Ingredients

Filling

• 2 tablespoons butter

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1/3 cup flour

• 2 cups chicken broth

• 1 cup milk or half‑and‑half

• 2 cups cooked chicken, shredded or cubed

• 1 cup frozen peas

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon thyme

• 1/2 teaspoon paprika (optional)

Crust Options

• 1 sheet puff pastry, thawed or

• 1 can refrigerated biscuits or

• Homemade biscuit dough

Step‑by‑Step Instructions

1. Sauté the vegetables Melt butter in the skillet over medium heat. Add onion, carrots, and celery. Cook until softened. Add garlic and cook briefly.

2. Build the roux Sprinkle flour over the vegetables. Stir and cook for 1–2 minutes to remove raw flour taste.

3. Add liquids Slowly pour in chicken broth while stirring. Add milk. Simmer until thickened.

4. Add chicken and peas Stir in cooked chicken, peas, salt, pepper, thyme, and paprika. Reduce heat to low.

5. Top with crust Lay puff pastry over the skillet or arrange biscuits on top. Vent puff pastry with a few small cuts.

6. Bake Transfer skillet to a 400°F oven.

   • Puff pastry: 20–25 minutes

   • Biscuits: 25–30 minutes Bake until the crust is golden and the filling is bubbling.

7. Rest and serve Let sit for 10 minutes so the filling thickens.

Variations

• Turkey pot pie — perfect for leftovers

• Vegetable pot pie — mushrooms + potatoes + green beans

• Cheddar biscuit topping — mix cheese into the dough

• Herb‑heavy version — rosemary, thyme, parsley

Serving Suggestions

• Simple green salad

• Buttermilk biscuits

• Roasted green beans