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Best Easy Skillet Chicken Pot Pie with Puff Pastry Crust

skillet chicken pot pie with puff pastry crust - featured image
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A creamy, dreamy chicken pot pie with a flaky puff pastry crust, all made in one skillet for easy cleanup and maximum flavor. Perfect for dinner parties or cozy nights in.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons dry white wine (optional)
  • Salt and freshly ground black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven.
  2. Place a 10-inch oven-safe skillet over medium heat and melt the butter until foamy. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and the onion is translucent.
  3. Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant. If using white wine, pour it in and cook for 30 seconds, scraping up any browned bits.
  4. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the milk and heavy cream in a steady stream, stirring constantly. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  6. Stir in the shredded chicken and frozen peas. Season with salt and pepper (start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust to taste). Remove from heat and let cool for 10 minutes.
  7. While the filling cools, lightly flour your work surface and roll the thawed puff pastry sheet out to about 1/8-inch thick and large enough to overhang the skillet by about an inch.
  8. Carefully lay the puff pastry over the filling, letting the edges hang over the sides. Cut 4-5 slits in the top to let steam escape.
  9. In a small bowl, whisk together the egg and water. Brush the egg wash all over the top of the pastry, including the edges. Sprinkle with flaky sea salt if desired.
  10. Place the skillet on a baking sheet and bake for 25-30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling around the edges. Let rest for 10 minutes before serving.

Notes

Let the filling cool for 10 minutes before adding the pastry to prevent a soggy bottom. Thaw puff pastry in the refrigerator overnight for best results. For a gluten-free version, use gluten-free flour and puff pastry. For a dairy-free version, use vegan butter, oat milk, and dairy-free puff pastry.

Nutrition

Keywords: chicken pot pie, skillet chicken pot pie, puff pastry chicken pot pie, easy chicken pot pie, one-skillet chicken pot pie

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