Puff Pastry Smoked Chicken Skillet Pie
Updated: Jul 23, 2020
An absolute fall time favorite. Using leftover smoked chicken or turkey with veggies and a homemade country gravy all topped with a flaky puff pastry crust. This pot pie is sure to delight.
4 cups shredded smoked chicken or turkey
1 pkg puff pastry frozen (thawed)
2 cups chicken broth
1/2 cup butter
1/2 cup all-purpose flour
1/4 cup Heavy Cream
1/2 cup peas
1/2 cup diced carrots
1/2 cup corn
1/2 onion diced
2 cloves garlic minced
1/4 tsp dried thyme
1/4 tsp tsp black pepper
4tbsp Grandpa Joe's Honey Chipotle or Dom's Magic Dust
Salt to taste
Smoke chicken or turkey and shred then set aside. Preheat oven temp to 400°.
Take pastry dough out and you should have two sheets to works with cut both sheets into 6 even slices. Now weave pastry like a lattice. Place pastry in freezer until ready.
Heat skillet over medium high heat and melt butter. Once melted add onion and garlic and cook till soft. Add flour slowly and stir. Once flour is well mixed add chicken broth.
Next add your heavy cream, corn, peas, carrots, and chicken and mix well. All mixture to simmer.
Turn heat off and place puff pastry lattice on top of skillet covering the entire skillet and then trim away the edges and excess. Next crack egg and seperate white from yolk. Mix egg white with a tablespoon of water. Proceed to brush top of pastry with egg wash.
Place in oven for 30-40mins or until mixture is bubbling and puff pastry is golden and risen.