Chicken Pot Pie Skillet with Puff Pastry

chicken pot pie skillet with a wooden spoon scooping filling.

5 from 1 vote

Chicken Pot Pie Skillet with Puff Pastry

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 441kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimate.

Nutrition