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Easy Chicken Skillet Pot Pie

Servings 6
Prep Time: 25
Cook Time: 46
Servings: 6
Prep Time: 25 mins
Cook Time: 46 mins


  • Chicken Ingredients:
  • Pot Pie Ingredients:
    • 1 stick unsalted butter
    • 2 cups carrots, diced
    • 1 cup celery, diced
    • 1 cup onion, chopped
    • 2 cloves garlic, minced
    • 1/2 cup flour
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp garlic powder
    • 1 cup whole milk
    • 2 cups chicken broth
    • 2 cups peas, frozen
    • 1 tbsp fresh thyme
    • 1 package frozen puff pastry, slightly thawed
    • 1 whole egg

Nutrition Facts

About 6 servings per container

Serving size 312g

Amount Per Serving
Calories 350
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 55%
Trans Fat 0g 55%
Cholesterol 80mg 27%
Sodium 2350mg 102%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 8g
Includes 0g Added Sugars 0%
Protein 11g
Vitamin D 0.2 mcg 1% Calcium 110 mg 8%
Iron 1.9 mg 11% Potassium 440 mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Chicken Preparation:

  1. Preheat oven to 375 degrees
  2. Season Just Bare® Boneless Skinless Chicken Breasts with salt and pepper
  3. Bake chicken in oven for 15-18 minutes, or until internal temperature of chicken reads 165 degrees
  4. Remove from oven, let rest until room temperature
  5. Shred by hand and hold

Pot Pie Preparation:

  1. Heat oven to 425°F.
  2. Melt the butter in a 12” inch cast iron (or other oven proof) skillet over medium heat. Add the onion, celery, carrots, and garlic to the butter and sauté for 5 minutes, until the onions are tender and translucent.
  3. Add the flour, salt, pepper, and garlic powder to the butter and vegetables creating a thick paste. Sauté for 2 minutes.
  4. Slowly add the milk. Once the milk is fully incorporated, slowly add the chicken stock. Simmer, whisking continuously until mixture has slightly thickened.
  5. Add the peas, fresh thyme and shredded Just Bare® Boneless Skinless Chicken to the sauce and remove from the heat.
  6. Roll out one pastry sheet into a 16-inch square on a lightly floured surface. Cut into 2 inch small squares. Place the squares, slightly overlapping, on top of the chicken mixture.
  7. In a small bowl, whisk the egg with 1 tbsp water. Brush the egg wash over the puff pastry. Place in the oven for 25 minutes until the pastry is golden brown and the filling is bubbling. If it is browning too quickly, cover with foil after it gets as dark as you’d like.