Skillet Chicken Pot Pie keeps everything cozy and simple with rotisserie chicken, a creamy homemade filling, and puff pastry baked golden right on top. One pan, real ingredients, and no canned soup anywhere near it.
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Skillet chicken pot pie gives you all the creamy comfort of the classic version without the extra work of rolling crust or dirtying multiple pans. Rotisserie chicken keeps it fast, the homemade filling stays rich without canned soup, and puff pastry handles the golden, flaky finish beautifully.
Why you'll Love This Chicken Pot Pie
- Rotisserie chicken keeps it fast and still tastes completely homemade.
- A quick homemade sauce keeps the filling creamy without canned shortcuts.
- Puff pastry bakes golden and flaky with almost no effort.
- Everything happens in one skillet for easier cleanup.
What You'll Need & Why
- Cooked Chicken – Rotisserie chicken is the hero here. It’s tender, flavorful, and makes this comforting chicken pot pie weeknight-easy.
- Yellow Onion, Mushrooms & Garlic – Cooked in butter, these become the cozy, savory base of every great chicken pot pie. Truly the candle scent we all deserve.
- Frozen Green Beans & Corn – Add color, sweetness, and texture without any prep. Straight from freezer, thawed, and to the skillet.
- Butter & Flour – Whisked together to make a quick roux that thickens the creamy filling.
- Chicken Broth – Use a good one; it’s the backbone of the sauce.
- Heavy Cream – Adds just enough richness to make the filling silky and comforting.
- Fresh Herbs (thyme or parsley) – Brightens the whole dish.
- Puff Pastry – The secret weapon. It bakes up golden, flaky, and gorgeous with almost zero effort.
The Recipe Rundown
- Sauté the vegetables: Cook the onion, mushrooms, and garlic in butter, then add the green beans and corn.
- Make the roux: Stir in the flour and cook for a few minutes to remove the raw flour taste.
- Make the filling: Slowly add the broth, then stir in the heavy cream and cook until slightly thickened.
- Add the chicken: Stir in the cooked chicken and remove the skillet from the heat.
- Top with puff pastry: Arrange the pastry squares over the filling, then brush with egg wash and season.
- Bake: Bake at 400°F until the puff pastry is deeply golden and crisp.
Swaps & Variations
Skillet chicken pot pie is flexible enough to work with what you already have.
- Change the topping: Puff pastry is easiest, but canned biscuits or pie crust work just as well.
- Use the vegetables you have: Peas, carrots, potatoes, mushrooms, or spinach all fit naturally here.
- Swap the protein: Rotisserie chicken, leftover turkey, or cooked chicken thighs all work beautifully.
- Adjust the richness: Use milk instead of cream for a lighter filling, or add a little cheddar for extra comfort.
Buy Now → Tips For The Best Skillet Chicken Pot Pie
A few simple choices make skillet chicken pot pie bake up creamy underneath and beautifully golden on top.
- Let it rest before scooping: A few minutes helps the filling thicken and hold together better.
- Watch the pastry, not the clock: Puff pastry is ready when it’s golden all over and the filling is bubbling around the edges.
- Cook firm vegetables first: The oven finishes the pie, but it will not soften raw carrots or potatoes.
- Vent the pastry: A couple of small slits help the crust stay crisp instead of steaming.
- Don’t overfill the skillet: Leave a little room so the filling can bubble without spilling over. Baking on a sheet pan can help with any unexpected messes.
Make Ahead Instructions
Prepare the filling up to a day ahead and refrigerate it once cooled.
When ready to bake, transfer it to the skillet, top with puff pastry, brush with egg wash, and bake until the filling is hot and bubbling. Add a few extra minutes if starting from cold, and tent loosely with foil if the pastry browns too quickly.
Skillet Chicken Pot Pie Recipe
Equipment
- large cast iron skillet
Ingredients
- 1 stick butter
- 1 med yellow onion, diced
- 8 oz mushrooms, sliced thinly
- 5 cloves garlic, minced
- 1 (10 oz) bag frozen cut green beans, thawed
- 1 (10 oz) bag frozen corn, thawed
- 5-6 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, chopped I used a rotisserie chicken
- 2 sheets puff pastry
- 1 egg
- water
- kosher salt and fresh ground pepper, to taste
Instructions
- Build the base: In a large cast iron skillet, sauté the onions, mushrooms, and garlic in butter over medium-high heat until softened.
- Add vegetables: Stir in the green beans and corn and cook until warmed through.
- Make the roux: Sprinkle in the flour and cook, stirring constantly, for 3–4 minutes to eliminate any raw flour taste.
- Create the sauce: Slowly pour in the broth, stirring to keep the sauce smooth. Stir in the heavy cream and cook until slightly thickened and heated through.
- Add chicken: Stir in the chicken until combined, then remove the skillet from the heat.
- Top with pastry: Cut the puff pastry into 1-inch squares. Starting around the outer edge of the skillet, arrange the pastry on top of the filling, slightly overlapping as you work toward the center.
- Finish: Whisk the egg with a splash of water and brush over the puff pastry. Season with coarse salt and fresh ground pepper.
- Bake: Bake at 400°F until the puff pastry is deeply golden and crisp, about 35–45 minutes.
Nutrition
Storage & Reheating
- Store: Leftovers keep well in the refrigerator for up to 3 days.
- Reheat: Warm individual portions in the microwave in short increments until heated through. Just note: the puff pastry won’t stay crisp, but the flavors are still fantastic. For a slightly crisper top, reheat in a 350°F oven for 10–15 minutes.
- Freeze: Freeze the filling only. Puff pastry turns gummy and unpleasant after thawing. The filling freezes beautifully for up to 3 months—just thaw, add a fresh pastry top, and bake as usual.
Recipe Testing Notes
- Keep the puff pastry on top: Puff pastry needs direct oven heat to rise and get crisp and flaky. Putting it underneath the filling will leave it soft.
- No cast iron skillet? Assemble the filling in a baking dish instead. It may need a few extra minutes in the oven for the pastry to become deeply golden and crisp.
More Easy Chicken Dinners You'll Love
If this Chicken Pot Pie is your kind of dinner, try one of these easy chicken favorites next:
- Chicken and Couscous – A simple, comforting chicken dinner made in one pot.
- One-Pot Chicken and Rice – Tender chicken and rice for an easy weeknight dinner with minimal cleanup.
- Creamy Chicken Stew – A hearty chicken stew with vegetables and a rich, creamy broth.
- Chicken Pot Pie Soup – All the classic pot pie flavors in an easy, creamy soup.
Who’s Stirring the Pot?
Hi, I’m Ruth — a real-life home cook making real-life comfort food. All my recipes are tested in a busy kitchen with hungry people waiting, so you know they’re doable and delicious. Pull up a chair; I’m so glad you’re here and I hope you try my puff pastry Chicken Pot Pie With Puff Pastry recipe and fall in love with it.
If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces.
And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
-Rufus