Follow these simple steps to create your Skillet Chicken Pot Pie With Puff Pastry:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.

2. Cook the Chicken: Heat olive oil or butter in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

3. Sauté the Vegetables: Add the chopped onions, diced carrots, and celery to the skillet. Cook until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for another minute.

4. Make the Sauce: Sprinkle the flour over the chicken and vegetables, stirring to combine. Gradually pour in the chicken broth and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a simmer, letting it thicken for about 3-5 minutes.

5. Season the Filling: Add the frozen peas, dried thyme, and rosemary to the skillet. Taste and adjust seasoning as needed with salt and pepper. Remove from heat.

6. Prepare the Puff Pastry: Roll out one sheet of puff pastry on a lightly floured surface. Cut it to fit your skillet if necessary.

7. Assemble the Pot Pie: Pour the chicken and vegetable filling into the skillet, ensuring it’s evenly distributed. Place the rolled-out puff pastry sheet on top of the filling. Use a knife to make slits in the pastry to allow steam to escape.

8. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.

9. Cool and Serve: Allow the pot pie to cool for 5-10 minutes before serving. This gives the filling time to set.