Skillet Chicken Pot Pie With Puff Pastry Top: A Quick, Flaky Delight

I remember the first time I made a skillet pot pie; the buttery crust puffed up so quickly it almost stole the show. The steam, scented with rosemary and thyme, wrapped the kitchen in a comforting blanket that felt like a warm hug on a chilly evening. As the gravy thickened, it poured a velvety blanket over tender chicken, sweet corn, and crisp carrots—each bite a crunchy surprise. (And yes, the pastry didn’t escape the pan—unlike my dog’s last culinary adventure.

Why This Skillet Chicken Pot Pie Will Win Your Heart

This dish turns a quick pot pie into a feast, marrying the ease of a skillet to the decadence of puff pastry. The buttery crust offers a textural contrast that keeps every spoonful exciting, while the savory filling is rich enough to satisfy a hungry crowd. With minimal prep and a single pan, you’ll have a comforting dinner ready in under 45 minutes—perfect for busy weeknights.

• Quick chicken pot pie in a single skillet
• Flaky crust that rises beautifully over the filling
• Versatile base that works with leftovers or fresh ingredients
• Dinner recipe that feels indulgent yet approachable

Cooking is like love. It should be entered into with abandon or not at all.

Harriet Van Horne

Ingredients: The Cozy Foundation for Skillet Chicken Pot Pie (Serves 4)

For the Sauce

• 2 Tbsp unsalted butter (30 g)
• 2 Tbsp all‑purpose flour (15 g)
• 1 cup chicken broth (240 mL)
• ½ cup milk (120 mL)
• 1 tsp dried thyme (2 g)
• Salt and pepper to taste

For the Filling

• 2 cups cooked shredded chicken (450 g)
• 1 cup frozen peas, thawed (140 g)
• ½ cup diced carrots (80 g)
• ½ cup diced celery (80 g)
• 1 small onion, finely chopped (70 g)

Puff Pastry Top

• 1 sheet frozen puff pastry, thawed (about 200 g)

Options: Use oat milk instead of dairy milk for a dairy‑free variant, or swap all‑purpose flour with a gluten‑free blend to keep the sauce thick.

Equipment Needed

• 10‑inch nonstick skillet
• Medium saucepan
• Whisk
• Measuring spoons and cups
• Pastry brush
• Knife and cutting board

Step‑By‑Step Guide: Crafting Your Quick Skillet Chicken Pot Pie

Ready to roll up your sleeves? Let’s dive into the step‑by‑step journey.

Step 1: Prep the Ingredients

Heat the skillet over medium heat and melt the butter. While it sizzles, toss the onions, carrots, and celery into the pan, stirring until the veggies soften, about 5 minutes.

Tip: Use a silicone spatula to stir, so you can scrape every flavorful crumb to the bottom.

Step 2: Cook the Chicken

Add the shredded chicken to the skillet, coating it with the butter‑veggie mixture. Cook for 3–4 minutes, letting the chicken heat through and develop a golden edge.

Step 3: Make the Sauce

Whisk flour into the pan, allowing it to bloom for a minute before gradually pouring in the broth and milk. Stir continuously until the sauce thickens and coats the back of a spoon. Season with thyme, salt, and pepper.

Tip: Keep the heat low to avoid scorching the sauce; a slow, steady simmer develops richer flavor.

Option note: If using oat milk, simply swap it in for the regular milk; if using gluten‑free flour, mix it with a tablespoon of cornstarch to maintain thickness.

The aroma at this point is like a bakery on fire—just a hint of sweet, buttery goodness. If you hear a sizzle, you’re on the right track.

Step 4: Combine Filling

Fold in peas, carrots, celery, and onions, stirring until everything is evenly coated and the mixture is fragrant. Remove from heat.

Step 5: Assemble with Puff Pastry

Transfer the filling to a baking sheet lined with parchment. Place the thawed puff pastry over the top, pressing edges to seal. Use a pastry brush to lightly drizzle water along the seams, helping the pastry rise.

Tip: Score a few slits in the pastry to allow steam to escape and prevent puffing.

Step 6: Bake or Finish

Preheat the oven to 375 °F (190 °C) and bake for 20–25 minutes, or until the pastry is golden and puffed. Let rest for 5 minutes before serving.

This video is here as an extra source of inspiration! While it may not match this exact recipe, it offers helpful techniques, ideas, or visual guidance to enhance your cooking experience.

Food is symbolic of love when words are inadequate.

Alan D. Wolfelt

Pro Tips: Elevate Your Skillet Chicken Pot Pie

A few secret tweaks can turn this already‑great pot pie into a showstopper.

• Use leftover rotisserie chicken for an extra boost of flavor and protein.
• Add a splash of white wine to the sauce for depth and acidity.
• Replace milk with cream for a richer, silkier texture.
• Fold in fresh spinach during the last minute for a burst of color and nutrients.
• Keep the sauce slightly runny—the pie will thicken as it cools, avoiding a soupy pot pie.

I’ve found that a touch of cream makes the dish feel like a hug in a bowl. Letting a dash of liquid sit keeps the crust from becoming too soggy.

Dietary Variations & Substitutions

Gluten‑Free Version

• Replace all‑purpose flour in the sauce with a 1:1 gluten‑free baking blend that already contains xanthan gum.
• Add ¼ tsp xanthan gum per cup of gluten‑free blend if your mix doesn’t include it, to help thicken the sauce.
• Keep the cooking temperature the same; gluten‑free flour can brown faster, so watch the sauce lightly.
• Tip: Use a pastry that’s labeled gluten‑free for the puff top, or roll your own with a gluten‑free flour mix.

Dairy‑Free Version

• Swap butter with an equal amount of dairy‑free butter or neutral oil.
• Use oat milk or unsweetened soy milk in place of the ½ cup regular milk.
• No change in cooking time or temperature; the sauce will thicken similarly.
• Tip: A splash of lemon juice or apple cider vinegar added with the milk can help the dairy‑free milk keep the sauce silky.

Vegan Version

• Replace butter with vegan butter or coconut oil (same volume).
• Use oat milk for the ½ cup milk and a vegan protein powder or silken tofu in the sauce if extra body is desired.
• Replace chicken with cooked lentils, diced tofu, or a store‑bought vegan chicken substitute; add a pinch of smoked paprika for depth.
• Bake at the same 375 °F for 20–25 min; veg‑based filling may need an extra minute to set.
• Tip: Add a teaspoon of nutritional yeast to the sauce for a savory, umami boost.

Vegetarian Version

• Omit the chicken; add extra vegetables such as mushrooms, bell pepper, or spinach.
• Substitute a plant‑based protein like chickpeas or tofu if you want a heartier bite.
• Use the same sauce base; the texture will remain unchanged.
• Tip: Stir in a tablespoon of soy sauce to deepen the flavor profile.

Egg‑Free

• No eggs are in this recipe, so the dish is naturally egg‑free.
• If you add a crust that contains eggs, simply replace with a vegan puff pastry or a crust made from a 1:1 egg‑free binding agent.
• Tip: A dash of mustard can add a slight lift if the sauce feels flat.

Nut‑Free

• All ingredients are already nut‑free; if using a nut‑based milk (e.g., almond), swap for oat or soy milk.
• When preparing the sauce, ensure that the flour or thickener isn’t processed in a nut‑facility to avoid cross‑contamination.
• Tip: Check labels on any pre‑made puff pastry or crust; some brands include almond flour.

Low‑Sugar

• Reduce any added sweetener by 25 % (if using honey or maple syrup in the optional broth splash).
• Increase thyme or rosemary by ½ tsp to keep the seasoning vibrant.
• Use a plain, unsweetened milk; avoid flavored or sweetened plant milks.
• Tip: Add a squeeze of fresh lemon juice after baking to brighten the flavor without extra sugar.

High‑Protein

• Add an extra ½ cup cooked shredded chicken or a protein‑rich bean (e.g., white beans) to the filling.
• Sprinkle ¼ cup grated Parmesan or a plant‑based cheese alternative over the pastry before baking for an extra protein boost.
• No change to baking time; the crust will rise normally.
• Tip: For a protein‑packed twist, fold in a handful of cooked quinoa into the sauce before adding the filling.

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Creative Variations: From Classic to Cozy Skillet Chicken Pot Pies

Chicken and Mushroom

Sauté sliced mushrooms with onions before adding chicken, and finish the sauce with a splash of sherry.

Tip: Deglaze the pan with a bit of broth to capture all the browned bits.

Turkey Pot Pie

Swap chicken for leftover turkey and sprinkle in dried sage for a savory twist.

Tip: Use turkey stock instead of chicken broth.

Veggie‑Rich Skillet Pot Pie

Omit the chicken entirely and add an extra cup of mixed veggies—think roasted bell peppers, zucchini, and corn.

Tip: Add a teaspoon of cumin for a subtle earthiness.

Cheesy Skillet Pot Pie

Stir in shredded cheddar or mozzarella into the filling for a gooey, melty finish.

Tip: Sprinkle extra cheese on top of the puff pastry before baking.

Serving Suggestions: Pairing Your Skillet Chicken Pot Pie

• A crisp green salad with a lemon vinaigrette balances the richness of the pie.
• A side of roasted Brussels sprouts offers a satisfying crunch.
• Freshly baked dinner rolls add extra fluff for a complete meal.

Storage & Reheating: Keeping Your Skillet Chicken Pot Pie Fresh

Storage

• Cool the pot pie completely before wrapping it tightly in aluminum foil or plastic wrap.
• Store in the refrigerator for up to 3 days.

Reheating

• Microwave: Cover with a damp paper towel and heat on medium for 2–3 minutes.
• Oven: Reheat at 350 °F (175 °C) for about 15 minutes, or until hot throughout.

Common Mistakes to Avoid: Making Your Skillet Chicken Pot Pie Perfect

We’ve all stumbled on a few kitchen hurdles—here’s how to avoid them.

Too Thin Crust

The puff pastry was too thin, causing it to tear.

Tip: Roll it a tad thicker to keep a sturdy base.

I’ve watched my crust tear a few times, so I always roll it a tad thicker.

Over‑Simmering the Sauce

The gravy became too thin and watery.

Tip: Keep the heat low to avoid this.

I’ve learned the hard way—keep the heat low.

Uneven Filling Distribution

Some portions had less veggie than others.

Tip: Stir thoroughly before sealing.

A quick stir before sealing is my secret.

Skipping the Seal

The puff pastry didn’t stay together and leaked gravy.

Tip: Seal the edges with a firm press and a little water.

My crust loves a firm kiss.

Ignoring Rest Time

The crust was too soft and the filling soggy.

Tip: Let the pie rest for 5 minutes before slicing.

Patience pays—let it rest.

FAQs: Your Skillet Chicken Pot Pie Questions Answered

• Can I use fresh chicken instead of cooked? Yes, just make sure it’s fully cooked before adding it to the skillet.
• Is there a way to get the pastry to rise more? Score the pastry lightly and keep the oven temperature at 375 °F (190 °C).
• Can I bake this in a different pan? A 9‑inch round baking dish works well too.
• How long does it stay fresh in the fridge? It should be good for up to 3 days if stored properly.
• What’s the best way to reheat the pot pie? The oven at 350 °F (175 °C) for 15 minutes is my go‑to.

• How do I keep the crust from getting soggy? Let a splash of liquid sit on top of the filling before adding the pastry.
• Can I make this ahead of time? Absolutely—just assemble and bake when you’re ready to eat.

FAQs: Your Skillet Chicken Pot Pie Questions Answered

• Can I use fresh chicken instead of cooked? Absolutely, just ensure it’s fully cooked before adding it to the skillet.
• Is there a way to get the pastry to rise more? Score the pastry lightly and keep the oven temperature at 375 °F (190 °C).
• Can I bake this in a different pan? A 9‑inch round baking dish works well too.
• How long does it stay fresh in the fridge? It should be good for up to 3 days if stored properly.
• What’s the best way to reheat the pot pie? The oven at 350 °F (175 °C) for 15 minutes is my go‑to.

• How do I keep the crust from getting soggy? Let a splash of liquid sit on top of the filling before adding the pastry.
• Can I make this ahead of time? Absolutely—just assemble and bake when you’re ready to eat.

Final Thoughts: A Warm, Flaky End

With this skillet chicken pot pie, you’ve got a comforting, flaky, and satisfying meal that’s ready in minutes. Enjoy the warmth and the crunch—each bite is a little celebration of good cooking and great company.