Description
This Skillet Puff Pastry Chicken Pot Pie combines tender shredded chicken with a creamy, flavorful vegetable filling, all topped with crispy golden puff pastry squares. It’s an easy-to-make one-pan comfort dish that delivers rich, hearty flavors and a satisfying flaky crust perfect for cozy dinners.
Ingredients
Scale
Filling 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 as needed
- 2 cups half and half, room temperature or warmed
- 1 cup frozen peas
Top and Finishing Ingredients
- 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
- Thaw Puff Pastry: Remove the puff pastry from the freezer and thaw according to the package directions while you prepare the filling.
- Preheat Oven: Set your oven to 400°F to get it ready for baking the pot pie.
- Sauté Vegetables: In a large oven-safe braiser or deep skillet over medium heat, melt the butter. When bubbling, add celery, carrots, and leeks. Cook for 6-7 minutes until golden and softened. Season with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika, stirring well to combine.
- Cook Potatoes & Aromatics: Add chopped baby potatoes to the skillet and cook until fork-tender, about 7-10 minutes. Then mix in minced garlic and fresh thyme, cooking until fragrant, around 1-2 minutes.
- Coat with Flour: Sprinkle flour evenly over the vegetables and potatoes. Toss to coat everything thoroughly and cook for 2 more minutes to remove the raw flour taste.
- Add Liquids: Pour in chicken broth/stock and stir to combine, allowing it to absorb the flour. Next, stir in the half and half and bring the mixture to a gentle simmer, about 3-4 minutes.
- Incorporate Chicken & Peas: Stir in the shredded chicken and frozen peas. Cook for 2-3 more minutes so the filling thickens and flavors meld. Adjust consistency with additional broth if needed.
- Prepare Puff Pastry Top: Cut the thawed puff pastry into 2-inch squares. Arrange the squares evenly over the surface of the pot pie filling.
- Apply Egg Wash: Mix egg and water to make an egg wash. Using a pastry brush, lightly brush the puff pastry squares to help them achieve a golden brown color while baking.
- Bake the Pot Pie: Place the skillet in the preheated oven and bake for 20-25 minutes or until the puff pastry is golden and crisp.
- Rest and Serve: Let the pot pie cool for about 10 minutes before serving. Enjoy warm!
Notes
- This recipe uses pre-cooked shredded chicken for convenience; leftover chicken works great.
- The puff pastry squares create a unique topping instead of a whole crust—feel free to use a single sheet if preferred.
- Adjust the consistency of the filling by adding extra chicken broth if you like it thinner.
- Use fresh herbs like thyme for bright, fresh flavor, or substitute with dried thyme if unavailable.
- For a spicier pot pie, increase the Creole Cajun seasoning or add a pinch of cayenne pepper.
- Ensure puff pastry is fully thawed before baking to achieve the best puff and flakiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: chicken pot pie, skillet pot pie, puff pastry, comfort food, one-pan meal, easy dinner
