Enjoy a cozy and comforting chicken pot pie, made in just one pan! This chicken pot pie skillet is cooked on the stove, topped with a sheet of puff pastry, and baked in the oven for the easiest pot pie ever. It's made from start to finish in 1 hour.
Craving chicken pot pie but don't want to go through the hassle of a full pie crust? Make this Skillet Chicken Pot Pie with Puff Pastry! A classic creamy chicken pot pie filling is made in a cast iron skillet, topped with a sheet of puff pastry, then baked to form a crunchy, flaky crust.
This recipe has all the flavors and textures of a typical chicken pot pie, yet is made in one pan in one hour. Frozen veggies and a rotisserie chicken make it quick and easy to throw together. It's a simple weeknight version of the classic comfort food.
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Why You'll Love This Recipe
- One pan and one hour is all it takes to make this chicken pot pie skillet.
- Use frozen vegetables and a rotisserie chicken for easy prep.
- All the flavors of a classic chicken pot pie and no need to fuss with pie dough.
- A cozy and comforting weeknight meal.
Love quick & easy dinners? You'll also like my white chicken chili, roasted vegetable pasta sauce, sausage & eggplant pasta, pea and pancetta pasta, and white cheddar mac and cheese.
Ingredients & Substitutions
Here is everything you'll need to make this chicken pot pie skillet:
- Cooked chicken—I use a rotisserie chicken for ease! You can use light or dark meat.
- Salted butter
- Onion—use a yellow or white onion
- Garlic—freshly minced is best
- Flour—used to thicken the filling. Alternatively, you could use cornstarch.
- Seasonings: salt, black pepper, thyme, poultry seasoning, cayenne pepper
- Low sodium chicken broth
- Heavy cream—or use milk to reduce the fat if desired.
- Frozen carrots, peas, corn—frozen or canned veggies make this dish quick to throw together.
- Lemon juice—a tiny bit of acid brightens up the filling.
- Puff pastry—this normally comes in sheets or rolls in the frozen aisle of the grocery store. Be sure to let it thaw in the fridge overnight or on the counter for a few hours before using.
- Egg—for brushing on the puff pastry to encourage browning.
Equipment
This recipe requires a 10 or 12" cast iron skillet or other oven safe skillet. If you do not have an oven safe skillet, you can cook the filling in a regular skillet then transfer to a baking dish, top with the puff pastry, and bake.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 400ºF.
In a 10 or 12-inch cast iron/oven-safe skillet, melt the butter over medium heat and sauté the onion for 3 minutes. Add the garlic and cook for another 2 minutes.
(1) Sprinkle the flour and seasonings into the pan. Stir and cook for 1 minute.
Deglaze with the chicken broth and stir until a thick paste forms. Add in the heavy cream. Add more flour by the tablespoon to help thicken if needed.
(2) Stir in the chicken, vegetables and lemon juice.
(3) The filling should be thick but not dry. Add additional cream or milk to thin as needed. If your skillet looks too full, you can transfer the filling to a larger baking dish.
Place the sheet of puff pastry over the top of the skillet and trim the excess. Cut an x in the centre to allow steam to escape. Brush with a whisked egg wash.
(4) Bake for about 30 minutes until golden brown. Allow the pot pie skillet to cool for 10 minutes before serving warm. Be careful, the skillet will be very hot.
Tip: If you like things spicy, try adding crushed red chili flakes to the filling, plus your favorite hot sauce! Or drizzle hot sauce on the freshly baked skillet.
Storage
I like to leave any leftovers in the skillet, cover with foil, and refrigerate. Then I re-heat the whole skillet the next day. Alternatively, you could re-heat individual portions in a small baking dish in the oven or air fryer until hot and crispy.
Freezing
While you could freeze the chicken pot pie filling, I do not recommend freezing the assembled dish with puff pastry as it will get soggy.
Expert Tips
Here are some of my top tips and tricks for successful chicken pot pie skillet:
- Use frozen vegetables and a rotisserie chicken for no mess prep!
- Chop everything ahead of time for quick cooking.
- Adjust the amount of flour/chicken broth depending on if the filling is too thick or thin.
- If your skillet looks too full, you can transfer the filling to a larger baking dish, then top with the puff pastry, egg wash, and bake.
- Place a baking sheet underneath the skillet while baking to catch any bits bubbling over.
- Allow the skillet to cool for 10 minutes before cutting, it will be very hot!
Frequently Asked Questions
This recipe will keep in the fridge, covered, for up to 4 days. Re-heat in the skillet or a baking dish in the oven or air fryer until hot and crispy again.
You can re-heat portions of chicken pot pie skillet in a baking dish in the oven at 350ºF for 20-30 minutes or in a heat-safe dish in the air fryer at 350ºF for 10 minutes until hot and crispy.
It doesn't get more cozy than this skillet chicken pot pie with puff pastry. The comforting classic, turned easy weeknight dinner. This recipe is perfect for the colder months. Frozen veggies, rotisserie chicken, and puff pastry make it easy!
More Quick Dinners
- Roasted vegetable pasta sauce
- Chicken bone broth soup
- Greek chicken meatballs
- Italian pasta salad with salami
- Buffalo chicken stuffed sweet potatoes
- Pasta with peas and pancetta
- Air fryer halibut
- Sausage & eggplant pasta
Related Recipes
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- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
Have you made this chicken pot pie skillet? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Chicken Pot Pie Skillet with Puff Pastry
Equipment
- 10-12" oven safe skillet
Ingredients
- 1 lb cooked chicken, diced I use a rotisserie chicken
- 2 tablespoon salted butter
- 1 onion, diced
- 2 cloves garlic, minced
- ¼ cup flour
- 1 teaspoon thyme
- ½ teaspoon each: salt, black pepper, poultry seasoning
- ¼ teaspoon cayenne pepper optional
- 2 cups low sodium chicken broth
- ¾ cup heavy cream or milk
- 1 cup each: frozen carrots, peas, corn thawed
- 1 teaspoon lemon juice
- 1 sheet puff pastry thawed
- 1 egg
Instructions
- Preheat the oven to 400ºF.
- In a 10 or 12-inch cast iron/oven-safe skillet, melt the butter over medium heat and sauté the onion for 3 minutes. Add the garlic and cook for another 2 minutes.
- Sprinkle the flour and seasonings into the pan. Stir and cook for 1 minute.
- Deglaze with the chicken broth and stir until a thick paste forms. Add in the heavy cream. Add more flour by the tablespoon to help thicken if needed.
- Stir in the chicken, vegetables and lemon juice. The filling should be thick but not dry. Add additional cream or milk to thin as needed. If your skillet looks too full, you can transfer the filling to a larger baking dish.
- Place the sheet of puff pastry over the top of the skillet and trim the excess. Cut an x in the centre to allow steam to escape. Brush with a whisked egg wash.
- Bake for about 30 minutes until golden brown. Allow the pot pie skillet to cool for 10 minutes before serving warm. Be careful, the skillet will be very hot.
Notes
- If you do not have an oven safe skillet, you can cook the filling in a skillet then transfer to a baking dish, top with the puff pastry, and bake.
- To reduce the fat, use milk instead of heavy cream.
- You can add any spices or seasonings you want. Add red pepper flakes for a kick or top with hot sauce!
- I like to leave any leftovers in the skillet, cover with foil, and refrigerate. Then I re-heat the whole skillet the next day. Alternatively, you could re-heat individual portions in a small baking dish in the oven or air fryer until hot and crispy.
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