Creating the Skillet Chicken Pot Pie With Puff Pastry is simple when you follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.

3. Cook Vegetables: In the same skillet, add the chopped onion, carrots, and potatoes. Cook for about 5-7 minutes until they begin to soften. Stir in the garlic and cook for an additional minute.

4. Make the Sauce: Sprinkle flour over the cooked vegetables and stir to coat. Gradually pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens. Add thyme, salt, and pepper.

5. Combine Ingredients: Return the cooked chicken to the skillet and mix in the frozen peas. Remove from heat.

6. Add Puff Pastry: Roll out puff pastry over the skillet, covering the filling. Trim excess pastry and tuck edges down into the skillet to seal.

7. Egg Wash: Brush the top of the pastry with the beaten egg for a golden finish.

8. Bake: Place the skillet in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed.

9. Cool Slightly: Once done, remove from the oven and let cool for about 5-10 minutes before serving.

Following this straightforward guide will help you whip up an incredible Skillet Chicken Pot Pie With Puff Pastry that is bound to impress!