One-Pan Skillet Chicken Pot Pie with Puff Pastry

Skip the hassle of making a traditional pie crust—this skillet version gives you all the flavors and textures you love with minimal prep and maximum satisfaction. Using frozen vegetables and a rotisserie chicken makes this recipe fast, easy, and perfect for busy nights or casual dinners with family.

Why You’ll Love This Skillet Chicken Pot Pie

This chicken pot pie recipe has everything that makes the classic version so comforting, but with a few clever shortcuts:

• One-pan convenience: The entire dish is cooked in a single oven-safe skillet, reducing cleanup.
• Quick prep: Using pre-cooked chicken and frozen vegetables keeps things simple without sacrificing flavor.
• Rich, creamy filling: A buttery, seasoned sauce brings together chicken, carrots, peas, and corn for a satisfying, hearty dish.
• Golden puff pastry topping: A sheet of puff pastry bakes to a flaky, crispy finish, making this meal feel special yet effortless.

Whether you’re serving a busy family or preparing a comforting solo dinner, this skillet chicken pot pie hits all the right notes.

Ingredients and Possible Substitutions

To make this skillet chicken pot pie, gather these ingredients:

• Chicken: Pre-cooked chicken is ideal—rotisserie works perfectly. Use light or dark meat based on preference.
• Butter: Unsalted or salted butter, for sautéing and flavor.
• Onion and garlic: Adds sweetness and depth. Yellow or white onion works best.
• Flour: Helps thicken the creamy filling. Cornstarch can be used as a gluten-free alternative.
• Seasonings: Salt, black pepper, thyme, poultry seasoning, and a pinch of cayenne for heat.
• Chicken broth: Low-sodium preferred, to control saltiness.
• Heavy cream or milk: Cream gives a rich texture, but milk can reduce fat content.
• Vegetables: Frozen carrots, peas, and corn save time. You can also use fresh or canned.
• Lemon juice: A splash brightens the creamy sauce.
• Puff pastry: Thaw fully before using. Sheets or frozen rolls both work.
• Egg: Whisked for brushing on top of the puff pastry for a glossy finish.

These ingredients combine to create a filling that’s creamy, flavorful, and easy to assemble in under an hour.

Equipment Needed

For this recipe, you’ll need a 10-12 inch oven-safe skillet or cast iron pan. If you don’t have an oven-safe skillet, you can make the filling in a regular pan and transfer it to a baking dish before topping with puff pastry.

Step-by-Step Instructions

Follow these steps for a perfect skillet chicken pot pie:

Prep the Oven and Sauté the Aromatics

1. Preheat the oven to 400°F (200°C).
2. Melt the butter in the skillet over medium heat. Add diced onion and sauté for 3 minutes until softened.
3. Stir in minced garlic and cook for an additional 2 minutes.

Make the Creamy Filling

4. Sprinkle flour and seasonings over the onions and garlic, cooking for about 1 minute to remove raw flour taste.
5. Gradually stir in chicken broth, forming a smooth, thick paste. Add cream or milk and cook until slightly thickened. Add more flour if needed for desired consistency.

Combine Chicken and Vegetables

6. Stir in the diced chicken, thawed vegetables, and lemon juice. The filling should be creamy and thick but not dry. If it seems too dense, add a little more cream or milk.
7. If your skillet is too full, transfer the mixture to a larger oven-safe dish before adding the puff pastry.

Top and Bake

8. Place the thawed puff pastry over the filling, trimming any excess. Cut an X in the center for steam to escape and brush with the egg wash.
9. Bake for 30 minutes or until the puff pastry is golden brown and crisp. Allow the dish to cool for 10 minutes before serving. Be cautious—the skillet will be very hot!