02
Make it
Heat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
Season the diced chicken with olive oil, salt, pepper, garlic powder, thyme, and some of the Ozark seasoning. Set aside to marinate for 15 minutes while you preheat the pan.
Season the chicken and give it 15 minutes to marinate. Cook the chicken in the pan until lightly browned, then transfer it to a plate, leaving the juices in the pan. Add the onions, celery, carrots, potatoes, and mushrooms, if using. Season with salt, pepper, and a little more Ozark seasoning; sauté in the rendered chicken fat until browned. Add the chopped garlic and sauté until fragrant.
Brown the chicken, then lift it out and keep the pan juices. 
The vegetables are browned and ready for the sauce. Add the flour to the vegetables and cook, stirring, for 3 to 4 minutes until lightly browned and the raw flour taste has cooked away.
Slowly add the heavy cream and chicken stock, stirring and scraping the bottom of the pan to loosen any browned bits. Simmer until the sauce thickens. Add the chicken back to the pan and warm it through.
Simmer the cream and stock until the filling thickens. Carefully unfold the puff pastry. Working quickly, place it over the skillet. It doesn’t need to be a perfect circle; let some of the pastry hang over the sides to help keep it from shrinking too much. If it isn’t wide enough or needs to be thinner, flour a cutting board or marble countertop and roll it to the desired size and thickness. You can also overlap two sheets by about half and roll them together into one larger sheet. If you roll out the pastry, refrigerate it for 15 minutes so the butter can firm up and create flaky layers.
Let the pastry hang over the pan edges. Whisk the egg with 1 teaspoon of water and brush it over the pastry. Cut three 2½-inch slits about 1 inch apart, then sprinkle the top with Cypress Sea Salt or another flaky sea salt. Place the skillet on the lined sheet pan to catch any drips in the oven.
Bake at 425°F for 20 to 25 minutes. Reduce the oven to 375°F and continue baking for another 15 to 20 minutes, until the pastry is baked through and the filling has thickened considerably. If the pastry edges are browning too quickly after the first bake, cover those areas with strips of aluminum foil so the center can keep cooking and puffing without the edges burning.
The pie before shielding any pastry edges that are browning too quickly. 
Foil shields the edges while the center keeps cooking. Remove from the oven and let cool slightly before serving.
The finished skillet chicken pot pie, ready to serve.
Notes
Puff Pastry Coverage
If you can cover only part of the filling because you don’t have enough pastry, that’s okay. The exposed area will brown and thicken a little in the oven while the covered portion puffs and turns flaky. For the best result, cut the pastry into strips or smaller pieces and arrange them across the top with a little space between them.
Pairs Well With
Cranberry & Blood Orange Sauce makes a terrific side dish for the pot pie.
From your kitchen
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