Skillet Puff Pastry Chicken Pot Pie Recipe

Introduction

Skillet Puff Pastry Chicken Pot Pie is a comforting, delicious twist on a classic favorite. With tender chicken, hearty vegetables, and flaky puff pastry topping, this one-pan dish is perfect for cozy dinners any night of the week.

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 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 (such as Pepperidge Farm)
• 1 large egg + 1 tablespoon water, mixed together for egg wash

Instructions

1. Step 1: Remove the puff pastry from the freezer to thaw according to 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 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 and stir to combine. Cook until fork-tender, about 7-10 minutes. Add garlic and thyme, cooking until fragrant, about 1-2 minutes.
5. Step 5: Sprinkle the flour over the mixture and toss well to coat all vegetables and potatoes. 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. Then stir in the half and half and bring to a gentle simmer, about 3-4 minutes.
7. Step 7: Stir in the shredded chicken and frozen peas. Let the filling cook for another 2-3 minutes to thicken. If you prefer a looser filling, add 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 surface of the pot pie filling.
9. Step 9: Brush the puff pastry pieces with the egg wash mixture for a golden finish.
10. Step 10: Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crisp. Let the pot pie cool for 10 minutes before serving warm.

Tips & Variations

• For extra flavor, add a splash of white wine to the filling before adding broth and half and half.
• Swap half and half for heavy cream for a richer sauce.
• Use a mix of vegetables like peas, corn, and green beans if you like more variety.
• If you don’t have fresh thyme, 1 teaspoon dried thyme works well too.
• Make sure the puff pastry is fully thawed but still cold to prevent it from sticking or tearing when layering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through and the puff pastry regains some crispness. Avoid microwaving to keep the pastry from becoming soggy.

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 cook and shred chicken beforehand to ensure even cooking and proper texture in the pot pie filling.

Can I prepare this pot pie ahead of time?

Yes, you can assemble the filling and store it in the skillet, cover, and refrigerate overnight. Add the puff pastry and bake just before serving.

Skillet Puff Pastry Chicken Pot Pie Recipe

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★★★★★

5 from 141 reviews

• Author: Mariam
• Total Time: 1 hour
• Yield: 4–6 servings 1x

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Description

This Skillet Puff Pastry Chicken Pot Pie is a comforting and hearty dish featuring tender shredded chicken, a medley of sautéed vegetables, and a creamy, flavorful sauce, all topped with flaky golden puff pastry pieces baked to perfection. Prepared in a skillet and finished in the oven, this pot pie offers a delightful balance of textures and rich Cajun-inspired seasoning for a satisfying meal.

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Ingredients

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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 as needed
• 2 cups half and half, room temperature or warmed
• 1 cup frozen peas

Puff Pastry Topping

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

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Instructions

1. Thaw Puff Pastry: Remove the puff pastry from the freezer and thaw according to package instructions to ensure it’s ready for baking.
2. Preheat Oven: Set the oven to 400°F (204°C) to prepare for baking the pot pie later.
3. Sauté Vegetables: In a large oven-safe braiser or deep skillet over medium heat, melt the unsalted butter until sizzling. Add the diced celery, carrots, and sliced leeks, cooking until soft and golden, about 6-7 minutes. Season with Creole Cajun seasoning, kosher salt, black pepper, garlic powder, and smoked paprika, stirring thoroughly to combine flavors.
4. Cook Potatoes and Aromatics: Stir in the quartered gold baby potatoes and continue cooking until fork-tender, about 7-10 minutes. Add the minced garlic and fresh thyme, cooking until fragrant for 1-2 minutes.
5. Add Flour: Sprinkle the all-purpose flour evenly over the vegetable and potato mixture. Toss well to coat all ingredients with flour and cook for an additional 2 minutes to eliminate the raw flour taste.
6. Incorporate Liquids: Gradually pour in the chicken broth or stock while stirring to combine, allowing the flour to absorb the liquid and form a thickened base. Stir in the half and half and bring the mixture to a gentle simmer, around 3-4 minutes, to develop a creamy consistency.
7. Add Chicken and Peas: Fold in the shredded cooked chicken and frozen peas. Mix well to combine and let the filling meld and warm through for 2-3 minutes. Adjust the consistency by adding more broth ¼ cup at a time if a looser filling is preferred. Remove from heat once the filling is thick and cohesive.
8. Prepare Puff Pastry Topping: Cut the thawed puff pastry into approximately 2-inch squares. Arrange the squares evenly over the surface of the skillet filling, covering it completely.
9. Apply Egg Wash: Using a pastry brush, lightly brush the puff pastry squares with the egg wash mixture (1 large egg beaten with 1 tablespoon water) to promote browning and a glossy finish.
10. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the puff pastry topping is golden brown and crisp.
11. Rest and Serve: Remove from oven and let the pot pie rest for 10 minutes before serving to allow the filling to set slightly. Serve warm and enjoy your comforting skillet chicken pot pie!

Notes

• Use an oven-safe skillet or braiser for easy transfer from stovetop to oven.
• Adjust Cajun seasoning level to your preference for spiciness.
• If you prefer a thicker filling, reduce the liquid slightly or cook longer to concentrate.
• The puff pastry can be arranged in one piece if preferred, but smaller squares create a rustic, flaky topping.
• Leftover pot pie can be refrigerated and reheated in the oven for best texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American Southern

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