This skillet chicken pot pie is based on my classic chicken pot pie recipe, but instead of pie crust it's topped with frozen puff pastry for when you need something a little quicker and easier! It all comes together in one pan for a hearty, delicious weeknight meal!
You might also like these mini chicken pot pie tarts or this savory tomato tart!
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Ingredient Notes
You just need a few simple ingredients to make this skillet chicken pot pie with puff pastry!
Chicken - I use my favorite poached chicken breasts for the filling, but you can also use leftover rotisserie chicken or whatever else you have on hand! It's also delicious with leftover thanksgiving turkey!
Fresh Veggies - I recommend using fresh veggies for this skillet pot pie! However, frozen veggies work just as well. Instead of fresh vegetables, substitute 3 cups of frozen mixed vegetables.
Potatoes - Any variety of potato will work for the filling, but I prefer yukon gold potatoes if possible. I leave the peels on my potatoes because I'm too lazy to peel them and I don't mind the taste of the peels. But peel if desired! Be sure to dice the potatoes very small so they cook faster!
Chicken Broth - I almost always use my homemade vegetable stock because that's what I keep on hand, but any store-bought vegetable or chicken stock or broth will work great! Just note that store-bought stock typically has a much higher salt content, so you may need to adjust the seasonings.
Herbs - I use fresh thyme and sage, but you can substitute 1 ½ teaspoons of dried poultry seasoning instead.
Cayenne Pepper - I love adding just a little bit of cayenne for some added flavor and heat! But just leave it out if you prefer.
Flaky Sea Salt - I always add flaky sea salt on top of the puff pastry for both flavor and looks! I love using Maldon Flaky Sea Salt because it has the best flavor and texture.
Puff Pastry - I always use frozen puff pastry for this skillet pot pie. Just place the box in the fridge the night before you plan to make the pot pie, and the pastry will be perfectly thawed and ready to use! Instead of puff pastry, you could also top the pot pie with pie crust!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Skillet Pot Pie
Preheat the oven to 400°F.
In a large oven safe skillet over medium-high heat, add the butter, onions, garlic, and carrots to the pot and sauté for 5-7 minutes or until softened and aromatic.
Then stir in the flour and spices and cook for 2 minutes.
Deglaze the pan with the chicken broth, stirring to form a thick paste with the flour.
Add in the potatoes and reduce the heat to simmer. Cook for about 15 minutes or until the potatoes are cooked though.
Then add in the shredded chicken, corn, peas, thyme, and sage, and milk and cook for another 2-3 minutes.
The filling should be thick, but not dry. If you need more liquid, add in milk ¼ cup at a time.
Add in the lemon juice and add salt and pepper to taste.
Remove the filling from heat and set aside to let cool slightly while you prep the topping.
In a small bowl, whisk an egg to use for egg wash (this is optional but helps the puff pastry brown).
Remove the thawed puff pastry sheet from the fridge. Gently roll out the sheet into a slightly larger rectangle. If desired, cut into a circle a few inches larger than your skillet.
Top the cooked filling with the puff pastry sheet and cut a couple slits in the top to allow steam to escape.
Then brush the top of the puff pastry with egg wash and sprinkle with flaky sea salt if desired.
Bake at 400°F for 25-35 minutes or until golden brown. Serve warm.
Recipe FAQ's
This pot pie is best eaten the same day, but you can store it covered in the fridge for up to 3 days.
Cover with foil and reheat in a 350°F oven for 20-30 minutes or until heated through.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Skillet Chicken Pot Pie with Puff Pastry
Special Equipment
Ingredients
Filling
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced or chopped
- 1 cup carrots, sliced*
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- ¼ cup all purpose flour
- 1 ½ cups chicken broth
- 1 cup potatoes, finely diced
- 1 cup heavy cream, or whole milk
- 1 ½ cups cooked chicken, shredded or diced
- 1 cup corn kernels, canned or frozen*
- 1 cup green peas , fresh or frozen*
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- 1 teaspoon lemon juice
Pot Pie
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten for egg wash
- flaky sea salt, optional
Instructions
- Preheat the oven to 400°F.
- In a large oven safe skillet over medium-high heat, add the butter, onions, garlic, and carrots to the pot and sauté for 5-7 minutes or until softened and aromatic.
- Then stir in the flour and spices and cook for 2 minutes.
- Deglaze the pan with the chicken broth, stirring to form a thick paste with the flour.
- Add in the potatoes and reduce the heat to simmer. Cook for about 15 minutes or until the potatoes are cooked though.
- Then add in the shredded chicken, corn, peas, thyme, and sage, and milk and cook for another 2-3 minutes.
- The filling should be thick, but not dry. If you need more liquid, add in milk ¼ cup at a time.
- Add in the lemon juice and add salt and pepper to taste.
- Remove the filling from heat and set aside to let cool slightly while you prep the topping.
- In a small bowl, whisk an egg to use for egg wash (this is optional but helps the puff pastry brown).
- Remove the thawed puff pastry sheet from the fridge. Gently roll out the sheet into a slightly larger rectangle. If desired, cut into a circle a few inches larger than your skillet.
- Top the cooked filling with the puff pastry sheet and cut a couple slits in the top to allow steam to escape.
- Then brush the top of the puff pastry with egg wash and sprinkle with flaky sea salt if desired.
- Bake at 400°F for 25-35 minutes or until golden brown. Serve warm.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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