Skillet Chicken Pot Pie
My homemade version of Skillet Chicken Pot Pie calls for some easy shortcuts without sacrificing flavor. It’s loaded with veggies and tender rotisserie chicken in a creamy gravy and topped with puff pastry and garlic herb butter.
Using puff pastry and rotisserie chicken make this recipe doable any night of the week without tons of work. It’s packed with all the chicken pot pie flavors you love, but made in half the time!
Table of Contents
The Best Skillet Chicken Pot Pie
When I’m craving classic comfort food, there’s nothing more satisfying than chicken pot pie. However, it’s kind of a labor intensive recipe to tackle on the average weeknight (but if you do want to, I’ve got all all butter pie crust recipe that would be perfect with the filling!).
We’re using some easy conveniences like store bought puff pastry and shredded rotisserie chicken to bring this recipe together in no time at all. The assembly comes together in 30 minutes and your oven takes care of the rest!
My version of skillet chicken pot pie is loaded with hearty winter veggies for a real stick-to-your-ribs kind of meal. The garlic herb butter than we brush on the puff pastry before baking just takes it to the next level!
The whole recipe comes together in one oven-safe skillet–perfect for a busy weeknight when you’re still craving a comforting meal.
How to Make Skillet Chicken Pot Pie
I recommend using a large oven-safe braiser or cast iron skillet so that your skillet pot pie can go straight from the stove into the oven. If you don’t have oven-safe cookware, make the filling and then transfer it to a baking dish before topping with puff pastry and putting it in the oven.
Tools Needed
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- shredded rotisserie chicken
- carrots, onions, leeks, celery, and parsnip
- thyme, rosemary, and sage
- garlic
- butter
- puff pastry
- flour
- chicken stock
- cream
- frozen peas
- white wine
- chicken bouillon
- egg
Step-by-Step Photos & Instructions
- Saute the veggies. Melt the butter in a large, oven-safe skillet or braiser over medium heat. Once the butter is melted and foamy, add in the diced onion, leek, carrots, celery, and parsnips and stir well to coat in the butter. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add in the garlic, bouillon paste, and minced herbs and cook for another minute.
- Build the filling. Sprinkle the flour over the veggies and stir well. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour flavor. Stir in the white wine until it’s totally absorbed, then stir in the chicken stock and bring to a simmer for 3-4 minutes. Once the sauce has thickened, stir in the heavy cream, shredded chicken, and pepper. Simmer 3-4 minutes, then season to taste with salt. Remove from the heat and set aside.
- Roll out the puff pastry. Lay the cold puff pastry out on a lightly floured work surface and roll it out to be just a bit thinner. Repeat with the second sheet and then cut both sheets into 2-inch squares.
- Top and bake. Stir the frozen peas into the pot pie filling so that everything is well mixed. Lay the squares of puff pastry in an overlapping pattern over the filling. Brush with the egg/butter mixture all over and sprinkle with flaky sea salt. Bake for 30 minutes, until the top is golden and the filling is bubbling. Rest for 10 minutes before serving.
Recipe Tips & Tricks
Use a mix of white and dark meat. You can shred your own rotisserie chicken, but a lot of grocery stores sell the meat pre-shredded. I think the mix of breast and leg meat adds way more flavor than just using breast meat.
Cut your veggies the same size. This is particularly important for the carrots and parsnips! Cutting your veggies the same size means that they’ll cook evenly and you won’t have any crunchy or raw pieces.
Only use enough puff pastry to cover the top. This recipe honestly uses about 1 1/2 sheets of puff pastry. Two is too much and one isn’t enough–you want just enough puff pastry so that the slices only slightly overlap to cover the top. If you overlap them too much, you’ll end up with pieces that are raw and gummy.
Bake until deeply golden. To ensure that your puff pastry is cooked all the way through, you really want to make sure to bake the skillet chicken pot pie until the puff pastry is deeply golden brown.
Storage & Reheating Instructions
Leftover skillet pot pie will keep, stored in an airtight container in the refrigerator for 3-4 days. While thiss might sound wild, I suggest storing the pot pie filling separately from the puff pastry topping.
Store the puff pastry in a ziplock bag and then when it’s time to reheat, pop them in the oven or toaster oven to bring them back to life. Reheat the filling in the microwave until it’s warmed through, then top with the toasty puff pastry.
When you’re craving low-effort comfort food, you’ve got to make my Skillet Chicken Pot Pie. It’s all the nostalgic flavors you love, made in half the time! If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More One-Pot Recipes to Try
Whole Chicken Orzo Soup
Pork Chile Verde
Chicken Congee
Apple Cider Braised Chicken
French Onion Braised Beef
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Skillet Chicken Pot Pie
Ingredients
Chicken Pot Pie Filling
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 leek, (white and light green parts), sliced
- 3 stalks celery, diced
- 2 medium carrots, peeled and diced
- 2 medium parsnips, peeled and diced
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced fresh rosemary
- 2 tablespoons minced fresh sage leaves
- 3 garlic cloves, minced
- 1 tablespoon Better than Bouillon Roasted chicken base
- 1/4 c all-purpose flour
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock
- 3/4 cup heavy cream
- 4 cups shredded rotisserie chicken, light and dark meat
- 1 1/2 cups frozen peas
- 1 teaspoon freshly ground black pepper
- Kosher salt, to taste
Puff Pastry Topping
- 1 1/2 sheets all-butter puff pastry
- 1 egg, beaten
- 1 tablespoon butter, melted and cooled slightly
- 2 teaspoons minced thyme leaves
- 1 garlic clove, grated
Instructions
- Defrost your puff pastry overnight in the fridge. Keep the puff pastry in the fridge until you’re ready to use it.
- Saute the veggies. Melt the butter in a large, oven-safe skillet or braiser over medium heat. Once the butter is melted and foamy, add in the diced onion, leek, carrots, celery, and parsnips and stir well to coat in the butter. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add in the garlic, bouillon paste, and minced herbs and cook for another minute.
- Build the filling. Sprinkle the flour over the veggies and stir well. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour flavor. Stir in the white wine until it’s totally absorbed, then stir in the chicken stock and bring to a simmer for 3-4 minutes. Once the sauce has thickened, stir in the heavy cream, shredded chicken, and pepper. Simmer 3-4 minutes, then season to taste with salt. Remove from the heat and set aside.
- Preheat an oven to 400 F.
- Prep the garlic herb butter. In a small bowl, whisk together the egg, melted butter, thyme, and garlic and set aside.
- Roll out the puff pastry. Lay the cold puff pastry out on a lightly floured work surface and roll it out to be just a bit thinner. Repeat with the second sheet and then cut both sheets into 2-inch squares.
- Top and bake. Stir the frozen peas into the pot pie filling so that everything is well mixed. Lay the squares of puff pastry in an overlapping pattern over the filling. Brush with the egg/butter mixture all over and sprinkle with flaky sea salt. Bake for 30 minutes, until the top is golden and the filling is bubbling. Rest for 10 minutes before serving.
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