Skillet Chicken Pot Pie

This skillet chicken pot pie is cozy, creamy, and packed with tender chicken and vegetables—all topped with a golden puff pastry crust. It’s a comforting weeknight meal that comes together in one pan, making cleanup a breeze. The cream cheese adds extra richness, while the puff pastry gives it a flaky, bakery-style finish. Perfect for feeding the family or reheating for easy leftovers.

Ingredients

• 2 tablespoons butter
• 3 celery stalks, diced
• 3 carrots, diced
• 1 onion, diced
• 2 red potatoes, diced
• 2 teaspoons garlic, minced
• Salt and pepper, to taste
• 1/4 cup flour
• 2 cups chicken broth
• 8 ounces cream cheese
• 2 cups cooked, shredded chicken
• 1/2 cup peas
• 2 tablespoons fresh parsley, finely minced
• 1 sheet frozen puff pastry, thawed
• 1 egg (for egg wash)

Directions

1. Preheat oven to 350°F.
2. Melt butter in a large saucepan over medium-high heat.
3. Add celery, carrots, onion, and potatoes; sauté 8–10 minutes until softened.
4. Stir in garlic, salt, and pepper.
5. Add flour, broth, and cream cheese; cook 5 minutes, stirring constantly.
6. Fold in shredded chicken, peas, and parsley.
7. Transfer mixture to a 12-inch oven-safe skillet.
8. Roll puff pastry to fit the skillet and place on top; trim excess.
9. Whisk egg and brush over pastry to coat.
10. Bake 18–20 minutes, until crust is golden brown.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: ~420 kcal per serving | Servings: 6

Tips

• Keep the puff pastry cold until just before topping—it bakes flakier when chilled.
• Let the pie rest 5–10 minutes after baking to help the filling thicken.

FAQ

Can I use rotisserie chicken?
Yes, it’s a great shortcut and works perfectly here.

Can I replace puff pastry with pie crust?
You can—just increase the baking time by 10–15 minutes so the crust cooks through.

Can I add other vegetables?
Absolutely—corn, mushrooms, or green beans are great additions.

Can I make this ahead of time?
Prepare the filling in advance, refrigerate, then top with pastry and bake when ready.

How do I store leftovers?
Refrigerate up to 3 days and reheat in the oven to keep the pastry crisp.