just one supremely versatile pan: the Enameled Cast Iron Skillet. A mix of fresh thyme, sweet paprika, and a hint of freshly grated nutmeg cuts through the richness, lightening an otherwise heavy meal. To further minimize prep time, feel free to swap the cubed carrots, celery, and potatoes for 3 cups mixed vegetables of your choosing (you can use the frozen vegetable medley, we won’t judge!). Don’t skip sautéing the onion and garlic in the roux, or you’ll lose some of the filling’s flavor.

_Note: This recipe was developed using Diamond Crystal kosher salt. If using Morton’s, reduce salt by half._

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URL: https://madeincookware.com/recipes/skillet-chicken-pot-pie