This Skillet Chicken Pot Pie Recipe with Puff Pastry is absolutely delicious and one of our favorite comfort foods. This meal can easily be prepped in advance, and is great way to use up leftover chicken or turkey. 

If you caught this recipe I posted recently for Skillet Sesame Chicken you might know that I’m currently in love with my cast iron skillet.

We just got it a few months ago and I keep finding new recipes to try with it. The ease of taking the same pot from the stove top to the oven has me like YAAASSSSSS.

How to Make Skillet Chicken Pot Pie

So of course I figured out how to turn one of my family’s favorite dinner dishes into a skillet recipe. Hello, Skillet Chicken Pot Pie!

This does require a little prep but overall it’s super easy because you’re making the entire meal in one pan. If you are really rushing, grab a rotisserie chicken from the supermarket and skip that whole chicken-cooking  step. 

Begin by peeling and chopping the vegetables, and cooking them in the skillet with butter. 

You’ll then add milk, flour and chicken stock to create the broth. 

Next, mix in the shredded chicken and frozen peas and corn. For the shredded chicken I try to bake and shred it in advance (even a day earlier and just store it in the fridge until I’m ready) and the stand mixer works like a charm to shred chicken.

You can chop the veggies up early too, and be ready to throw the whole thing together in minutes.

Sometimes I will do all of this prep in the morning, and then quickly get the pot pie oven-ready closer to dinnertime.

Bonus tip: If you have leftover chicken from another meal, or maybe turkey from Thanksgiving, you can absolutely swap that out for the chicken in this recipe.

This recipe is a great way to use up some leftovers and veggies in your fridge.

Once your filling is warmed up and ready to go, turn the stove off and cover the skillet with the puff pastry.

Puff pastry sheets are rectangular in shape, so roll it out until it is wide enough to cover the entire skillet, and then scrunch up the sides where it lays over the edges of the pan. 

Brush the puff pastry with a beaten egg to give it that beautiful golden brown color, and use a knife to poke several holes in the pastry to allow steam to escape. 

Skillet Chicken

Now you’re ready to bake! Pop it in the oven for about 35 minutes or until the crust is flaky brown. 

Mmm…it’s so good! The puff pastry crust is my favorite part. This is comfort food on a whole ‘nother level. 

Give it a chance to ‘set’ when you pull it out (if you have the self control to wait a few minutes!). 

 

Pot Pie with Puff Pastry

It’s so pretty with that flaky brown crust right out of the oven, and so delicious. 

Serve it up with a pie server and dig in. My kids gobble this right up. Enjoy!

One-Pot Skillet Chicken Pot Pie Recipe

Yield: 8

One-Pot Skillet Chicken Pot Pie Recipe

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This One-Pot Skillet Chicken Pot Pie Recipe is to die for, it's so good! And because everything is made in one pot, it's super easy to throw together!

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• 1 to 1.5lbs cooked chicken, shredded (Just buy one pack. A little more is just fine!)
• 2 tablespoons butter
• 6 carrots, peeled and chopped
• 2 onions, diced
• 2 cloves of garlic, finely chopped
• 2 tablespoons flour
• 3 tablespoons milk (or heavy cream if you have it)
• 2 cups chicken broth
• 1 cup frozen corn
• 1 cup frozen peas
• 1 sheet of puff pastry (in the freezer section), thawed
• 1 egg

Instructions

1. Bake the chicken and shred it. You can do this with forks, or use a mixer to shred your chicken.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Heat a 12" cast iron skillet over medium heat. Add the butter.
4. When the butter has melted, add the carrots, onion, and garlic. Stir occasionally until the veggies are soft, about 5 minutes or so.
5. Add the flour and use a whisk to stir it into the veggies. Cook for 1-2 minutes.
6. Gradually whisk in the milk, then do the same with the chicken stock.
7. Stir in the shredded chicken, frozen peas, and frozen corn. Cook for about 2 more minutes, until heated through.
8. Turn the heat off on the stove and roll out the puffy pastry until it is 12" in diameter, enough to cover the entire top of the skillet. Just eyeball it!
9. Place the puff pastry over the top of the pot pie and scrunch the edges of the dough together just inside the edge of the skillet.
10. Brush with a beaten egg to give it a golden color, and use a sharp knife to poke 4-5 holes in the top to vent the steam.
11. Bake for 35 minutes or until crust is brown.

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