This Skillet Chicken Pot Pie Recipe is easy, comforting, and incredibly delicious. It’s the perfect cozy weeknight dinner for the whole family.
To make this Skillet Chicken Pot Pie Recipe extra easy, we made it using just ONE skillet, rotisserie chicken, and a store-bought puff pastry for the top. It comes together really quickly and hits the spot every time.
Here is what you will need to make this Skillet Chicken Pot Pie:
- Store-bought puff pastry (make sure to let thaw for 30-40 minutes so it’s easier to work with!)
- Rotisserie Chicken- I chose to use rotisserie chicken because it’s so easy and delicious, however, feel free to cook and shred your own chicken breasts if that’s what you prefer.
- Fresh Thyme (you can sub dried thyme if you’d like, however, I prefer fresh)
- Chicken Broth
- Frozen or fresh Peas
- Garlic powder, Salt, and Pepper
- Egg– for brushing the tops of the puff pastry. This helps to get it nice and golden!
This is one of those super comforting dinners that the whole family will love. My two year old loved it too! I hope you Love it!!
If you end up making this recipe, a comment and review below would be SO very appreciated! It’s super helpful for me and other readers! Thank you for being here! xo, Lindsay
Other Easy Weeknight Dinner Recipes to try!
- 5 Ingredient Italian Sausage Cauliflower Gnocchi Bake
- 5 Ingredient Easy Skillet Lasagna
- 5 Ingredient Chicken Sausage and Okra Sheetpan
- 5 Ingredient Creamy Beef and Shells
- 5 Ingredient Green Chile Chicken Enchilada Skillet
Skillet Chicken Pot Pie
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 4-5 1x
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 1/4 cup butter
- 1/4 cup flour
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp fresh thyme
- 1 cup chicken broth
- 2 cups milk
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp salt, more to taste
- 1/2 tsp pepper, to taste
- 1 sheet of puff pastry
- 1 egg + 1 T water
- Remove puff pastry from the freezer to let thaw at room temperature then careful unfold.
- Preheat oven to 400 degrees.
- Add butter to a large cast iron or oven safe skillet over medium high heat. Add carrots, celery, onion, garlic, and thyme; sauté for 7-9 minutes or until veggies are starting to get tender.
- Stir in flour until no clumps remain and a thick paste forms, then gradually whisk in milk, broth, garlic powder, salt, and pepper, and simmer until mixture starts to thicken.
- Add in chicken and peas and continue simmering while you prepare the puff pastry.
- For the puff pastry, you can either do a lattice top like I did, or to keep it extra simple can simply roll out and place the whole piece on top, making sure to cut a few slits for the steam to release. If you choose to do the lattice top, roll out the puff pastry and then cut into 12 even strips. Start by arranging 6 of the strips going the same direction across the top evenly spaced. Then fold back the 1st, 3rd, and 6th strips, and place a strip underneath going perpendicular. Carefully unfold 1st, 3rd, and 6th strips over the new strip you just put down. Repeat with 2nd and 4th strips and so on and so forth until all strips have been laid out.
- Now, whisk egg and 1 T water together in a small bowl. Brush the egg wash all over the tops of the puff pastry. Bake uncovered for 30-35 minutes until top is a deep golden brown and mixture is bubbling. If the top seems to be browning too quickly, you can always cover with foil for remaining time.
- Let cool for a few minutes before serving, and enjoy!!