Skillet Chicken Pot Pie with Puff Pastry Recipe
If you’re searching for a comforting, crowd-pleasing meal that combines flaky, buttery crust with a rich, savory filling, the Skillet Chicken Pot Pie with Puff Pastry is an absolute winner. This dish takes the classic chicken pot pie to new heights by layering tender chicken, fresh vegetables, and creamy sauce all cooked together in one skillet before being topped with golden puff pastry. It’s the perfect cozy meal for cooler nights or anytime you want to impress with minimal fuss and maximum flavor.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each one plays a simple but essential role in creating the perfect balance of taste, texture, and color in this Skillet Chicken Pot Pie with Puff Pastry. From the sweetness of carrots to the flaky, buttery puff pastry topping, these ingredients come together harmoniously.
- Unsalted butter: Adds richness and helps soften the onions and garlic for a flavorful base.
- Onion: Finely diced for a sweet and aromatic foundation in your filling.
- Garlic: Minced to infuse a warm, savory note without overpowering the dish.
- Carrots: Sliced for a touch of natural sweetness and vibrant color.
- Kosher salt: Enhances all the natural flavors of the filling ingredients.
- Black pepper: Adds just the right amount of gentle heat and depth.
- Cayenne pepper (optional): A pinch for a subtle spicy kick, if you like a little extra warmth.
- All-purpose flour: Thickens the filling to that irresistible creamy consistency.
- Chicken broth: Provides the savory base liquid that brings the filling together.
- Potatoes: Finely diced to add hearty texture and substance.
- Heavy cream or whole milk: Adds luscious creaminess to the filling.
- Cooked chicken: Shredded or diced for tender, protein-packed goodness.
- Corn kernels: Sweet bursts of flavor, canned or frozen work perfectly.
- Green peas: Fresh or frozen, they contribute a sweet, fresh contrast.
- Fresh thyme and sage: Aromatic herbs that bring earthy brightness and complexity.
- Lemon juice: A splash to brighten and balance the richness.
- Frozen puff pastry sheet: The crowning glory that bakes into a golden, flaky crust.
- Egg: Beaten, used as an egg wash to give the pastry a shiny, golden finish.
- Flaky sea salt (optional): Sprinkled on top for extra crunch and flavor enhancement.
How to Make Skillet Chicken Pot Pie with Puff Pastry
Step 1: Prepare the Flavored Base
Start by melting butter in a large oven-safe skillet over medium-high heat. Add finely diced onions, minced garlic, and sliced carrots, sautéing them for about 5 to 7 minutes until everything is softened and aromatic. This builds the delicious foundation for your filling with sweet, savory, and fragrant notes.
Step 2: Thicken the Filling
Sprinkle in the flour and your spices—kosher salt, black pepper, and optional cayenne pepper—and cook for 2 minutes. This step cooks out the raw flour taste and mixes the spices evenly. Next, deglaze the pan with chicken broth, stirring continuously until a thick, sticky paste forms, which will be the base of your silky filling.
Step 3: Cook the Vegetables
Add finely diced potatoes to the skillet, reduce the heat to a gentle simmer, and cook for about 15 minutes until the potatoes are tender and cooked through, absorbing the savory flavors from the broth and butter mixture.
Step 4: Add Chicken, Veggies, and Creaminess
Stir in cooked, shredded chicken, corn kernels, fresh or frozen peas, fresh thyme, sage, and your choice of heavy cream or whole milk. Continue cooking for another 2 to 3 minutes; the filling should thicken but stay creamy and luscious. If it gets too thick, add milk a little at a time to reach the perfect texture.
Step 5: Final Flavor Boost
Add a squeeze of lemon juice for brightness, and adjust seasoning with salt and pepper to your preference. Once this step is done, remove the skillet from the heat and let the filling cool slightly while you prepare the puff pastry topping.
Step 6: Prepare and Bake the Puff Pastry
Whisk an egg for the egg wash, which gives the pastry that irresistible golden shine. Roll out the thawed puff pastry sheet slightly larger than your skillet, then place it gently on top of the filling. Cut a few slits in the pastry to vent steam during baking. Brush with egg wash and sprinkle with flaky sea salt if you wish, then bake in a preheated 400°F oven for 25 to 35 minutes until the crust is puffed, golden, and flaky.
How to Serve Skillet Chicken Pot Pie with Puff Pastry
Garnishes
A sprinkle of freshly chopped parsley or a few thyme leaves on top adds a fresh, green burst of color and can lighten the rich, creamy flavors beautifully. A little flaky sea salt just before serving elevates the crispness of the puff pastry perfectly.
Side Dishes
Pair this hearty Skillet Chicken Pot Pie with Puff Pastry with a simple mixed green salad dressed lightly in vinaigrette to cut through the richness. Alternatively, steamed green beans or roasted Brussels sprouts provide excellent texture and contrast.
Creative Ways to Present
Imagine serving this pie directly from the skillet for a rustic vibe, letting guests dig into the flaky crust and creamy filling straight away. For a more elegant look, portion individual pies into ramekins topped with puff pastry rounds, perfect for dinner parties or cozy family meals.
Make Ahead and Storage
Storing Leftovers
Keep leftover Skillet Chicken Pot Pie with Puff Pastry covered in the refrigerator for up to 3 days. Make sure to store it in an airtight container to prevent the puff pastry from becoming soggy.
Freezing
Freezing is best done before you bake—assemble the filling in the skillet, cover tightly with plastic wrap, and freeze. Puff pastry can become soggy if frozen after baking, so it’s ideal to bake fresh after thawing.
Reheating
When reheating leftovers, use an oven or toaster oven at around 350°F to keep the puff pastry crisp. Heat for about 15 to 20 minutes or until warmed through. Microwaving is faster but can make the crust lose its flakiness.
FAQs
Can I use pre-cooked rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds wonderful flavor and convenience, making the Skillet Chicken Pot Pie with Puff Pastry even easier to assemble.
What can I substitute if I don’t have puff pastry?
You can use pie crust as an alternative, though puff pastry offers that unique flaky texture and puffiness that really elevate this dish.
Is it possible to make this recipe gluten-free?
To make a gluten-free version, use gluten-free flour for thickening and a gluten-free puff pastry. Check the packaging carefully, as brands vary widely.
Can I add other vegetables to the pot pie?
Yes, you can customize by adding mushrooms, celery, or even diced bell peppers to the filling for extra flavor and texture.
How do I prevent a soggy crust with this skillet method?
Letting the filling cool slightly before topping with puff pastry helps reduce sogginess by allowing excess steam to escape, and brushing the pastry with egg wash improves its crispness during baking.
Final Thoughts
This Skillet Chicken Pot Pie with Puff Pastry brings comfort and elegance together in one gorgeous dish, perfect for sharing on chilly evenings or anytime you need a hug on a plate. From the golden puff pastry to the luscious filling bursting with fresh herbs and veggies, it’s a recipe you’ll return to again and again. Grab your skillet and puff pastry, and bake up a dish that feels like home in every bite.
Print
Skillet Chicken Pot Pie with Puff Pastry Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting and hearty Skillet Chicken Pot Pie featuring tender chicken, fresh vegetables, and creamy sauce all topped with golden, flaky puff pastry. This easy-to-make dish is perfect for a cozy weeknight dinner, combining convenience and classic flavors in one skillet.
Ingredients
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced or chopped
- 1 cup carrots, sliced
- 1 cup potatoes, finely diced
- 1 cup corn kernels, canned or frozen
- 1 cup green peas, fresh or frozen
Seasonings and Herbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- 1 teaspoon lemon juice
Sauces and Liquids
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream or whole milk
Proteins
- 1 1/2 cups cooked chicken, shredded or diced
Topping
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten for egg wash
- Flaky sea salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the pot pie later.
- Sauté Vegetables: In a large oven-safe skillet over medium-high heat, melt the butter. Add diced onions, garlic, and sliced carrots; sauté for 5-7 minutes until softened and fragrant.
- Add Flour and Spices: Stir in the all-purpose flour along with kosher salt, black pepper, and cayenne pepper if using. Cook for about 2 minutes to form a roux, allowing the flour to cook.
- Deglaze the Pan: Slowly pour in the chicken broth while stirring constantly to combine with the flour, creating a thick and smooth sauce base.
- Cook Potatoes: Add the diced potatoes, reduce heat to a simmer, and cook for approximately 15 minutes until the potatoes are tender.
- Add Remaining Filling Ingredients: Stir in shredded chicken, corn kernels, green peas, fresh thyme, fresh sage, and heavy cream or whole milk. Cook for another 2-3 minutes, ensuring the filling is thick but moist.
- Adjust Consistency and Season: If the filling is too thick, add milk 1/4 cup at a time to reach desired consistency. Add lemon juice and adjust salt and pepper to taste.
- Prepare Puff Pastry: Remove the filling from heat and let it cool slightly. Whisk the egg in a small bowl for egg wash. Roll out the thawed puff pastry to slightly larger than your skillet size, or cut into a circle a few inches larger.
- Assemble Pot Pie: Place the puff pastry sheet over the filling in the skillet. Cut a few slits on top of the pastry to vent steam during baking.
- Apply Egg Wash and Season: Brush the puff pastry with beaten egg wash. Sprinkle flaky sea salt on top if desired for extra texture and flavor.
- Bake: Bake in the preheated oven at 400°F for 25-35 minutes until the puff pastry is golden brown and puffed.
- Serve: Remove from oven and let cool for a few minutes. Serve warm for a delicious, comforting meal.
Notes
- You can substitute heavy cream with whole milk for a lighter version, though thickness may vary.
- Frozen peas and corn should be thawed before adding.
- The cayenne pepper is optional and can be adjusted or omitted depending on your heat preference.
- Use an oven-safe skillet to avoid transferring the filling to another dish.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Fresh herbs enhance flavor but dried thyme and sage can be used; reduce quantity to 1/2 teaspoon each.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/4 of pot pie)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Chicken pot pie, puff pastry, skillet dinner, chicken recipe, comfort food, easy dinner, one skillet meal
