Skillet Puff Pastry Chicken Pot Pie Recipe

Introduction

This Skillet Puff Pastry Chicken Pot Pie is a comforting classic made easy with a flaky, golden puff pastry topping. Packed with tender chicken, fresh vegetables, and a creamy Cajun-seasoned sauce, it’s perfect for a cozy weeknight dinner.

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 of garlic, finely minced
• 4-6 sprigs fresh thyme, de-stemmed
• ½ cup all-purpose flour
• 2 cups chicken broth or stock, plus more to preference
• 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 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 the 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 well.
4. Step 4: Add the potatoes, stir to combine, and cook until fork-tender, about 7-10 minutes. Then add the garlic and thyme, cooking until fragrant, about 1-2 minutes.
5. Step 5: Sprinkle the flour over all ingredients and toss to coat thoroughly. Cook for another 2 minutes to cook off the flour taste.
6. Step 6: Pour in the chicken broth and stir until the flour dissolves and mixture thickens slightly. Stir in the half and half and bring to a gentle simmer, about 3-4 minutes.
7. Step 7: Add the shredded chicken and frozen peas. Stir well and cook for 2-3 minutes to meld flavors. If you prefer a looser filling, stir in additional broth ¼ cup at a time until desired consistency is reached, then remove from heat.
8. Step 8: Cut the puff pastry into 2-inch squares and arrange evenly over the filling surface. Brush the pastry with the egg wash using a pastry brush.
9. Step 9: Bake for 20-25 minutes at 400°F until the puff pastry is golden brown and crisp. Let cool for 10 minutes before serving warm.

Tips & Variations

• Use homemade Cajun seasoning for a fresher, more customized flavor.
• Swap half and half with heavy cream for an even richer sauce.
• Add mushrooms or green beans to the filling for more vegetable variety.
• If you don’t have fresh thyme, 1 teaspoon dried thyme works well.
• To save time, use pre-cooked rotisserie chicken instead of cooking your own.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F oven until heated through, about 15-20 minutes. The puff pastry may lose some crispness but will remain tasty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling a day in advance and refrigerate. Assemble and bake the puff pastry topping just before serving for best results.

What can I use instead of puff pastry?

If you don’t have puff pastry, a biscuit or pie crust topping can work, though the texture and crispness will differ from the original flaky puff pastry.

Skillet Puff Pastry Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

This Skillet Puff Pastry Chicken Pot Pie is a comforting and hearty dish featuring tender shredded chicken, sautéed vegetables, and creamy sauce, all topped with flaky golden puff pastry squares. Cooked primarily on the stovetop before finishing in the oven, it combines classic Southern flavors with the ease of a one-pan meal perfect for any occasion.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Filling

• 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 to preference
• 2 cups half and half, room temperature or warmed
• 1 cup frozen peas

Topping

• 1 (17.3-ounce) store-bought frozen puff pastry, thawed (e.g., Pepperidge Farm)
• 1 large egg + 1 tablespoon water, mixed together for egg wash

Instructions

1. Thaw Puff Pastry: Remove the puff pastry from the freezer and thaw according to package directions so it’s ready for use.
2. Preheat Oven: Set your oven to 400°F (204°C) in preparation for baking the pot pie later.
3. Sauté Vegetables: In a large oven-safe braiser or deep skillet over medium heat, melt the butter until sizzling. Add the diced celery, carrots, and sliced leeks. Cook until golden and softened, about 6-7 minutes. Season with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika, stirring well to combine.
4. Add Potatoes and Aromatics: Stir in the quartered gold baby potatoes and cook until fork-tender, about 7-10 minutes. Then add minced garlic and fresh thyme leaves, cooking until fragrant, roughly 1-2 minutes.
5. Incorporate Flour: Sprinkle the flour evenly over the vegetables and potatoes, tossing well to coat. Continue cooking for 2 minutes to cook off the raw flour taste.
6. Add Liquids: Pour in the chicken broth and stir, allowing the liquid to absorb the flour and thicken slightly. Then stir in the half and half and bring the mixture to a gentle simmer over 3-4 minutes.
7. Finish Filling: Stir in the shredded cooked chicken and frozen peas. Let the filling meld and thicken for another 2-3 minutes. Adjust consistency by adding more broth ¼ cup at a time if you prefer a looser filling. Remove from heat.
8. Prepare Puff Pastry Topping: Cut the thawed puff pastry into approximately 2-inch squares. Arrange these squares evenly over the surface of the pot pie filling in the skillet.
9. Apply Egg Wash: Brush the puff pastry squares generously with the beaten egg and water mixture to help them develop a beautiful golden color when baked.
10. Bake the Pot Pie: Place the skillet in the preheated oven and bake for 20-25 minutes or until the puff pastry is golden brown and crisp.
11. Cool and Serve: Allow the pot pie to cool for about 10 minutes before serving. Enjoy warm for the best comforting experience.

Notes

• Use an oven-safe skillet or braiser to easily transition from stovetop to oven without transferring the filling.
• Adjust the consistency of the filling by adding extra chicken broth if needed so it’s creamy but not too runny.
• Make sure the puff pastry is fully thawed to ensure even baking and flakiness.
• Leftover pot pie can be refrigerated up to 3 days and reheated uncovered in the oven to maintain crisp pastry.
• You can substitute half and half with heavy cream or whole milk for different richness levels.
• For a spicier pot pie, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.

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