Chicken and Spinach Skillet Pot Pie – Recipe! Image 1
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Chicken and Spinach Skillet Pot Pie – Recipe!

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My Chicken and Spinach Skillet Pot Pie is one of the most comforting meals and using store-bought ingredients to make life simpler, strips this recipe down to familiar basics, and will hopefully inspire you to get into the kitchen.

Store-bought puff pastry can be purchased in the frozen foods section of most every grocery store and makes a great crust for a pot pie.  It defrosts in minutes on top of the counter, while you prepare the filling.  No double-crust needed here because this rich dough puffs like magic into one buttery shell that becomes the crown on top of this skillet pie.

A rotisserie chicken, or leftover roast chicken, shredded from the bone, will be another time-saving ingredient that shouldn’t be overlooked when your family is hungry.  The rest of the filling is a simple mixture of vegetables – carrots, celery and onion – that  you probably already have in your refrigerator, or can be picked up along with the chicken.  Baby spinach and fresh or frozen peas add a deep green hue, and a gentle sweetness that highlights the chicken.  The entire skillet can be done in less than 35 minutes, and served directly from the skillet.

Chicken and Spinach Skillet Pot Pie – Recipe! Image 2


1 sheet puff pastry, defrosted

2 stalks celery, sliced

2 carrots, sliced

1 leek or small white onion, sliced

2 tablespoons all-purpose flour

2 cups chicken stock

3 cups baby spinach

2 cups cooked shredded chicken

1/2 cup peas, fresh or frozen (no need to defrost)

2 tablespoons heavy cream, for top

salt & pepper

olive oil for cooking

(Serves 4-6)

Chicken and Spinach Skillet Pot Pie – Recipe! Image 3

Chicken and Spinach Skillet Pot Pie – Recipe! Image 4

To Prepare:

  1. Remove puff pastry from freezer and packaging.  Let defrost on counter, while making filling.
  2. Add 1 tablespoon of oil to a 9-inch oven-safe skillet and place over medium heat.  Add celery, carrots and leeks and stir.  Sauté for 3 minutes.
  3. Add 1 teaspoon salt and 1/4 teaspoon pepper, stir.  Add flour and stir, cook for 2 minutes.  Add broth and stir to combine to slightly thicken, about 1 minute.
  4. Add spinach and stir to wilt leaves slightly, about 2 minutes.  Add chicken and peas, stir to combine.  Remove skillet from heat.
  5. Place puff pastry sheet over top of filling, attach dough at four corners to sides of skillet (it doesn’t need to cover entire skillet).  Brush dough with heavy cream.
  6. Bake in oven for 20 minutes until deep golden brown.  Remove and let cool for 5 minutes before serving.  Enjoy!




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