Introduction

This Skillet Puff Pastry Chicken Pot Pie is a cozy and flavorful twist on a classic comfort food. With tender shredded chicken, vibrant vegetables, and a creamy sauce topped with golden puff pastry squares, it’s perfect for a satisfying weeknight meal.

Skillet Puff Pastry Chicken Pot Pie Recipe - Recipe Image

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 if needed
2 cups half and half, room temperature or warmed
1 cup frozen peas
1 (17.3-ounce) store-bought frozen puff pastry, thawed (e.g., Pepperidge Farm)
1 large egg + 1 tablespoon water, mixed together for egg wash

Instructions

Step 1: Remove the puff pastry from the freezer to thaw according to package directions.
Step 2: Preheat your oven to 400°F (200°C).
Step 3: In a large oven-safe braiser or deep skillet over medium heat, melt the butter. Once melted and sizzling, add the 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 to combine well.
Step 4: Add the quartered potatoes and stir to combine. Cook until the potatoes are fork-tender, about 7–10 minutes. Add the minced garlic and fresh thyme, cooking another 1–2 minutes until fragrant.
Step 5: Sprinkle the flour evenly over the vegetable and potato mixture. Toss thoroughly to coat everything. Cook for 2 more minutes to cook off the raw flour taste.
Step 6: Pour in the chicken broth or stock and stir to combine. The broth will thicken as it absorbs the flour. Stir in the half and half and bring the mixture to a gentle simmer for 3–4 minutes.
Step 7: Stir in the shredded chicken and frozen peas. Let the filling cook together for 2–3 minutes until thickened. If the filling is too thick, add extra broth in ¼ cup increments until you reach your preferred consistency. Remove from heat.
Step 8: Cut the thawed puff pastry into roughly 2-inch squares. Arrange the squares evenly over the filling surface in the skillet.
Step 9: Brush the puff pastry squares with the egg wash made by mixing the egg and water. Bake in the preheated oven for 20–25 minutes, or until the puff pastry is puffed, golden, and crisp.
Step 10: Let the pot pie cool for about 10 minutes before serving. Enjoy warm.

Tips & Variations

For a milder flavor, reduce the amount of Cajun seasoning or swap it for Italian herbs.
You can substitute half and half with heavy cream or whole milk depending on your preference for richness.
Feel free to add other vegetables like mushrooms or corn for extra texture and flavor.
If you don’t have an oven-safe skillet, transfer the filling to a baking dish before topping with puff pastry.

Storage

Store any leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the puff pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

It’s best to use pre-cooked shredded chicken to ensure even cooking and avoid drying out the meat. If using raw chicken, cook it fully before adding to the filling.

What can I use instead of puff pastry?

If you don’t have puff pastry, biscuit dough or pie crust can be used as a topping, though the texture and rise will differ.

Skillet Puff Pastry Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.8 from 370 reviews

This Skillet Puff Pastry Chicken Pot Pie features tender shredded chicken and a savory vegetable medley in a creamy Cajun-spiced sauce, topped with flaky, golden puff pastry squares baked to perfection. It’s a comforting and elegant one-pan meal that’s easy to prepare and bursting with bold flavors and textures.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American Southern

Ingredients

Scale

Protein

1 lb boneless/skinless chicken breasts, cooked & shredded

Vegetables

4 celery hearts, finely diced
4 medium carrots, finely diced
1 cup thinly sliced leeks
½ lb gold baby potatoes, chopped into quarters
6 cloves garlic, finely minced
1 cup frozen peas
4–6 sprigs fresh thyme, de-stemmed

Seasonings & Spices

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

Dairy & Fats

½ cup (1 stick) unsalted butter
2 cups half and half, room temperature or warmed
1 large egg + 1 tablespoon water, mixed together for egg wash

Dry Ingredients

½ cup all-purpose flour

Liquids

2 cups chicken broth or stock, plus more to preference

Baking

1 (17.3-ounce) store bought frozen puff pastry, thawed (e.g., Pepperidge Farm)

Instructions

Thaw Puff Pastry: Remove the puff pastry from the freezer and allow it to thaw according to the package instructions before starting the recipe.
Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pot pie later.
Sauté Vegetables: In a large oven-safe braiser or deep skillet over medium heat, melt the unsalted butter. When the butter is sizzling, add diced celery, carrots, and sliced leeks. Sauté this vegetable trio until golden and softened, about 6 to 7 minutes. Season with Creole Cajun seasoning, salt, pepper, garlic powder, and smoked paprika, stirring well to coat all the vegetables evenly.
Cook Potatoes and Aromatics: Add the quartered baby potatoes to the skillet and stir to combine. Continue cooking until the potatoes are fork-tender, approximately 7 to 10 minutes. Add the minced garlic and fresh thyme sprigs, cooking for an additional 1 to 2 minutes until fragrant.
Add Flour: Sprinkle the all-purpose flour evenly over the vegetable and potato mixture. Toss thoroughly to coat everything with the flour, then cook for 2 minutes to eliminate the raw flour taste and help thicken the filling.
Add Broth and Half and Half: Slowly pour in the chicken broth and stir well, allowing the flour to absorb the liquid and dissolve into a smooth mixture. Stir in the half and half, bringing everything up to a gentle simmer for 3 to 4 minutes, ensuring the filling thickens nicely.
Combine Chicken and Peas: Incorporate the shredded cooked chicken and frozen peas into the skillet. Stir until fully combined and let the filling meld for 2 to 3 minutes. Adjust the consistency by adding more broth in ¼ cup increments if you prefer a looser filling. Remove from heat when done.
Prepare Puff Pastry Topping: Cut the thawed puff pastry into approximately 2-inch squares. Arrange these pastry squares evenly over the surface of the pot pie filling in the skillet.
Apply Egg Wash: Using a pastry brush, lightly brush the tops of the puff pastry squares with the egg and water wash. This will give the crust a beautiful golden color when baked.
Bake: Place the skillet in the preheated oven and bake the pot pie for 20 to 25 minutes, or until the puff pastry squares are golden brown and crisp.
Rest and Serve: Allow the pot pie to cool for about 10 minutes before serving. This helps the filling set and makes for easier serving and eating. Enjoy your warm, comforting Skillet Puff Pastry Chicken Pot Pie!

Notes

If fresh thyme is unavailable, dried thyme can be substituted at about 1 teaspoon.
For a spicier kick, increase the amount of Creole Cajun seasoning slightly or add a pinch of cayenne pepper.
Make sure to thaw the puff pastry properly to prevent cracking while cutting or baking.
Using an oven-safe skillet is essential for transferring the filling from stovetop directly into the oven.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: chicken pot pie, puff pastry, skillet pot pie, Cajun chicken recipe, easy chicken dinner, comfort food, one-pan meal