If you have been craving a soul-warming meal, look no further than this Skillet Chicken Pot Pie. It’s a cozy, all-in-one dish packed with tender chicken, vibrant vegetables, and a rich, creamy sauce all baked under a golden puff pastry crust. Every bite marries comfort and elegance in a way that feels like a warm hug from the inside out. Whether it’s a weeknight dinner or a special weekend treat, this Skillet Chicken Pot Pie transforms simple ingredients into a dish that feels extra special.

Ingredients You’ll Need

Getting your ingredients ready for this Skillet Chicken Pot Pie is a breeze because each one serves an important role in creating that perfect balance of flavors, textures, and colors. The butter and aromatics build the base, while the vegetables provide sweetness and earthiness. Chicken adds hearty protein, and the creamy sauce brings everything together, topped with a flaky crust that everyone will love.

Unsalted butter: Essential for sautéing veggies and building a rich flavor foundation.
Medium onion (finely diced): Adds sweetness and depth of flavor once softened.
Garlic (minced): Provides aromatic warmth and a subtle kick.
Carrots (sliced): Bring a pop of color and natural sweetness.
Kosher salt: Enhances every ingredient and balances the flavors.
Black pepper: Adds mild heat and complexity.
Cayenne pepper (optional): A hint of spice if you like a little extra heat.
All purpose flour: Thickens the filling into that luscious, smooth consistency.
Chicken broth: Adds savory depth and helps deglaze the pan.
Potatoes (finely diced): Provide heartiness and a tender texture once cooked.
Heavy cream or whole milk: Makes the sauce creamy and comforting.
Cooked chicken (shredded or diced): The star protein that turns this into a satisfying meal.
Corn kernels (canned or frozen): Add bursts of sweetness and color.
Green peas (fresh or frozen): Introduce a fresh pop and a slightly sweet note.
Fresh thyme: Offers fragrant herbal brightness.
Fresh sage: Brings an earthy, slightly peppery aromatics that is perfect with chicken.
Lemon juice: A splash to brighten and balance the richness.
Frozen puff pastry (thawed): The irresistible, flaky crust that crowns this dish.
Egg (beaten for egg wash): Ensures a beautifully golden, shiny crust.
Flaky sea salt (optional): For a finishing touch that adds a delightful crunch and extra flavor punch.

How to Make Skillet Chicken Pot Pie

Step 1: Sauté the Aromatics and Vegetables

Start by heating butter in a large oven-safe skillet over medium-high heat. Add the diced onions, minced garlic, and sliced carrots. Sauté for about 5 to 7 minutes until the vegetables soften and the kitchen fills with that amazing savory aroma that makes you feel instantly at home.

Step 2: Create the Roux and Build Flavor

Sprinkle the flour into the skillet along with salt, black pepper, and cayenne pepper if using. Stir constantly and cook for about 2 minutes to cook the raw flour taste out and get a slightly nutty aroma developing. This step is key to thickening the filling beautifully.

Step 3: Deglaze and Simmer with Potatoes

Pour in the chicken broth and stir thoroughly to lift any flavorful bits stuck to the pan. The mixture will thicken into a rich paste. Add the finely diced potatoes and reduce the heat to low. Let everything simmer gently for 15 minutes or until the potatoes are tender but not mushy.

Step 4: Fold in the Chicken, Vegetables, and Cream

Mix in shredded chicken, corn, green peas, fresh thyme, and sage along with the milk or cream. Cook for another 2 to 3 minutes, stirring until the sauce is thick but creamy. If it feels too thick, add more milk little by little to reach the perfect consistency.

Step 5: Season and Cool the Filling

Add a splash of lemon juice to brighten the savory notes. Taste and adjust salt and pepper as needed. Remove the skillet from heat and let the filling cool just slightly while you get ready to add the pastry topping.

Step 6: Prepare and Add the Puff Pastry

On a lightly floured surface, gently roll out the thawed puff pastry into a rectangle slightly larger than your skillet. You can trim it into a neat circle if you prefer. Place the pastry over the filling, and cut a few small slits in the top for steam to escape during baking.

Step 7: Egg Wash and Bake

Brush the pastry with the beaten egg to ensure a gorgeous golden finish once baked. Sprinkle flaky sea salt on top if you want a little extra texture and flavor burst. Bake at 400°F for 25 to 35 minutes or until the pastry is puffed up and beautifully golden brown.

How to Serve Skillet Chicken Pot Pie

Garnishes

A sprinkle of fresh thyme leaves or chopped parsley adds a lovely pop of green and hint of freshness to contrast the richness. Roasted garlic cloves on the side also make a wonderful, mellow accompaniment for those who love garlic’s subtle sweetness.

Side Dishes

While this Skillet Chicken Pot Pie is a hearty meal on its own, simple sides like a crisp green salad with tart vinaigrette or roasted Brussels sprouts bring brightness and texture contrast that round out the meal beautifully.

Creative Ways to Present

For a fun twist, serve individual portions by baking the filling in small oven-safe ramekins topped with puff pastry rounds. It makes a charming presentation for dinner guests or special occasions and makes leftovers just as exciting.

Make Ahead and Storage

Storing Leftovers

Store any leftover Skillet Chicken Pot Pie tightly covered in the refrigerator for up to 3 days. Make sure it’s at room temperature before refrigerating so condensation doesn’t make the crust soggy.

Freezing

You can freeze the filling separately in airtight containers for up to 3 months. If you want to freeze the whole pie with puff pastry, freeze before baking, then bake straight from frozen, adding extra baking time until golden and cooked through.

Reheating

Reheat leftovers in a 350°F oven until heated through to keep the crust crisp. A microwave will work but expect a softer crust. Cover the filling when reheating to prevent it from drying out if using the oven.

FAQs

Can I use leftover chicken for this recipe?

Absolutely! Leftover cooked chicken works perfectly and can save you time. Just shred or dice it and add it in step 4.

What can I substitute for puff pastry?

If puff pastry isn’t available, a pie crust or biscuit dough can work. Just keep in mind the texture and baking times will vary slightly.

Is it possible to make this dairy-free?

Yes, swap the butter for a dairy-free alternative, and use coconut milk or a plant-based milk in place of cream or whole milk.

Can I add other vegetables to the filling?

Definitely! Feel free to toss in mushrooms, celery, or green beans to complement the existing veggies.

How do I know when the filling is the right consistency?

The filling should be thick and creamy but still spoonable. If it feels too dry, add milk slowly until it reaches that perfect, hearty texture.

Final Thoughts

There’s something truly special about a homemade Skillet Chicken Pot Pie that’s bursting with wholesome goodness and crusty, buttery pastry. It’s the perfect dish to bring everyone to the table, full of smiles and satisfied sighs. I can’t wait for you to make this one your own and discover just how comforting and delicious simplicity can be.

Skillet Chicken Pot Pie Recipe

Print Recipe

★★★★★

5.1 from 12 reviews

This Skillet Chicken Pot Pie is a comforting and hearty dish featuring a creamy chicken and vegetable filling topped with a flaky puff pastry crust. Perfect for a cozy dinner, it combines tender chicken, fresh vegetables, and aromatic herbs in a rich sauce, all baked to golden perfection in a single skillet.

Author: Elias
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Sautéing, Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Filling

2 tablespoons unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced or chopped
1 cup carrots, sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup potatoes, finely diced
1 cup heavy cream or whole milk
1 1/2 cups cooked chicken, shredded or diced
1 cup corn kernels (canned or frozen)
1 cup green peas (fresh or frozen)
1 teaspoon fresh thyme
1 teaspoon fresh sage
1 teaspoon lemon juice

Topping

1 sheet frozen puff pastry, thawed
1 egg, beaten for egg wash
Flaky sea salt (optional)

Instructions

Preheat Oven: Preheat the oven to 400°F (205°C) to ensure it’s ready for baking the pie once the filling and topping are assembled.
Sauté Vegetables: In a large oven-safe skillet over medium-high heat, melt the butter and add the diced onions, minced garlic, and sliced carrots. Sauté for 5-7 minutes until softened and aromatic.
Add Flour and Spices: Stir in the all purpose flour, kosher salt, black pepper, and optional cayenne pepper. Cook the mixture for 2 minutes to eliminate the raw flour taste.
Deglaze Pan: Pour in the chicken broth while stirring continuously. This will deglaze the pan and create a thick paste with the flour, forming the base for the sauce.
Simmer Potatoes: Add the finely diced potatoes to the skillet and reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender.
Add Remaining Filling Ingredients: Mix in the shredded cooked chicken, corn kernels, green peas, fresh thyme, fresh sage, and heavy cream or whole milk. Cook for another 2-3 minutes, allowing the filling to thicken. Add additional milk ¼ cup at a time if the filling is too thick.
Season and Cool: Stir in the lemon juice and adjust seasoning with additional salt and pepper as needed. Remove the pan from heat and let the filling cool slightly.
Prepare Puff Pastry: In a small bowl, whisk the egg to make an egg wash. Roll out the thawed puff pastry sheet gently into a slightly larger rectangle or circle a few inches larger than your skillet.
Assemble Pie: Place the puff pastry over the filling in the skillet, cutting a few slits in the pastry top to allow steam to escape during baking.
Apply Egg Wash and Salt: Brush the puff pastry with the beaten egg wash for a glossy, golden finish. Sprinkle flaky sea salt on top if desired.
Bake: Bake in the preheated oven at 400°F for 25-35 minutes or until the puff pastry is golden brown and crisp.
Serve: Remove from oven and serve warm as a comforting main dish.

Notes

You can substitute heavy cream with whole milk for a lighter filling or a non-dairy milk for a dairy-free option, though texture will vary.
Frozen vegetables should be thawed and drained if needed to avoid extra moisture in the filling.
The cayenne pepper is optional and can be omitted or adjusted based on your preferred spice level.
Use an oven-safe skillet to avoid transferring the filling before baking.
Leftovers can be refrigerated and reheated in the oven for best texture retention.