Skillet Chicken Pot Pie with Puff Pastry
This skillet chicken pot pie is the ultimate cold-weather comfort food. Everything comes together in one oven-safe skillet, from the rich, creamy chicken and vegetable filling to the golden, flaky puff pastry topping. It's a fuss-free dinner that uses rotisserie chicken for a shortcut, ready in under an hour with minimal cleanup.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 34gProtein: 28gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 95mgSodium: 680mgPotassium: 420mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 8mgIron: 12mg
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