Skillet Chicken Pot Pie Recipe

Introduction

Enjoy the comforting flavors of a classic chicken pot pie with a crisp puff pastry topping. This skillet chicken pot pie is easy to make and perfect for a cozy dinner any night of the week.

Ingredients

• ½ cup (1 stick) salted butter
• 2 cups thinly sliced carrots (about 2 large carrots)
• 1 cup thinly sliced celery (about 3 ribs)
• 1 cup chopped yellow onion
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon celery seed
• 1 teaspoon garlic powder
• 1 teaspoon minced fresh thyme
• 1 cup whole milk
• 2 cups chicken stock
• 2 cups frozen peas
• 4 cups cooked shredded chicken
• 1 (17.3-ounce) package puff pastry, thawed according to package
• 1 large egg

Instructions

1. Step 1: Preheat the oven to 425°F with a rack in the center position.
2. Step 2: Melt the butter in a 12-inch cast-iron or ovenproof skillet over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. Step 3: Sprinkle the flour, salt, pepper, celery seed, garlic powder, and thyme over the vegetables. Cook, stirring constantly, until a thick paste forms and coats the vegetables, about 2 minutes.
4. Step 4: Gradually pour in the milk, whisking constantly to prevent lumps. Once smooth, gradually whisk in the chicken stock. Bring to a simmer and cook, stirring continuously, until the mixture thickens to a gravy-like consistency, about 5 minutes.
5. Step 5: Stir in the peas and shredded chicken until well combined and heated through.
6. Step 6: On a lightly floured surface, roll one sheet of puff pastry into a 16-inch square. Cut into 3-inch squares (about 16 pieces). Arrange the squares on top of the chicken mixture, overlapping slightly.
7. Step 7: In a small bowl, beat the egg with 1 tablespoon of water. Brush the pastry with the egg wash.
8. Step 8: Bake for 25 minutes, or until the pastry is deep golden brown and the filling is bubbling. If the pastry browns too quickly, cover loosely with foil.

Tips & Variations

• Use leftover roast chicken to save time and add extra flavor.
• For a vegetarian version, substitute the chicken with mushrooms and use vegetable stock.
• Make sure to thaw puff pastry completely before rolling for easier handling.
• Add fresh herbs like parsley or rosemary for an extra burst of flavor.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven until heated through and the pastry is crisp, about 15 minutes. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked shredded chicken?

It’s best to use cooked chicken for this recipe. If using frozen chicken, thaw and cook it fully before shredding and adding to the filling.

What can I use if I don’t have puff pastry?

You can substitute puff pastry with pie crust or biscuit dough, though the texture and appearance will be slightly different but still delicious.

Skillet Chicken Pot Pie Recipe

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4.7 from 114 reviews

This Skillet Chicken Pot Pie Recipe combines a creamy, savory chicken and vegetable filling cooked in a cast-iron skillet topped with flaky puff pastry squares baked to golden perfection. The recipe delivers comfort food with tender shredded chicken, tender carrots, celery, peas, and a flavorful herb-infused gravy, all finished with a crisp puff pastry crust.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 cups thinly sliced carrots (about 2 large carrots)
• 1 cup thinly sliced celery (about 3 ribs)
• 1 cup chopped yellow onion
• 1 teaspoon minced fresh thyme

Liquids and Dairy

• ½ cup (1 stick) salted butter
• 1 cup whole milk
• 2 cups chicken stock

Dry Ingredients and Seasonings

• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon celery seed
• 1 teaspoon garlic powder

Other Ingredients

• 2 cups frozen peas
• 4 cups cooked shredded chicken
• 1 (17.3-ounce) package puff pastry, thawed according to package directions
• 1 large egg

Instructions

1. Preheat Oven: Preheat your oven to 425°F and position a rack in the center. This ensures even baking of the pot pie with a crisp golden puff pastry topping.
2. Sauté Vegetables: Melt butter in a 12-inch cast-iron or ovenproof skillet over medium heat. Add the onion, celery, and carrots, cooking and stirring occasionally until the onion is softened and translucent, about 5 minutes. This develops the base flavors for the filling.
3. Create Roux: Sprinkle flour, kosher salt, black pepper, celery seed, garlic powder, and fresh thyme over the vegetables. Stir constantly for about 2 minutes until a thick paste forms and coats the vegetables, which helps thicken the filling.
4. Add Liquids: Gradually whisk in the milk to the roux mixture to avoid lumps. Then slowly whisk in the chicken stock. Bring it to a simmer while stirring continuously, cooking for about 5 minutes until the mixture thickens to a gravy-like consistency.
5. Combine Filling: Stir in frozen peas and shredded chicken until they are fully mixed and heated through, creating a hearty and creamy filling.
6. Prepare Puff Pastry: On a lightly floured surface, roll one sheet of thawed puff pastry into a 16-inch square. Cut the square into 3-inch pieces, yielding about 16 squares.
7. Top Filling: Arrange the puff pastry squares directly atop the chicken mixture in the skillet, overlapping them slightly to cover the filling.
8. Apply Egg Wash: Beat the egg with 1 tablespoon of water in a small bowl, then brush the mixture evenly over the puff pastry squares to promote a golden, glossy finish when baked.
9. Bake: Place the skillet in the preheated oven and bake for 25 minutes, or until the pastry is deeply golden brown and the filling is bubbling. If the pastry browns too quickly, cover loosely with foil to prevent burning.

Notes

• You can use a 12-inch ovenproof skillet such as cast iron for both cooking the filling and baking the pot pie, reducing cleanup.
• Make sure to thaw puff pastry sheet according to package instructions before rolling and cutting.
• If you don’t have fresh thyme, dried thyme can be substituted, but reduce the amount to ½ teaspoon.
• Leftover cooked chicken or store-bought rotisserie chicken works well in this recipe.
• Monitor pastry during baking; cover loosely with foil if it browns too quickly to avoid burning.

Keywords: chicken pot pie, skillet chicken pot pie, puff pastry chicken pot pie, comfort food, easy chicken recipe