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Chicken Pot Pie Skillet Recipe
Youssef Hb

Chicken Pot Pie Skillet

This streamlined Chicken Pot Pie Skillet is the ultimate one-pan comfort food, featuring a rich, creamy vegetable and chicken filling topped with perfectly golden, flaky puff pastry. Designed for convenience, this recipe delivers deep, savory flavors in less than an hour, making it an ideal choice for busy weeknight dinners that feel like a gourmet home-cooked meal without the hassle of a traditional pie crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 stick salted butter
  • 2 cups carrots, thinly sliced
  • 1 cup celery, thinly sliced
  • 1 cup yellow onion, chopped
  • 0.5 cup all-purpose flour
  • 2 cups chicken stock
  • 1 cup whole milk
  • 4 cups cooked chicken, shredded or cubed
  • 2 cups frozen peas
  • 1 package puff pastry, thawed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp celery seed
  • 0.5 tsp garlic powder
  • 1 tsp fresh thyme

Method
 

  1. Preheat your oven to 425°F and ensure the rack is in the center position.
  2. Melt the salted butter in a 12-inch cast-iron skillet over medium heat.
  3. Add the carrots, celery, and onion to the butter, cooking for 5 minutes until the onions become translucent.
  4. Sprinkle the flour, salt, pepper, celery seed, garlic powder, and fresh thyme over the vegetable mixture.
  5. Stir constantly for 2 minutes to cook out the raw flour taste.
  6. Pour in the milk and chicken stock gradually while whisking to create a smooth gravy.
  7. Add the shredded chicken and frozen peas to the mixture and stir until combined and slightly thickened.
  8. Top the skillet with the thawed puff pastry, trimming edges if necessary and cutting a few slits for steam.
  9. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.

Notes

If using unsalted butter, adjust the added salt to taste. Ensure the puff pastry is thawed but still cold for the best rise. You can substitute chicken breast with rotisserie chicken for extra convenience.