Skillet Puff Pastry Chicken Pot Pie Recipe

Introduction

This Skillet Puff Pastry Chicken Pot Pie is a comforting and flavorful dish perfect for cozy dinners. With tender chicken, hearty vegetables, and a crispy puff pastry topping, it’s a delicious twist on a classic favorite that’s sure to please the whole family.

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 as needed
• 2 cups half and half, room temperature or warmed
• 1 cup frozen peas
• 1 (17.3-ounce) store-bought frozen puff pastry, thawed (Pepperidge Farm recommended)
• 1 large egg + 1 tablespoon water, mixed for egg wash

Instructions

1. Step 1: Thaw the puff pastry according to package directions before beginning.
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 the 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 to combine.
4. Step 4: Add the potatoes and cook, stirring occasionally, until fork-tender, about 7-10 minutes. Then add the garlic and fresh thyme and cook until fragrant, about 1-2 minutes.
5. Step 5: Sprinkle the flour evenly over the vegetables and toss to coat. Cook for another 2 minutes to eliminate the raw flour taste.
6. Step 6: Pour in the chicken broth and stir. The broth will absorb the flour and thicken. Stir in the half and half and bring the mixture to a gentle simmer for 3-4 minutes.
7. Step 7: Add the shredded chicken and frozen peas, stirring well. Let the filling cook for another 2-3 minutes until thickened. If you prefer a thinner filling, add more broth ¼ cup at a time until desired consistency is reached. Remove from heat.
8. Step 8: Cut the thawed puff pastry into approximately 2-inch squares. Arrange the squares evenly over the filling surface.
9. Step 9: Brush the puff pastry squares with the egg wash mixture using a pastry brush.
10. Step 10: Bake the pot pie at 400°F for 20-25 minutes, or until the pastry is golden brown and crisp. Let it cool for 10 minutes before serving. Enjoy warm!

Tips & Variations

• For extra flavor, use homemade Cajun seasoning tailored to your spice preferences.
• Swap half and half with heavy cream for a richer filling.
• Use leftover roasted chicken instead of cooking fresh chicken breasts.
• Try adding mushrooms or corn for added texture and taste.
• If you don’t have fresh thyme, ½ teaspoon dried thyme will work as a substitute.

Storage

Store leftover pot pie tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the oven at 350°F for about 15 minutes to restore crispness. Avoid microwaving to keep the puff pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked shredded chicken?

It’s best to use cooked, shredded chicken to prevent excess moisture in the filling. If using frozen chicken breasts, thaw and cook them fully before shredding.

Can I prepare the filling in advance?

Yes, you can make the filling a day ahead and refrigerate it. When ready to bake, assemble the pot pie with the puff pastry and bake as instructed.

Skillet Puff Pastry Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

This Skillet Puff Pastry Chicken Pot Pie is a comforting and flavorful twist on a classic dish. Tender shredded chicken combined with a savory medley of sautéed vegetables and creamy sauce is topped with golden, flaky puff pastry squares baked directly in the skillet for a quick yet impressive meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Chicken & Vegetables

• 1 lb boneless/skinless chicken breasts, cooked & shredded
• 4 celery hearts, finely diced
• 4 medium carrots, finely diced
• 1 cup thinly sliced leeks
• ½ lb gold baby potatoes, chopped into quarters
• 6 cloves garlic, finely minced
• 4–6 sprigs fresh thyme, de-stemmed
• 1 cup frozen peas

Seasonings & Spices

• 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

Liquids & Fat

• ½ cup (1 stick) unsalted butter
• 2 cups chicken broth or stock, plus more to preference
• 2 cups half and half, room temperature or warmed

Other

• ½ cup all-purpose flour
• 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. Thaw Puff Pastry: Begin by taking the frozen puff pastry out of the freezer and allowing it to thaw following the package instructions to ensure it’s ready for baking.
2. Preheat Oven: Set your oven to 400°F (200°C) to preheat while you prepare the filling.
3. Sauté Vegetables: In a large oven-safe braiser or deep skillet, melt the unsalted butter over medium heat. Once melted and hot, add the diced celery, carrots, and sliced leeks. Sauté these vegetables until they are golden and softened, approximately 6-7 minutes. Season the mixture with Creole Cajun seasoning, kosher salt, fresh ground black pepper, garlic powder, and smoked paprika, stirring well to combine all the flavors evenly.
4. Add Potatoes and Herbs: Stir in the quartered gold baby potatoes, ensuring they are well incorporated with the seasoned vegetables. Continue cooking until the potatoes are fork-tender, about 7-10 minutes. Then add the minced garlic and fresh thyme, cooking until fragrant, approximately 1-2 minutes.
5. Incorporate Flour: Sprinkle the all-purpose flour evenly over the vegetable and potato mixture and toss to coat everything thoroughly. Cook for an additional 2 minutes to eliminate the raw flour taste and start thickening the mixture.
6. Add Broth and Half and Half: Pour in the chicken broth or stock and stir to combine. The liquid will absorb the flour, creating a thickened base. Then, pour in the half and half and bring the mixture to a gentle simmer over medium heat, which should take about 3-4 minutes.
7. Finish Filling: Add the shredded chicken and frozen peas to the skillet, stirring well to evenly distribute. Let the filling cook together for another 2-3 minutes to meld the flavors and warm through. If the filling seems too thick, add extra broth in ¼ cup increments until your preferred consistency is reached. Remove the skillet from heat after this step.
8. Prepare Puff Pastry Topping: Cut the thawed puff pastry into approximately 2-inch squares. Arrange these squares evenly across the surface of the filling in the skillet.
9. Brush with Egg Wash: Mix the large egg with one tablespoon of water to create an egg wash. Using a pastry brush, gently brush the puff pastry squares with the egg wash to promote a golden, glossy finish when baked.
10. Bake: Transfer the skillet to the preheated oven. Bake the chicken pot pie for 20-25 minutes, or until the puff pastry topping is golden brown and crisp.
11. Cool and Serve: Remove the skillet from the oven and let the pot pie cool for 10 minutes before serving to allow the filling to set slightly. Serve warm and enjoy your comforting skillet chicken pot pie!

Notes

• You can use homemade or store-bought Creole Cajun seasoning depending on your preference or availability.
• Adjust the amount of broth in the filling to achieve your desired consistency—more for a looser filling, less for thicker.
• Ensure the puff pastry is well thawed before cutting and baking to prevent tearing or uneven puffing.
• Use an oven-safe skillet or braiser to simplify cooking and baking in one dish.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain puff pastry crispness.

Keywords: chicken pot pie, puff pastry, skillet recipe, comfort food, Cajun seasoning, easy dinner