### ⁣Why This Recipe is‍ a Winner

Utilizing pre-made puff pastry simplifies the process of achieving⁤ a delightful, flaky crust. ⁤The addition of lemon zest⁢ infuses the creamy chicken​ filling with a refreshing​ brightness.

While I enjoy elaborate‌ cooking endeavors like crafting lasagna ‌from scratch or baking sourdough bread, my busy schedule often leads me to favor quick one-pot and one-pan meals. On most evenings, I find myself preparing ⁢pasta dishes, stir-fries, or simple ⁢salads. However, as temperatures ⁤drop below ‍60°F (15°C), hearty soups, stews, ​and pot pies become staples in my kitchen. One of my go-to comfort foods during sweater weather​ is chicken pot ‍pie loaded with ​vegetables and tender pieces of‍ chicken enveloped in⁢ a rich sauce beneath a golden crust. ⁢It ​may seem ​daunting to make from scratch, but it can‌ be surprisingly easy.

Our recipe comes from Liv Dansky at our Birmingham test kitchen and is designed for preparation in just one cast iron skillet—minimizing both effort and cleanup​ time. ⁤To create ⁤this dish, you’ll sauté bite-sized chunks of‍ chicken along with aromatic vegetables such as carrots, celery, leeks, and garlic. A sprinkle ⁤of flour helps thicken the mixture when you add chicken broth and cream. Frozen peas contribute sweetness and color while lemon zest adds an uplifting ‌tang that balances the richness of the filling.

Unlike traditional pot pie recipes that require making dough from scratch for a double-crust pie, Liv’s version calls for store-bought puff‌ pastry—simply thaw it out before rolling it over your filling! Brush it with egg wash for an ​appealing sheen before popping it into the oven to bake. The ⁣result? ​An effortlessly comforting chicken pot pie topped with⁤ an irresistibly crisp crust.

### ⁢Editor’s Note
This recipe was ‌crafted by Liv Dansky; Genevieve Yam contributed to the headnote.

#### Quick Prep: This Easy Chicken Pot Pie Takes Just 10 ⁤Minutes!

**Ingredients:**

– 1 tablespoon (15 ml) extra-virgin olive oil
-‌ 1 pound⁣ (454g) boneless skinless chicken breasts or thighs ⁢cut into 1-inch pieces
– 4 tablespoons unsalted‌ butter (2 ounces; 56g)
– 3 small carrots (about 2 ounces; each approximately 57g), peeled and‌ chopped (about 1¼ cups)
– 2 celery ribs (about 2½ ounces each; approximately68 g), chopped (about 1¼ cups)
– 1 medium leek‌ washed thoroughly to remove grit & sliced
– 3 medium cloves garlic minced
– **Herbs & Spices:**
⁣ – **Fresh thyme:** Use about two teaspoons⁣ plus more for garnish.
– **Kosher salt:** Two teaspoons Diamond Crystal kosher⁣ salt; if‌ using table salt reduce by half.
‌ – **Cayenne pepper:** A pinch will do!

– **Thickening Agents:**
– **All-purpose flour:** Combine about¼ cup plus two tablespoons (~44g).

**Liquids:**
‌
– Two cups (480ml) homemade or store-bought chicken ⁢broth.

**Creaminess Factor:**

– A quarter cup plus one teaspoon heavy cream divided.

**Vegetables &⁢ Zest:**

– One-and-a-half cups frozen sweet green peas (~175g).

– Two teaspoons finely grated lemon zest from ​one lemon.

**Crust ⁢Component:**

– One sheet puff pastry (~17¼ ounces; ~490g) thawed‌ from frozen package.

**Egg Wash Ingredients:**

– One large egg

### Instructions:

1.‌ Preheat your⁣ oven to **400°F (205ºC)** after adjusting your rack to the middle​ position.
⁣
2. In a ten-inch cast iron skillet over medium heat add olive oil until shimmering‍ hot then introduce diced chicken cooking until fully cooked‌ through—approximately six minutes total time should​ suffice! Remove cooked pieces​ using slotted spoon onto plate temporarily ‌set aside.

3. ⁤In ​same skillet melt butter on medium heat then toss in carrots/celery/leek/garlic/thyme/salt/cayenne stirring frequently until veggies soften⁢ up nicely—around ⁣six minutes should do!

4 Sprinkle flour evenly across mixture stirring constantly till everything gets coated well followed by adding broth + quarter cup cream ⁤bringing mix up towards ⁢simmering point thickening ⁤within three minutes’ time ‍frame!

5 Stir ⁣through those vibrant‍ green peas alongside zesty lemon flavoring returning reserved poultry back into pan ‍removing heat once ⁣combined thoroughly together!

6‍ Place ‌thawed puff pastry atop filled skillet tucking edges⁢ inward ensuring complete coverage over contents below!

7 Whisk together remaining ⁣egg + teaspoon ​heavy cream applying this wash generously across surface ‌area while cutting “X” shape incision measuring ⁣three inches⁤ wide allowing steam escape during baking phase ahead…

8 Set prepared dish atop rimmed⁤ baking ‍sheet sliding directly into preheated oven letting bake away till‌ golden brown​ top‌ emerges ⁤bubbling underneath roughly thirty minutes elapsed time required hereafter resting period lasting ⁢ten minutes prior serving forthwith thereafter enjoying every bite blissfully!

### Special Equipment Needed:
A ten-inch cast iron skillet along with whisk/pastry brush/rimmed baking sheet will come ⁣handy throughout preparation stages involved here today!

### Make-Ahead Tips:
You can prepare filling up-to-one day ahead storing⁣ airtight within ⁣fridge awaiting usage later on down line whilst leftovers remain viable stored ​similarly lasting four⁤ days max although note crust may lose ​its​ initial crispness ​upon reheating either via microwave/oven set at375ºF(190ºC). Enjoy deliciousness anew every ‍single time served fresh again soon enough too!