Oven Preparation: Begin by preheating your oven to 350°F. This ensures your pot pie bakes evenly and the crust turns perfectly golden.
Sauté the Base: Heat olive oil in a 12-inch cast-iron skillet over medium heat. Add onion and celery, cooking until the onion is soft and translucent. This step lays the foundation of flavors.
Cook the Chicken: Add the chopped chicken, seasoning with salt, pepper, red pepper flakes, and thyme. Cook until the chicken is no longer pink, infusing it with the aromatics.
Add Vegetables and Sauce: Stir in the frozen peas, carrots, and diced potatoes, cooking for a few minutes. Then, mix in the cream of mushroom soup and chicken broth, creating a rich, creamy base. Stir in the parsley for a fresh flavor boost.
Prepare the Crust: Lay the puff pastry sheet over the skillet, tucking in the edges. Brush the pastry with an egg wash and cut a few slits in the center for steam to escape. This ensures a crisp, flaky crust.
Bake to Perfection: Place the skillet in the oven and bake for 45 minutes, or until the crust is beautifully golden brown.
Serve Warm: Let the pot pie cool slightly, then slice and serve warm, reveling in the comforting goodness.
Special Equipment
12-inch Cast Iron Skillet: Ideal for both cooking and serving, it provides even heat distribution and adds a rustic touch.
Can I use a different type of soup instead of cream of mushroom?
Absolutely! Cream of chicken or celery soup can be great alternatives.
How can I make this recipe vegetarian?
Swap the chicken for additional veggies like mushrooms or cauliflower and use cream of vegetable soup.
Can I make this pot pie in advance?
Yes, you can prepare the filling in advance and add the pastry just before baking.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
Concluding Thoughts
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