Skillet Chicken Pot Pie
Published: March 4, 2021 | Last modified: September 26, 2023.
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This lightened up Skillet Chicken Pot Pie 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. It truly is the ultimate cold weather food and perfect for your next cozy weekend dinner in!
This quick skillet chicken pot pie is a go-to for us during the fall and winter months.
Everything is assembled then baked in a cast iron skillet, but the key to this recipe is the golden, flaky crust. Using 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?
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. Using pre-roasted or store-bought rotisserie chicken means you can have it prepped in minutes! Perfect for an easy weekend dinner at home or for meal-prepped lunches through the week.
This is truly one of my all-time favourite meals and pretty much the warm hug we all need this time of year. The fact that it’s on the healthier side is really just a bonus. Happy cooking!
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Skillet Chicken Pot Pie with Puff Pastry
Makes 4 servings; prep time 25 minutes, bake time 35-40 minutes.
Ingredients:
2 tablespoons butter (sub vegan for dairy free)
½ onion, chopped
1 carrot, sliced
1 celery stalk, sliced
10-12 baby potatoes (halved or quartered depending on size)
2 tablespoons flour
2 cups shredded roasted chicken
1 cup vegetable or chicken broth
2 teaspoons thyme leaves, chopped
1 teaspoon sage leaves, chopped
Salt and freshly ground black pepper to taste
½ to 1 cup frozen peas or carrots
1 sheet puff pastry
1 egg + 1 teaspoon water, whisked together
Instructions:
Preheat oven to 400ºF (204ºC).
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 easily pierced with a fork, about 7-8 minutes. If you find the pan a little dry, stir in ¼ cup water. Fold in the peas and remove pan from stove.
Top with puff pastry, folding any excess pastry under the edges so that 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.
Notes:
Baking dish: Don’t have an oven-proof skillet? This recipe also works well with a standard pie plate or oven-proof baking dish.
Puff Pastry: Reminder to be sure to read and follow the puff pastry instructions for thawing to ensure that it retains its texture and shape.
