Skillet Puff Pastry Chicken Pot Pie Recipe
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.
- 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
