One-Pan Savory Chicken Pot Pie Skillet

1.Preheat your oven to 200°C (400°F).

2.In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes.

3.Add the diced onion and garlic to the skillet, sautéing for 2-3 minutes until the onion is translucent and fragrant.

4.Stir in the frozen mixed vegetables and cook for another 2 minutes. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.

5.Slowly pour in the chicken broth and heavy cream while stirring continuously. Add the thyme, salt, and pepper. Simmer for 3-5 minutes until the sauce has thickened into a creamy gravy.

6.Remove the skillet from heat. Unroll the puff pastry sheet and place it over the top of the skillet, tucking the edges inside the rim. Use a knife to cut 3-4 small slits in the center to allow steam to escape.

7.Brush the top of the pastry with the beaten egg wash for a golden finish.

8.Place the skillet in the oven and bake for 15-20 minutes, or until the puff pastry is puffed and deep golden brown.

9.Let the pie rest for 5 minutes before serving directly from the skillet.