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Easy Skillet Chicken Pot Pie with Flaky Puff Pastry

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A cozy, quick skillet chicken pot pie with a creamy, peppery filling and a golden, flaky puff pastry top. Perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or heavy cream for extra richness)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 3 cups cooked, shredded chicken (from a rotisserie chicken is perfect)
  • 1 cup frozen peas
  • ½ cup frozen corn kernels (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 sheet frozen puff pastry (like Pepperidge Farm), thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Let the thawed puff pastry sheet sit on the counter for about 10 minutes.
  2. Place a 10-inch oven-safe skillet over medium heat and add the butter. Once melted and foaming, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the softened vegetables. Stir constantly for about 2 minutes until the mixture looks dry and pasty.
  4. Slowly pour in the chicken broth, whisking or stirring vigorously to prevent lumps. Add the milk (or cream) and continue to stir until the sauce thickens, about 3-5 minutes. Stir in the dried thyme, rosemary, salt, and pepper. Adjust seasoning to taste.
  5. Turn the heat to low. Gently fold in the shredded chicken, frozen peas, and frozen corn (if using). Stir until well combined and the chicken is heated through. Remove the skillet from the heat.
  6. On a lightly floured surface, gently roll out the puff pastry sheet to about an 11-inch square, about ¼-inch thick. Drape the pastry over the skillet, letting the edges hang over. Cut 3-4 small slits in the center for steam to escape.
  7. Brush the entire surface of the puff pastry with the egg wash. Sprinkle generously with flaky sea salt. Place the skillet on a baking sheet and bake for 20-25 minutes, until the pastry is puffed and deep golden brown.
  8. Let the pot pie rest for 10-15 minutes before serving. Garnish with fresh parsley.

Notes

For best results, use a rotisserie chicken for convenience and flavor. Thaw puff pastry in the fridge overnight, not on the counter. Let the pot pie rest after baking to allow the filling to set. The filling can be made up to 2 days in advance.

Nutrition

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

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