Golden Skillet Chicken Pot Pie with Flaky Puff Pastry
This comforting classic features juicy chicken, tender vegetables, and a creamy savory sauce baked under a golden, flaky puff pastry. Made in a skillet, it’s perfectly rustic, yet elegant, and ideal for a cozy weeknight dinner or special occasion.
Time
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: ~55–60 minutes
Ingredients
For the filling
2 cups cooked chicken, diced or shredded
1 cup carrots, diced
1 cup frozen peas
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp butter
2 tbsp all-purpose flour
1½ cups chicken broth
½ cup heavy cream or milk
½ tsp dried thyme
½ tsp dried rosemary
Salt and black pepper, to taste
For the puff pastry topping
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
1. Preheat oven
Preheat oven to 200°C (400°F).
2. Prepare the filling
In a large oven-safe skillet, melt butter over medium heat.
Sauté onion and garlic for 2–3 minutes until fragrant.
Add carrots and cook 3–4 minutes until slightly tender.
Stir in flour and cook 1–2 minutes to remove raw taste.
Gradually whisk in chicken broth and cream, stirring until thickened.
Add chicken, peas, thyme, rosemary, salt, and pepper. Simmer 3–5 minutes.
3. Assemble the pot pie
Roll out puff pastry slightly if needed to cover skillet.
Place pastry over skillet, tucking edges slightly. Cut a few slits on top for steam to escape.
Brush with beaten egg for a golden finish.
4. Bake
Bake in preheated oven 20–25 minutes, until pastry is puffed and golden brown.
5. Serve
Let rest 5 minutes before slicing. Serve warm directly from the skillet.
Tips for Best Results
Use pre-cooked chicken for quicker prep—rotisserie chicken works well
Don’t overfill skillet; leave some space for pastry to puff
Brush pastry generously with egg wash for a shiny, golden top
Use frozen peas; they add color and cook quickly
Frequently Asked Questions (FAQs)
Can I make it ahead?
Yes—prepare filling in advance and refrigerate. Assemble and bake just before serving.
Can I use store-bought puff pastry?
Absolutely—thawed puff pastry works perfectly.
Can I freeze leftovers?
Yes—slice into portions, wrap tightly, and freeze up to 2 months. Reheat in oven for best results.
Can I make it vegetarian?
Yes—replace chicken with mushrooms, tofu, or a mix of root vegetables.
Variations
Cheesy version: Stir in ½ cup shredded cheddar or Gruyère into the filling
Herbaceous: Add fresh parsley, sage, or tarragon for extra aroma
Mini pot pies: Use ramekins for individual servings
Spicy twist: Add a pinch of cayenne or smoked paprika to the filling
Nutritional Information
Calories: 480 kcal
Protein: 28 g
Fat: 28 g
Carbohydrates: 28 g
Fiber: 3 g