All the comfort, half the work
Skillet Chicken Pot Pie
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
6
1 skillet (6 servings)
Difficulty
Medium
Cost
Moderate
$$
Skillet Chicken Pot Pie
All the comfort, half the work
★4.3(22)
A creamy chicken and vegetable filling topped with flaky puff pastry, all made in one skillet. Classic pot pie flavors without the fuss of a pie crust.
20m
Prep Time
35m
Cook Time
55m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Chicken pot pie is the ultimate comfort food, but making one from scratch — crust and all — can feel like an all-day project. This skillet version gives you every bit of that cozy, creamy satisfaction with a major shortcut: store-bought puff pastry on top instead of a homemade pie crust.
The filling is where all the magic happens anyway. A rich, creamy sauce loaded with tender chicken, carrots, peas, and potatoes — it is like a warm hug in a bowl. The puff pastry bakes up golden and shatteringly flaky right on top of the skillet, making for a beautiful presentation with minimal effort.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, diced
- 1 sheet frozen puff pastry, thawed
- 4 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
Instructions
- 1
Preheat oven to 400°F. Season diced chicken with salt and pepper. Sear in 1 tbsp butter in a large oven-safe skillet over medium-high heat for 5 minutes until golden. Remove to a plate.
- 2
Add remaining 3 tbsp butter to the skillet. Sauté onion, carrots, and celery for 5 minutes. Sprinkle flour over the vegetables and stir for 1 minute.
- 3
Gradually whisk in chicken broth and cream. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-4 minutes.
- 4
Stir in chicken and frozen peas. Season with salt, pepper, and a pinch of thyme. Remove from heat.
- 5
Lay the thawed puff pastry sheet over the top of the skillet, tucking the edges slightly. Cut a few slits for steam. Brush with beaten egg for a golden finish.
- 6
Bake for 20-25 minutes until the puff pastry is deeply golden and the filling is bubbling around the edges.
- 7
Let cool for 5 minutes before serving — the filling will be extremely hot.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Puff pastryBiscuit dough
Place individual biscuits on top for a rustic pot pie with a biscuit crust.
Heavy creamWhole milk
The sauce will be thinner but still creamy. Use 1/4 cup more flour to compensate.
Frozen peasGreen beans or corn
Any frozen vegetable you enjoy works well in the filling.
Tips & Storage
Pro Tips
Thaw puff pastry in the fridge overnight or on the counter for 30 minutes — do not microwave it.
Cut steam vents in the pastry to prevent it from getting soggy from trapped moisture.
An egg wash on the pastry is optional but makes it beautifully golden and shiny.
Use a 10 or 12-inch oven-safe skillet. If you do not have one, transfer the filling to a baking dish.
Storage
Cover the skillet with foil and refrigerate for up to 3 days. The pastry will soften but the filling stays great.
Reheating
Reheat individual portions in a 375°F oven for 15 minutes. The pastry will not re-crisp fully but is still delicious.
Nutrition Facts
Per serving (1/6 of skillet) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates32g
Fat26g
Fiber3g
Sugar4g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use pie dough instead of puff pastry?
- Yes, roll out a pie dough round and lay it over the top. Crimp the edges and cut steam vents.
- Can I use rotisserie chicken?
- Yes, skip the searing step and add 3 cups shredded rotisserie chicken directly to the sauce with the peas.
- Can I prep this ahead?
- Make the filling and refrigerate. When ready, top with puff pastry and bake, adding 5-10 extra minutes since the filling will be cold.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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