Creating a Skillet Chicken Pot Pie With Puff Pastry is an enjoyable and easy process if you follow these steps:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) so it’s ready for baking.
2. Cook the Chicken: Heat olive oil in a large oven-safe skillet over medium heat. Add diced chicken and cook until browned, about 5–7 minutes. Remove the chicken and set it aside.
3. Sauté the Veggies: In the same skillet, add chopped onion and sauté for 2–3 minutes until opaque. Add minced garlic and cook for another 1 minute.
4. Combine Ingredients: Return the cooked chicken to the skillet. Add the frozen mixed vegetables, chicken broth, heavy cream, thyme, salt, pepper, and Worcestershire sauce. Stir until thoroughly combined.
5. Simmer the Filling: Allow the mixture to simmer for about 5–7 minutes until slightly thickened. Adjust seasoning to taste as needed.
6. Top with Pastry: Roll out the puff pastry and place it over the skillet, pressing the edges to seal. Cut a few slits in the pastry to allow steam to escape.
7. Apply Egg Wash: Brush the top of the pastry with the beaten egg to create a golden crust during baking.
8. Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the pastry is golden and puffed.
9. Cool and Serve: Once the pot pie is done, allow it to cool for a few minutes before serving.

Following these steps will ensure your Skillet Chicken Pot Pie With Puff Pastry comes out perfectly every time!