Skillet Chicken Pot Pie is the ultimate reimagining of a beloved comfort food classic, transforming it from a time-consuming project into a stunning, deeply flavorful, and achievable one-pan masterpiece. This recipe masterfully streamlines the process by using a single cast-iron skillet to build a rich, homestyle filling from the bottom up, and then crowning it with a beautifully rustic, golden-brown puff pastry crust that bakes to flaky perfection right on top. The journey begins by sautéing a classic trio of carrots, celery, and onion in butter until they are tender and sweet, creating an aromatic foundation that is the soul of any great pot pie. Into this base, a generous amount of flour is stirred to create a roux, which then thickens a mixture of whole milk and chicken stock into a velvety, luxurious gravy that clings to every piece of vegetable and shredded chicken. The addition of frozen peas at the last minute ensures they remain bright and vibrant, while the use of pre-cooked chicken makes the entire assembly remarkably efficient without sacrificing an ounce of flavor.
The true stroke of genius in this dish is the use of store-bought puff pastry as the topping. By rolling it out and cutting it into rustic squares that are artfully overlapped on the bubbling filling, you achieve a professional, cobblestone-like appearance with minimal effort. As it bakes in a hot oven, the pastry undergoes a dramatic transformation, puffing into hundreds of buttery, delicate layers that provide a satisfying, shattering crunch with each bite, all while sealing in the savory steam from the filling below. This method eliminates the need for a separate pie dish and a bottom crust that can often become soggy, guaranteeing a perfect textural contrast in every spoonful. This Skillet Chicken Pot Pie is more than just a meal; it’s a centerpiece that delivers the nostalgic, heartwarming comfort of the traditional version with a modern, elegant twist that is sure to impress at any family dinner table.
Why You’ll Love This Recipe:
- One-Skillet Wonder: The entire dish, from stovetop to oven, comes together in a single pan, which means incredible flavor and dramatically easier cleanup.
- Flaky, Buttery Puff Pastry Topping: Using puff pastry creates an impressively light, golden, and multi-layered crust that is far simpler than making a traditional pie dough from scratch.
- Rich and Hearty Filling: The from-scratch, creamy gravy is packed with tender vegetables and chicken, delivering a deeply satisfying and homestyle flavor in every bite.
- Elegant Yet Effortless: The overlapping pastry squares create a beautiful, rustic presentation that looks like it came from a professional bakery, with a fraction of the effort.
Ingredients:
For the Filling:
- ½ cup (1 stick) salted butter
- 2 cups thinly sliced carrots (about 2 large carrots)
- 1 cup thinly sliced celery (about 3 ribs)
- 1 cup chopped yellow onion
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon celery seed
- 1 teaspoon garlic powder
- 1 teaspoon minced fresh thyme (or ½ teaspoon dried)
- 1 cup whole milk
- 2 cups chicken stock
- 2 cups frozen peas
- 4 cups cooked shredded chicken (rotisserie chicken is perfect)
For the Topping:
- 1 (17.3-ounce) package puff pastry, thawed
- 1 large egg
- 1 tablespoon water
Instructions:
Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C) with a rack positioned in the center.
Step 2: Sauté the Aromatics
Melt the butter in a 12-inch cast-iron or other ovenproof skillet over medium heat. Add the sliced carrots, celery, and onion. Cook, stirring occasionally, for 6-8 minutes, until the onions are translucent and the vegetables have begun to soften.
Step 3: Create the Roux
Sprinkle the flour, salt, pepper, celery seed, garlic powder, and thyme over the cooked vegetables. Cook, stirring constantly, for about 2 minutes. The mixture will form a thick paste that coats the vegetables; this cooks the raw flour taste out and forms the base of your gravy.
Step 4: Make the Gravy
Gradually pour in the milk while whisking constantly to ensure no lumps form. Once the milk is incorporated, gradually whisk in the chicken stock. Bring the mixture to a gentle simmer, stirring continuously. Cook for 3-5 minutes, until the sauce has thickened to a gravy-like consistency that coats the back of a spoon.
Step 5: Add Chicken and Peas
Stir the shredded chicken and frozen peas into the skillet. Continue to cook for another 2-3 minutes, stirring, until everything is heated through. Remove the skillet from the heat.
Step 6: Assemble the Pastry Topping
On a lightly floured surface, roll one sheet of puff pastry into a 12×12-inch square. Using a sharp knife or a pizza cutter, cut the pastry into 3-inch squares. Arrange the squares over the chicken filling, overlapping them slightly in a rustic pattern.
Step 7: Apply Egg Wash and Bake
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, gently brush the top of each pastry square with the egg wash; this will give them a deep, golden-brown color when baked.
Step 8: Bake to Perfection
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and a deep golden brown and the filling is bubbly around the edges. If the pastry browns too quickly, tent the skillet loosely with aluminum foil.
Step 9: Rest and Serve
Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to cool slightly and thicken, making it easier to scoop and serve.
Tips:
- Thaw Puff Pastry Properly: The key to easy handling is allowing the puff pastry to thaw slowly in the refrigerator for several hours or overnight, not at room temperature.
- Don’t Skip the Egg Wash: This simple step is crucial for achieving a glossy, professional-looking, golden-brown crust.
- Customize the Filling: Feel free to add other vegetables like diced potatoes (par-boil them first) or corn. You can also use a mix of chicken and turkey.
- Check for Doneness: The filling should be bubbling vigorously at the edges, and an instant-read thermometer inserted into the center of the filling (avoiding the skillet bottom) should read at least 165°F (74°C).
Storage Options:
- Refrigerator: Store any leftovers covered in the skillet or in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave. For best results and to recrisp the pastry, reheat larger portions in a 350°F (175°C) oven for 15-20 minutes until hot.
- Freezing: This pot pie is best enjoyed fresh. The baked pastry will not retain its flaky texture well after freezing and thawing.
