This comforting Skillet Chicken Pot Pie is a favorite recipe from our other farm, Victoria’s Lavender, and one we’re excited to share here at Tumalo Lavender. Created by Kelsey Miguel (@notumamiscooking), this cozy dish is seasoned with Herbs de Provence and filled with classic, nourishing ingredients—perfect for slow evenings, family dinners, or anytime you’re craving something warm and familiar. We love how simple herbs can elevate everyday cooking, and this recipe is a beautiful example of that.

Recipe origin: Victoria’s Lavender
Author: Kelsey Miguel (@not_umamis_cooking)

Victoria's Lavender – Skillet Chicken Pot Pie

Serves: 4–5
Prep time: 25 minutes
Cook time: 35 minutes

Ingredients:
2 lbs chicken breast (2 breasts)
1.5 C frozen mixed vegetables, thawed
1/3 medium yellow onion, minced
1.5 C potatoes, peeled and diced
1/4 C parsley, chopped
3 garlic cloves
2.5 C chicken broth
1 egg
2 Tbsp olive oil
1 Tbsp Herbs de Provence
1 tsp salt
1 tsp black pepper
4 Tbsp all purpose flour (+ extra for puff pastry)
1 package frozen puff pastry

Kitchen Supplies:
10-inch cast iron (or medium casserole dish)
Medium pot
Liquid measuring cup
Strainer
Cutting board
Wooden spoon
Peeler
Knife

Assembly: Skillet Chicken Pot Pie

1. Cook chicken.
   Option 1:
   Boil chicken breast in a medium-sized pot with four cups of water or until the chicken breast is covered with water. Add 3 garlic cloves and 1 Tbsp of salt. Allow to cook for 20 minutes, skimming off any scum that comes to the top. Remove the chicken breast from broth and allow to cool, then shred with hands or forks. Strain and save chicken broth.
   Option 2:
   In your cast iron skillet, heat 2 Tbsp of olive oil over medium heat. Grill chicken until cooked, about 10–15 minutes. Remove from heat and allow to cool, shred with hands or forks. (With this option, you will need to buy or make your own chicken broth.)
   Option 3:
   You could also buy rotisserie chicken and make this dish even quicker!
2. Preheat oven to 375°F.
3. In a 10-inch cast iron, sauté onion in 2 Tbsp of olive oil.
4. Add in vegetables and sauté for 1–2 minutes.
5. Add in flour, salt, herbs, and black pepper, mixing until flour coats vegetables.
6. Slowly add in chicken broth, ½ C at a time, until broth has thickened.
7. Add potatoes and shredded chicken. Mix until fully incorporated.
8. Top with thawed and rolled-out puff pastry, cut the pastry along the edges of the pan, and brush with egg wash.
9. Bake in the oven for 35 minutes.
10. Enjoy!

We love sharing recipes that bring people together and highlight the simple joy of cooking with herbs. This dish is a wonderful reminder of how comforting, seasonal meals can be—and we’re grateful to Kelsey Miguel for letting us share one of their favorites here. If you give this recipe a try, we’d love to hear how it turned out.