Cold weather always sends me straight back to this skillet chicken pot pie recipe.
It’s the kind of dinner that turns a chilly evening into something worth looking forward to.
Instead of fussing with a bottom crust and a pie dish, everything happens in one oven safe skillet.
You get a rich, creamy chicken and vegetable filling under a sheet of golden, flaky puff pastry, and cleanup is a breeze because there’s only one pan to wash.
This is comfort food at its most honest. Tender chicken, sweet carrots, soft potatoes, and peas swimming in a velvety sauce, all tucked under a crackling crust that shatters when you dig your fork in.
If you love the shortcut approach, you’ll probably also like my Bisquick Chicken Pot Pie Recipe, which trades the puff pastry for an even faster biscuit topping.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Skillet Chicken Pot Pie Recipe
This recipe strips away the fussiest part of pot pie, the homemade double crust, without losing any of the coziness.
One skillet does the work of a saucepan, a pie dish, and a mixing bowl all at once.
It also happens to be one of the best ways I know to stretch a rotisserie chicken into a full, satisfying dinner.
My chicken pot pie with biscuits uses a similar trick if you’re looking for another shortcut version.
- Comes together in one skillet, so there’s minimal cleanup
- Ready in under an hour, including baking time
- Uses rotisserie chicken, so there’s no extra cooking step for the protein
- The puff pastry topping bakes up shatteringly flaky every time
- Easy to load up with whatever vegetables you have in the fridge
- Freezes beautifully for a make ahead dinner
Ingredients
Every ingredient here earns its place in the filling or the topping.
Nothing fancy is required, just good pantry staples and a few fresh vegetables.
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1/3 cup all purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 cups cooked, shredded rotisserie chicken
- 1 cup diced Yukon gold potatoes, parboiled until just tender
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- Salt and black pepper, to taste
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten, for egg wash
Read Also: Flaky Pie Crust Recipe
Kitchen Equipment Needed
A good oven safe skillet is really the only special tool this recipe asks for. The rest is standard kitchen gear you probably already have on hand.
- 12 inch cast iron skillet
- Rolling pin
- Pastry brush
- Large mixing bowl
- Whisk
- Cutting board and sharp knife
- Instant read thermometer
This skillet pulls double duty for plenty of other weeknight dinners too, including my Cajun Chicken Skillet Recipe.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this recipe.
They’re not required, but they genuinely make the process smoother and the results better.
1. Lodge Cast Iron Skillet
A heavy cast iron skillet holds heat evenly, which means the bottom of your filling won’t scorch while the top of your puff pastry bakes to a deep golden brown.
It also goes straight from stovetop to oven without a second thought, which is exactly what this one pan recipe needs.
2. OXO Good Grips Pastry Brush
A silicone pastry brush spreads egg wash evenly across the puff pastry without pulling or tearing the dough.
That even coating is what gives you that glossy, deep golden crust in the photos you see on food blogs.
3. French Rolling Pin
If your puff pastry sheet needs a little coaxing to fit your skillet, a tapered French rolling pin gives you more control than a straight roller.
It’s a small upgrade that makes rolling out dough noticeably easier.
I picked up this habit of keeping my equipment simple but reliable while developing my Skillet Cornbread Recipe, which relies on the same cast iron skillet.
Step-by-Step Instructions: How to Make Skillet Chicken Pot Pie
1. Prep your ingredients
- Dice the onion, celery, and carrots into small, even pieces so they cook at the same rate.
- Mince the garlic and set it aside separately, since it cooks much faster than the other vegetables.
- Parboil the diced potatoes in salted water for about 5 minutes, just until a fork slides in easily but they still hold their shape, then drain.
- Shred the rotisserie chicken into bite sized pieces if it isn’t already, discarding the skin and bones.
- Thaw the puff pastry sheet according to the package instructions, usually about 30 to 40 minutes at room temperature.
- Preheat your oven to 400 degrees Fahrenheit.
2. Sauté the vegetables
- Set your cast iron skillet over medium heat and melt the butter until it foams.
- Add the diced onion, celery, and carrots to the skillet.
- Cook, stirring occasionally, for about 5 to 6 minutes, until the onion turns soft and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
3. Build the roux
- Sprinkle the flour evenly over the sautéed vegetables.
- Stir constantly for about 1 minute, coating the vegetables completely and cooking off the raw flour taste.
- The mixture will look pasty and slightly clumped, which is exactly what you want at this stage.
4. Make the creamy filling
- Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming.
- Add the whole milk and heavy cream, continuing to whisk until the mixture is smooth.
- Bring the mixture to a gentle simmer over medium heat, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Stir in the dried thyme and poultry seasoning, then season with salt and black pepper to taste.
5. Add the chicken and vegetables
- Fold the shredded rotisserie chicken into the thickened sauce.
- Add the parboiled potatoes and frozen peas, stirring gently to combine everything evenly.
- Let the filling simmer for another 2 to 3 minutes so the peas heat through and the flavors meld.
- Taste and adjust the seasoning if needed, then remove the skillet from the heat.
6. Top with puff pastry
- On a lightly floured surface, roll the thawed puff pastry sheet just slightly larger than the top of your skillet.
- Carefully drape the pastry over the filling, gently tucking the excess edges down along the inside rim of the skillet.
- Use a sharp knife to cut 4 to 5 small slits in the center of the pastry, which lets steam escape as it bakes.
- Brush the entire surface of the pastry with the beaten egg for a shiny, golden finish.
7. Bake until golden
- Place the skillet on a baking sheet to catch any drips, then transfer it to the preheated oven.
- Bake for 25 to 30 minutes, until the pastry is deeply golden brown and puffed.
- The filling should be bubbling gently around the edges when it’s ready.
- Let the pot pie rest for 10 minutes before serving so the filling has time to set slightly.
For another crust free take on this concept, my Chicken Pot Pie Casserole swaps the puff pastry for a biscuit topping.
Tips for The Best Skillet Chicken Pot Pie
A few small details make a big difference between an average pot pie and a genuinely great one.
These are the habits I’ve picked up after making this recipe more times than I can count.
- Keep the puff pastry cold until the moment you use it, since warm dough is harder to work with and puffs up less in the oven
- Don’t skip parboiling the potatoes, or they’ll still be firm by the time the pastry is done baking
- Whisk the broth in slowly at first to avoid lumps in the sauce
- Let the filling cool slightly before topping with pastry so it doesn’t start melting the dough right away
- Use a baking sheet underneath the skillet to catch any bubbling filling that escapes through the vents
- Rest the pot pie for a full 10 minutes before serving so the sauce isn’t runny on the plate
If you’d rather skip pastry making altogether, my Healthy Chicken Pot Pie Recipe uses a lighter biscuit topping instead.
Serving Suggestions
This pot pie is hearty enough to stand on its own, but a simple side rounds out the meal nicely.
I like to keep things simple since the skillet itself is already rich and filling.
- A crisp green salad with a light vinaigrette to cut through the richness
- Steamed green beans with a squeeze of lemon
- A warm dinner roll for soaking up extra sauce
- Roasted Brussels sprouts for an earthy contrast
- Garlic Mashed Potatoes, if you want double the comfort
Variations of Skillet Chicken Pot Pie
Once you’ve made the base recipe a few times, it’s easy to start playing with it.
Here are some variations my readers have loved.
- Swap in turkey for a great way to use up Thanksgiving leftovers
- Add sliced mushrooms with the onions for extra earthiness
- Use a traditional pie crust instead of puff pastry for a more classic look
- Stir in a handful of fresh spinach at the end for added greens
- Add a pinch of smoked paprika for a subtle smoky depth
- Try my Gluten Free Chicken Pot Pie Recipe for a version that swaps the flour and pastry
Storage and Reheating
This pot pie holds up surprisingly well, though the pastry is always best fresh out of the oven.
Here’s how I store and reheat leftovers.
- Store leftovers covered in the refrigerator for up to 3 days
- Reheat individual portions in a 350 degree oven for about 15 minutes, until warmed through
- Avoid microwaving if possible, since it softens the pastry instead of keeping it crisp
- Freeze the filling alone, without the pastry, for up to 3 months in an airtight container
- Thaw frozen filling overnight in the refrigerator before topping with fresh pastry and baking
Leftovers from my Chicken and Rice Casserole Recipe reheat using this exact same oven method.
Nutritional Facts
Nutrition will vary slightly depending on your exact ingredients and portion sizes, but here’s a general estimate per serving, based on 6 servings.
- Calories: approximately 520 per serving
- Protein: approximately 28 grams
- Carbohydrates: approximately 34 grams
- Fat: approximately 30 grams
- Fiber: approximately 3 grams
- Sodium: approximately 680 milligrams
For a lighter option with a similar nutrition profile, check out my Low Carb Chicken Pot Pie Recipe.
Health Benefits of Key Ingredients
Beyond being comforting, this dish actually packs in some solid nutrition.
A few of the key ingredients pull real weight beyond flavor.
- Chicken provides lean protein that helps keep you full and supports muscle maintenance
- Carrots are rich in beta carotene, which supports eye health
- Celery adds fiber along with vitamin K and potassium
- Peas contribute plant based protein and additional fiber
- Potatoes offer potassium and vitamin C, especially when the skins are left on
- Onion and garlic bring antioxidants along with their flavor
You might also enjoy: Green Bean Casserole Recipe
FAQs About Skillet Chicken Pot Pie
1. Can I use a store bought rotisserie chicken for this recipe?
Yes, rotisserie chicken is actually the easiest option and what I use most often.
It saves a significant amount of prep time compared to cooking chicken from scratch.
2. Can I make this pot pie ahead of time?
You can prepare the filling up to a day ahead and store it covered in the refrigerator.
Just wait to add the puff pastry topping until you’re ready to bake, since raw dough shouldn’t sit refrigerated on top of a hot filling for long periods.
3. What can I use instead of puff pastry?
A traditional pie crust or a batch of biscuit dough both work well as substitutes.
My Chicken Pot Pie With Cream of Chicken Soup uses a similar filling with a different topping if you want to compare.
4. Why is my filling too thin or too thick?
If the filling seems thin, let it simmer a bit longer before adding the chicken and vegetables.
If it’s too thick, whisk in a splash more chicken broth or milk until it reaches a spoon coating consistency.
5. Can I freeze the entire assembled pot pie?
It’s best to freeze the filling on its own rather than the fully assembled dish.
Puff pastry loses its flakiness when frozen and thawed after baking, so adding it fresh gives you the best texture.
Skillet Chicken Pot Pie with Puff Pastry
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour about 43g
- 2 cups chicken broth 480ml
- 1 cup whole milk 240ml
- 1/2 cup heavy cream 120ml
- 3 cups cooked shredded rotisserie chicken about 450g, skin and bones removed
- 1 cup Yukon gold potatoes about 170g, diced and parboiled until just tender
- 1 cup frozen peas about 130g
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- salt and black pepper to taste
- 1 sheet frozen puff pastry thawed (about 1/2 of a 17.3oz / 490g package)
- 1 large egg beaten, for egg wash
Equipment
- 12-inch cast iron skillet Oven-safe
- Rolling Pin French rolling pin recommended for better control
- Pastry brush Silicone pastry brush recommended
- Large mixing bowl
- Whisk
- Cutting board and sharp knife
- Baking sheet To catch drips
Method
- Preheat oven to 400°F. Dice the onion, celery, and carrots evenly. Mince garlic. Parboil diced potatoes in salted water for 5 minutes until just tender, then drain. Shred the chicken and thaw the puff pastry.
- Melt butter in a 12-inch cast iron skillet over medium heat. Add onion, celery, and carrots. Cook for 5-6 minutes until onion is soft. Add garlic and cook 30 seconds more, stirring constantly.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. The mixture will look pasty and clumped.
- Slowly whisk in chicken broth to prevent lumps. Add whole milk and heavy cream, whisking until smooth. Simmer for 5-7 minutes, stirring often, until thickened. Stir in thyme, poultry seasoning, salt, and pepper.
- Fold in the shredded chicken, parboiled potatoes, and frozen peas. Simmer for 2-3 minutes to heat through and meld flavors. Adjust seasoning, then remove from heat.
- Roll the thawed puff pastry slightly larger than the skillet on a floured surface. Drape it over the filling, tucking the excess down along the inside rim. Cut 4-5 slits in the center. Brush the top with beaten egg.
- Place the skillet on a baking sheet. Bake for 25-30 minutes until the pastry is deeply golden and puffed, and the filling is bubbling at the edges. Let rest for 10 minutes before serving.
Nutrition
Notes
- Keep the puff pastry cold until the moment you use it. Warm dough is harder to work with and won’t puff up as much in the oven.
- Don’t skip parboiling the potatoes – they’ll remain firm if added raw, since the baking time is short.
- Whisk the broth slowly at first to avoid lumps in the sauce.
- Let the filling cool slightly before adding the pastry so it doesn’t start melting the dough right away.
- Use a baking sheet underneath the skillet to catch any bubbling filling that escapes through the vents.
- Rest the pot pie for a full 10 minutes before serving so the sauce isn’t runny on the plate.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 15 minutes for best texture (avoid microwaving, as it softens the pastry).
- Make-ahead: Prepare the filling up to a day ahead and refrigerate. Add fresh puff pastry just before baking for the best texture.
- Freezing: Freeze the filling alone (without pastry) for up to 3 months. Thaw overnight, then top with fresh puff pastry and bake.
Private Notes
Tried this recipe?
Let us know how it was!Conclusio
This skillet chicken pot pie recipe has earned a permanent spot in my regular dinner rotation, and I have a feeling it might do the same for you.
It’s warm, it’s filling, and it comes together with far less effort than a traditional double crust pie.
Give it a try this week and let me know how it turns out in the comments below.
I’d love to hear what variations you tried or what sides you paired with it.
Recommended:
- Buttery Dinner Rolls Recipe
- Crockpot Chicken Noodle Soup
- Tomato Basil Chicken Skillet Recipe
- Butter Pie Crust Recipe
- Creamy Lemon Chicken Skillet
