Make Chicken Pot Pie in a skillet with buttery puff pastry on top! Creamy chicken, tender veggies, and flaky crust all in one pan.
I’ve teamed up with Duda Farm Fresh Foods to share today’s recipe. I love to use their celery sticks for extra crunch and flavor. Bonus: they’re pre-washed making for easy ingredient prep!
I love chicken pot pie so much. But I’m going to be 100% and just tell you I’m also lazy. I just have zero desire to make pie dough from scratch and wait 45 minutes for it to bake. The next best thing? A chicken pot pie in cast iron skillet, with flaky and delicious puff pastry on top!
You get all the creamy, cozy flavors of a traditional chicken pot pie without the fuss. It’s simple, hearty, and ready in less time. And if you want those same pot pie vibes in soup form, make my Pot Pie Soup next!
ingredients to make skillet pot pie
This Skillet Chicken Pot Pie is simple, cozy, and perfect for using up leftover rotisserie chicken or turkey breast. You can use any shredded or poached chicken you have on hand — it all works beautifully.
Butter: adds rich flavor while sautéing the veggies.
Veggies: a mix of Dandy® celery, onion, and carrots for flavor, texture, and aromatics.
Garlic: minced for depth — I use about 4–6 cloves, depending on size.
Spices: salt, black pepper, and thyme to season the creamy filling.
Flour: thickens the filling to create that classic pot pie texture.
Chicken broth: builds the base of a flavorful, savory gravy.
Milk or heavy cream: makes the filling rich and creamy.
Shredded rotisserie chicken: about 3 cups of cooked chicken.
Frozen peas: for texture, color, and a pop of sweetness.
Frozen puff pastry: 1 sheet, thawed, for that golden, flaky topping.
Egg wash: brushed on top for a toasty, golden finish.
how to make gluten-free
- Flour: swap in a 1:1 gluten-free flour blend.
- Puff pastry: use a gluten-free puff pastry (such as Schär or Sweet Loren brand).
Chicken Pot Pie Without Dairy
- Butter: replace with ghee or olive oil.
- Milk or cream: use unsweetened cashew milk or almond milk for the filling.
how to make chicken pot pie in skillet
If you don’t have a cast iron skillet, any oven-safe pan will do! Just make sure it’s deep enough for the filling and can handle 400°F in the oven. A 10–12″ skillet is perfect.
- Sauté veggies: In a large cast iron skillet, melt butter over medium heat. Add onion, carrot, and celery; cook 3–4 minutes until softened. Stir in garlic and thyme.
- Thicken: Sprinkle flour over the veggies and stir to coat. Cook 1 minute, then slowly whisk in chicken broth until smooth.
- Make it creamy: Stir in milk or cream. Simmer 2–3 minutes until slightly thickened.
- Add chicken & peas: Turn off heat. Stir in shredded chicken and peas; season with salt and pepper to taste.
- Top with puff pastry: On a lightly floured surface, roll out pastry and cut into 16–24 squares. Arrange on top of the filling, overlapping slightly.
- Bake: Brush with egg wash and place the skillet on a parchment-lined baking sheet. Bake 25–30 minutes, or until puff pastry is deep golden and crisp.
- Serve: Let rest 5–10 minutes, then serve straight from the skillet.
tips for puff pastry
Keep the pastry cold! The layers of butter create steam in the oven, giving you that light, flaky crust.
- Thaw frozen puff pastry overnight in the refrigerator.
- If the pastry becomes soft while you’re working with it, put it back in the fridge for 10–15 minutes.
Storage, Leftovers & Freezing
- Fridge: Store in an airtight container, 3‑4 days.
- Freezer: Store in an airtight container, and freeze for up to 2 months.
- Reheat: Reheat in the oven at 350°F until warmed through for the best texture. OR warm in a skillet over medium heat.
Can I make this ahead of time?
You can prep the filling up to 2-days in advance, just store covered in the fridge. When ready to bake, reheat the filling in the skillet, top with puff pastry and egg wash, and bake as directed.
easy chicken pot pie in a skillet with puff pastry
Ingredients
- 1/4 cup butter, unsalted (1/2 stick) - can also use ghee, olive oil or vegan butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 4-6 cloves garlic, minced
- 1 teaspoon Salt and pepper, plus more to taste
- 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour - gluten-free: use a 1:1 blend instead.
- 2 cups chicken broth - low-sodium
- 1/4 cup whole milk or heavy cream - dairy-free: use unsweetened cashew milk, almond milk or oat milk
- 3 cups shredded chicken, rotisserie or poached, etc - can also use leftover turkey
- 1 cup frozen peas - do not thaw
- 1 sheet frozen puff pastry, thawed - use gluten-free pastry as needed
- 1 large egg, whisked
- 1 tablespoon water
Instructions
- Preheat the oven to 400℉
- In a 12-inch cast iron skillet, melt butter over medium heat. Add onion, carrot, and celery. Cook until veggies are soft and onion is translucent, about 5-6 minutes. Add minced garlic and thyme and saute until fragrant, 1 minute.
- Sprinkle flour over the veggies and stir to coat. Cook and sauté, 1-2 minutes. Whisk in chicken broth, stir to avoid lumps.
- Once smooth, stir in milk. Bring to a low simmer and cook until just starting to bubble and thicken, about 3-4 minutes.
- Remove skillet from heat, and stir in shredded chicken, frozen peas, salt and pepper and gently fold to combine.
- On a lightly floured surface, roll one sheet of puff pastry into a 16-inch square. Cut into 3-inch squares (you should have about 16-20 pieces). Arrange the squares on top of the chicken mixture, overlapping slightly. In a small bowl, beat the egg with 1 tablespoon of water. Brush the pastry with the egg wash.
- Bake for 25–30 minutes, or until the puff pastry is deep golden brown and crisp.
- Let rest for 10ish minutes before serving – it will be hot! Spoon directly from skillet.
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