Last updated on November 19th, 2024
This lightened up skillet chicken pot pie with puff pastry is the simplest, most delicious one-pan-and-done recipe. An easy, comforting and wholesome meal, it’s packed with protein and veggies, topped with a dreamy puff pastry crust then baked until golden.
A go-to for us during the fall and winter months, this one pan chicken dinner really couldn’t be any easier to make. You probably already have the pastry in your freezer and you can use frozen veggies, as well.
Everything is assembled then baked in a cast iron skillet, but the key to this recipe is the light and golden, flaky crust.
Here’s everything you’ll need to make this skillet chicken pot pie
- Butter (sub dairy free)
- ½ onion
- 1 carrot
- 1 celery stalk, sliced
- 10-12 baby potatoes
- Flour
- Shredded roast chicken (pre-roasted or store-bought)
- Frozen peas or corn
- Vegetable or chicken broth
- Sage
- Thyme
- Kosher or fine sea salt and freshly ground black pepper to taste
- 1 sheet puff pastry
- 1 egg
This skillet chicken pot pie with puff pastry is a reader favourite and pretty much the warm hug we all need this time of year. The puff pastry really does take this classic to a whole other level. And don’t we all love a shortcut that not only saves time, but tastes amazing too? The ultimate cold weather food!
5 more dinner recipes to make tonight
Baked Rosemary Chicken Meatballs
Skillet Roasted Chicken Thighs
Turkey Stuffed Roasted Peppers
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Skillet Chicken Pot Pie (with Puff Pastry)
Equipment
Ingredients
- 2 tablespoons butter sub dairy free
- ½ onion sliced
- 1 carrot sliced
- 1 celery stalk sliced
- 10-12 baby potatoes halved or quartered depending on size
- 2 tablespoons flour
- 2 cups shredded roast chicken pre-roasted or store-bought
- 1 cup vegetable or chicken broth
- 2 teaspoons finely chopped thyme leaves
- 1 teaspoon finely chopped sage leaves
- kosher or fine sea salt and freshly ground black pepper to taste
- 1/2 to 1 cup (80-160 g) frozen peas or corn
- 1 sheet puff pastry
- 1 egg + 1 teaspoon (5 ml) water whisked together
Instructions
- Preheat oven to 400ºF (200ºC).
- Melt butter on medium to low heat in a 10-inch cast iron skillet. Add onions, carrots, celery and potatoes to pan and cook for 4-5 minutes until they begin to soften. Add flour and continue to stir until well blended and the vegetables are coated. Add broth and continue stirring until the flour is fully integrated and a sauce has begun to form.
- Stir in chicken, herbs and seasonings and continue cooking until it starts to bubble and the potatoes are pierced easily with a fork, about 7-8 minutes. If you find the pan a little dry, stir in ¼ cup filtered water. Fold in the peas and remove pan from stove.
- Top with puff pastry, folding any excess pastry under the edges so the pan rim is exposed. Cut 2 or 3 vents into the crust to allow steam to escape and brush with egg wash.
- Bake for 35-40 minutes until the crust is nicely browned. Let cool for 10 minutes and serve.
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