Skillet Puff Pastry Chicken Pot Pie
This skillet chicken pot pie with puff pastry is the perfect dinner for a cold night – it’s so cozy and comforting. The creamy filling, with tender chicken, carrots, celery, and leeks, simmers under that flaky and golden crust. If you’re craving comforting food, this pot pie recipe is for you.
In my world, chicken pot pie is one of the best comfort food dinners to ward off the winter chills. I like to make it on a weekend when there’s time to prep some veggies, simmer them in a creamy sauce with chicken, and top them with the easiest pot pie crust ever: puff pastry. It’s the coziest kind of cooking, and the reward is breaking through the golden, flaky crust to get to the hearty filling inside.
I’ve fiddled with my recipe over the years, and this skillet chicken pot pie recipe is my favorite these days. It’s less fussy than other versions I’ve made, using just a skillet, a simple filling, and a super easy crust.
Ingredients
- Cooked chicken: Leftover chicken is great for this recipe, or you can use rotisserie chicken. If it’s holiday time, you can use your leftover roasted turkey instead.
- Veggies: I like to combine carrots, leeks, garlic, and celery for the filling.
- Herbs: Fresh rosemary and thyme flavor the filling. I love fresh herbs, but you can use dried herbs instead. Just reduce the amount by 1/3.
- Sauce: The base of the filling is made with butter, all-purpose flour, chicken broth, salt, pepper, and cream.
- Crust: Storebought frozen puff pastry makes things so easy (and delicious!). I like to brush the pastry with beaten egg so the pastry bakes up nice and golden.
How to Make It
☑️ Sauté the Veggies
Melt the butter in an oven-safe skillet, and cook the carrot, leek, and celery with salt until the veggies are softened. Add the minced garlic and stir.
☑️ Make the Sauce
Add the flour, herbs, salt, and pepper to the skillet. Stir so everything is coated with the flour, and then slowly add the broth while stirring.
Bring the mixture to a simmer, add the chicken, and stir in the cream. Remove the skillet from the heat.
☑️ Add the Puff Pastry Topping
Unroll the puff pastry sheet and cut it into 28 small rectangles. Layer them on the filling in the skillet. You can layer the pastry pieces in any pattern you like as long as they overlap slightly.
Lightly coat the puff pastry with the beaten egg.
☑️ Bake the Pot Pie
Place the skillet in the oven and bake the pot pie at 400°F for 20 to 25 minutes or until the pastry is golden and the filling is bubbling hot. Let it stand at room temperature for a few minutes before serving.
More Comfort Food Recipes
Skillet Chicken Pot Pie
This skillet chicken pot pie has a deliciously creamy filling made with chicken and veggies and a super simple puff pastry crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
- 5 tablespoons unsalted butter
- 2 large carrots, diced
- 2 leeks, chopped (white and light green parts only)
- 1 rib of celery, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 teaspoon minced fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1 1/2 teaspoons kosher salt, divided
- ¼ teaspoon black pepper
- 2 1/2 cups low sodium chicken broth (see note)
- 3 cups chopped cooked chicken
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed (see note)
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F.
- Melt the butter in a 10-inch cast iron skillet or oven-safe skillet over medium heat. Add the carrots and cook them for 5 to 7 minutes, until softened. Add the leeks, celery, and 1 teaspoon of salt. Sauté the veggies until tender, about 10 to 12 minutes. Add the minced garlic and cook it for one minute.
- Add the flour, rosemary, thyme, ½ teaspoon salt, and pepper. Stir to coat the veggies with the flour. Gradually stir in the chicken broth, stirring constantly so no lumps form. Once you’ve added all the broth, bring the mixture to a simmer and stir in the chicken.
- Add the cream to the filling and stir to combine. Turn off the heat and give the filling a taste. If it needs more salt, add it now.
- Remove the puff pastry from the fridge, roll it out, and cut it into 28 small rectangles. Arrange the pastry pieces in an overlapping pattern on top of the filling. Brush a thin and even layer of the beaten egg onto the puff pastry (you may not use all of the egg.)
- Transfer the skillet to the oven. Bake the pot pie for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbling. Remove from the oven and let it cool for a few minutes before serving.
Notes
Chicken broth: You can use dry white wine in place of some of the chicken broth. The wine adds a bit of a grown-up taste – when I do this, I like to use chardonnay or sauvignon blanc. If you try it, use 1/4 cup of wine and 2 1/4 cups of broth.
The puff pastry needs to be thawed before you use it. I usually place it in the fridge the day before making the pot pie. Leave it in the fridge until you’re ready to use it so it’s nice and cold. If you leave it out at room temperature while you make the filling, it will warm up too much and won’t puff up as nicely while it bakes.
The nutrition estimate is for four generous servings. The recipe will stretch to serve six if you add a salad or veggie on the side.
Nutrition
- Calories: 816
- Sugar: 4.8g
- Sodium: 805.9mg
- Fat: 52.3g
- Saturated Fat: 18.2g
- Unsaturated Fat: 30.7g
- Trans Fat: 0.2g
- Carbohydrates: 49.5g
- Fiber: 3.5g
- Protein: 37.5g
- Cholesterol: 157.1mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipes with Puff Pastry
If you’re craving cozy comfort food, I hope you try this skillet chicken pot pie!
Happy cooking,
This chicken pot pie post has been updated from the archives. It was first published in November 2014.
This pot pie is so cute! With the change in weather this last week, I feel like I can finally make some more hearty dishes.
This is the very first chicken pot pie that I baked that was successful. And I tried a few that were mediocre.
Wow. This recipe is success. I had no problem following the instructions.