Introduction

This Skillet Puff Pastry Chicken Pot Pie combines tender shredded chicken with a rich, creamy vegetable filling baked under flaky puff pastry squares. It’s a comforting, elegant twist on a classic pot pie that’s perfect for weeknight dinners or casual gatherings.

Skillet Puff Pastry Chicken Pot Pie Recipe - Recipe Image

Ingredients

1 lb boneless, skinless chicken breasts, cooked and shredded
½ cup (1 stick) unsalted butter
4 celery hearts, finely diced
4 medium carrots, finely diced
1 cup thinly sliced leeks
1 tablespoon Creole Cajun seasoning (homemade or store-bought)
Kosher salt and freshly ground black pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ lb gold baby potatoes, chopped into quarters
6 cloves garlic, finely minced
4-6 sprigs fresh thyme, de-stemmed
½ cup all-purpose flour
2 cups chicken broth or stock, plus more as needed
2 cups half and half, room temperature or warmed
1 cup frozen peas
1 (17.3-ounce) store-bought frozen puff pastry, thawed (such as Pepperidge Farm)
1 large egg + 1 tablespoon water, mixed together for egg wash

Instructions

Step 1: Remove the puff pastry from the freezer to thaw according to package directions.
Step 2: Preheat the oven to 400°F.
Step 3: In a large oven-safe braiser or deep skillet over medium heat, melt the butter. When the butter is sizzling, add celery, carrots, and leeks. Sauté until golden and softened, about 6-7 minutes.
Step 4: Season the vegetables with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika. Stir well to combine.
Step 5: Add the potatoes and stir to incorporate. Cook until fork-tender, about 7-10 minutes.
Step 6: Add garlic and thyme, cooking until fragrant, about 1-2 minutes.
Step 7: Sprinkle flour over the mixture and toss to coat evenly. Cook for another 2 minutes to eliminate the raw flour taste.
Step 8: Pour in the chicken broth and stir until the broth absorbs the flour and thickens.
Step 9: Stir in the half and half and simmer gently for 3-4 minutes until combined and heated through.
Step 10: Add shredded chicken and frozen peas, stirring to combine. Let the filling meld for 2-3 minutes. If the filling is too thick, add extra broth ¼ cup at a time until desired consistency is reached. Remove from heat.
Step 11: Cut the thawed puff pastry into 2-inch squares and arrange them across the surface of the filling.
Step 12: Brush the puff pastry squares with the egg wash made from egg and water.
Step 13: Bake at 400°F for 20-25 minutes until the puff pastry is golden brown and crisp.
Step 14: Let the pot pie cool for 10 minutes before serving. Enjoy warm.

Tips & Variations

Use leftover rotisserie chicken to save time and add extra flavor.
Swap half and half for heavy cream to make the filling richer.
For a vegetarian version, omit chicken and add mushrooms or extra vegetables.
If you don’t have Creole Cajun seasoning, use a blend of paprika, cayenne, garlic powder, and onion powder instead.
To achieve evenly browned puff pastry, rotate the skillet halfway through baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the crisp pastry. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked chicken?

It’s best to cook and shred the chicken beforehand. Using raw or frozen chicken in this recipe may lead to uneven cooking and affect the filling consistency.

Can I make this pot pie ahead of time?

Yes, you can prepare the filling a day ahead and refrigerate it. Add the puff pastry and bake just before serving for best puff and crispness.

Skillet Puff Pastry Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

This Skillet Puff Pastry Chicken Pot Pie is a comforting homemade dish featuring tender shredded chicken, sautéed vegetables, and a creamy filling, all topped with golden, flaky puff pastry squares baked to perfection. Prepared in a deep skillet and finished in the oven, it combines ease and elegance for a satisfying meal.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4–6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Protein

1 lb boneless/skinless chicken breasts, cooked & shredded

Vegetables

4 celery hearts, finely diced
4 medium carrots, finely diced
1 cup thinly sliced leeks
½ lb gold baby potatoes, chopped into quarters
6 cloves of garlic, finely minced
1 cup frozen peas
4–6 sprigs fresh thyme, de-stemmed

Dairy & Fats

½ cup (1 stick) unsalted butter
2 cups half and half, room temperature or warmed
1 large egg + 1 tablespoon water, mixed together for egg wash

Pantry Staples & Spices

1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
Kosher salt & fresh ground black pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ cup all-purpose flour
2 cups chicken broth or stock, plus more as needed
1 (17.3-ounce) store bought frozen puff pastry, thawed (such as Pepperidge Farm)

Instructions

Thaw Puff Pastry: Remove the puff pastry from the freezer and thaw it according to the package directions to ensure it’s pliable and ready for use.
Preheat Oven: Set your oven to 400°F (200°C) so it’s heated and ready when the pie is assembled.
Sauté Vegetables: In a large oven-safe braiser or deep skillet, melt the butter over medium heat. When sizzling, add diced celery, carrots, and leeks. Sauté for 6-7 minutes until golden and softened. Season the mix with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika, stirring well to combine.
Cook Potatoes and Aromatics: Add chopped baby potatoes into the skillet, stirring to incorporate. Cook until the potatoes are fork-tender, about 7-10 minutes. Stir in minced garlic and fresh thyme and cook until fragrant, about 1-2 minutes.
Add Flour: Sprinkle the flour evenly over the vegetable mixture and toss to coat everything thoroughly. Cook for 2 minutes more to remove the raw flour taste.
Prepare Creamy Filling: Slowly pour in the chicken broth, stirring to combine. The broth will absorb the flour and thicken the mixture. Stir in the half and half and bring to a gentle simmer, cooking for 3-4 minutes until the filling thickens slightly.
Finish Filling: Add the shredded cooked chicken and frozen peas to the skillet. Mix well and cook for an additional 2-3 minutes to meld the flavors. Adjust consistency as needed by adding broth ¼ cup at a time if you prefer a looser filling. Remove the skillet from heat.
Prepare Puff Pastry Topping: Cut the thawed puff pastry into small 2-inch squares. Arrange these evenly over the surface of the filling in the skillet. Brush the tops of the pastry squares with the egg wash (egg mixed with water) using a pastry brush.
Bake: Place the skillet in the preheated oven and bake for 20-25 minutes until the puff pastry is puffed, golden brown, and crisp.
Rest and Serve: Allow the chicken pot pie to cool for about 10 minutes before serving to let the filling set slightly. Serve warm and enjoy your comforting skillet chicken pot pie!

Notes

Use cooked, shredded chicken from rotisserie or leftovers to save time.
You can substitute half and half with whole milk and cream for a similar texture.
If you don’t have Creole Cajun seasoning, replace it with a mix of paprika, cayenne, onion powder, and garlic powder.
Adjust the thickness of the filling by adding more or less broth as desired.
Ensure the puff pastry stays cold until baking to encourage maximum puff and flakiness.
Oven-safe skillet is essential to bake the dish directly without transferring.

Keywords: chicken pot pie, puff pastry, skillet recipe, comfort food, easy dinner, creamy chicken pie