Skillet Puff Pastry Chicken Pot Pie Recipe

Introduction

Skillet Puff Pastry Chicken Pot Pie is a comforting and flavorful dish that combines tender chicken and vegetables in a creamy sauce, topped with golden, flaky puff pastry. It’s perfect for a cozy meal that feels special without requiring hours in the kitchen.

Ingredients

• 1 lb boneless/skinless chicken breasts, cooked & shredded
• ½ cup (1 stick) unsalted butter
• 4 celery hearts, finely diced
• 4 medium carrots, finely diced
• 1 cup thinly sliced leeks
• 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 lb gold baby potatoes, chopped into quarters
• 6 cloves garlic, finely minced
• 4-6 sprigs fresh thyme, de-stemmed
• ½ cup all-purpose flour
• 2 cups chicken broth or stock, plus more if needed
• 2 cups half and half, room temperature or warmed
• 1 cup frozen peas
• 1 (17.3-ounce) store-bought frozen puff pastry, thawed (such as Pepperidge Farm)
• 1 large egg + 1 tablespoon water, mixed together for egg wash

Instructions

1. Step 1: Take the puff pastry out of the freezer to thaw according to the package directions.
2. Step 2: Preheat your oven to 400°F.
3. Step 3: In a large oven-safe braiser or deep skillet over medium heat, melt the butter. Once sizzling, add celery, carrots, and leeks. Sauté until golden and softened, about 6-7 minutes. Season with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika; stir well.
4. Step 4: Add the chopped potatoes and stir to combine. Cook until fork-tender, about 7-10 minutes. Add garlic and thyme; cook until fragrant, 1-2 minutes.
5. Step 5: Sprinkle the flour over the vegetables and potatoes, tossing to coat everything evenly. Cook for 2 more minutes to remove the raw flour taste.
6. Step 6: Slowly pour in the chicken broth, stirring constantly to dissolve the flour and create a sauce. Stir in the half and half and bring to a simmer, about 3-4 minutes.
7. Step 7: Add the shredded chicken and frozen peas, stirring to combine. Let it cook for 2-3 minutes to meld the flavors. If the filling is too thick, add extra broth ¼ cup at a time until you reach your preferred consistency. Remove from heat.
8. Step 8: Cut the puff pastry into approximately 2-inch squares. Arrange the squares over the surface of the pot pie filling in the skillet. Brush the pastry generously with the egg wash.
9. Step 9: Bake in the oven for 20-25 minutes, or until the puff pastry is puffed, golden brown, and crisp. Let rest for 10 minutes before serving.

Tips & Variations

• Use cooked rotisserie chicken for a quick shortcut.
• Substitute half and half with heavy cream for a richer filling.
• Add mushrooms or corn for additional vegetable variety.
• If you prefer a classic pot pie top, roll out the puff pastry and cover the entire skillet with one large sheet instead of squares.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes to maintain puff pastry crispness. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe so the filling doesn’t become overcooked or dry. If you have frozen raw chicken, cook and shred it first before adding to the pot pie.

Can I make this pot pie ahead of time?

Yes, you can prepare the filling in advance and refrigerate it. Assemble and bake the pot pie just before serving to keep the puff pastry fresh and flaky.