Puff Pastry Chicken Pot Pie

A cozy, one-pan chicken pot pie made in a cast-iron skillet with rotisserie chicken, classic veggies, a quick creamy gravy, and a mosaic of golden store-bought puff pastry squares on top!

 

Cozy Fall Chicken Pot Pie with Golden Puff Pastry Tiles

I love a classic chicken pot pie—the cozy, rich chicken-and-vegetable filling encased in pastry and baked in a pie dish or casserole—but it can be time-consuming, fussy, slow, and prone to that dreaded soggy bottom. And honestly, I’ve never loved the bottom crust; it can go gummy from steam and a juicy filling, so I prefer skipping it. I much prefer a skillet chicken pot pie with no-bottom crust. Instead I tile the store-bought puff pastry on top so it stays crisp and reliably hearty, buttery, and flaky. My version keeps all the flavors of the traditional chicken pot pie (mirepoix, peas, thyme, creamy gravy) but simplifies the process by taking shortcuts like using rotisserie chicken and store-bought puff pastry. No bottom crust means no sogginess. Using rotisserie chicken cuts time without cutting flavor, and the result is restaurant-quality dinner with very little effort. It’s the same hearty Fall meal we love—just faster, cleaner, and truly a family favorite.

What You'll Need

• Chicken: I used store-bought rotisserie chicken, you can also use leftover turkey, or cook and shred your own chicken (thighs or breasts both work).
• Milk/Cream: While I recommend using whole milk or heavy cream (you'll need only ½ cup of it), you can totally use half and half, plant based milks, or evaporated milk instead.
• Puff Pasty: Other options for the top crust are store-bought (or homemade) biscuits, pie dough, crescent rolls, or any pre-made type dough could work just as well as the puff pastry!
• Veggies: I am using classic mirepoix (yellow onion, carrots, celery) + frozen peas. You can use all kinds of veggies you like, see my suggestions:
• Add-ins: Mushrooms, diced potatoes, corn, okra, are all good things to add into your chicken pot pie if you want more veggies!
• All the ingredients you need are conveniently labeled in this photo:

Variations

• Vegetarian: Swap out the chicken for mushrooms! Cremini, button, portobellos, shiitakes, oyster mushrooms are all good subs! A mix of these would be incredible! Make sure to saute most of the moisture out of them before adding the rest of the ingredients. Also, add in spinach or kale for a punch of greens.
• Some like it hot: Add hot sauce or whatever kind of spice to the chicken pot pie if that’s what you love!
• Herbalicious: Adding more herbs never hurts! Throw in some fresh rosemary, sage, parsley, dill, whatever your heart desires!

How to Make Puff Pastry Chicken Pot Pie (Step-By-Step Photos)

This is a recipe overview. Find the complete instructions + ingredient amounts in the recipe card below (scroll down).

• Saute veggies: Heat oven to 400°F. In a large cast-iron skillet, melt butter over medium; sauté onion, carrot, and celery 3–4 min until softened. Add garlic and thyme; cook 1 min.

• Thicken the sauce: Sprinkle in flour; cook, stirring, 1 min. Gradually whisk in chicken broth to avoid lumps and stir until smooth.

• Add milk/cream: Simmer gently 2–3 min until lightly thickened.
• Off heat, fold in rotisserie chicken and frozen peas; season generously with salt and pepper.

• Roll puff pastry on a lightly floured surface and cut into 16–24 squares; shingle over the filling. Brush with egg wash.

• Bake: Set the skillet on a parchment-lined baking sheet; bake 25–30 min until the pastry is deeply golden and crisp.
• Rest 5–10 min, then serve straight from the skillet.

How to Serve It

• Straight from the skillet: Dig into the puff pastry chicken pot pie with a big spoon, family style!
• With greens: Serve alongside a lemony arugula salad or Fall apple spinach salad.
• Bread dunkers: Use warm savory scones or garlic bread to catch the gravy. You can also serve skillet chicken pot pie with garlic butter dinner rolls or homemade bread machine loaf.
• Veggie-forward sides: I love to pair comfort food with healthier sides like my Roasted brussels sprouts, roasted sweet potatoes and broccoli, or bacon green beans.

FAQ

1. Can I use raw chicken instead of rotisserie? Yes—cube 1½ lbs boneless thighs or breasts, season, and sear in butter/oil until just cooked; remove, make the gravy in the same pan, then stir chicken back in.
2. How do I keep the puff pastry ultra-flaky? Keep it cold. I thaw until just pliable, work quickly on a lightly floured surface, and get the skillet into a hot oven (400°F). Warm pastry = less puff.
3. Why is my filling runny? It likely needed more simmer time after adding broth/milk, or you didn’t cook the roux long enough. Simmer until it coats a spoon; it thickens more as it bakes and rests.
4. Can I make this vegetarian? Absolutely. Use veggie broth and swap chicken for white beans, sautéed mushrooms, or roasted cauliflower. Add a splash of soy sauce or miso.
5. Can I top with biscuits instead? Yes—drop 8–10 spoonfuls of biscuit dough over the hot filling and bake until the centers are cooked through. It becomes a cozy chicken and biscuit bake.

More One-Pan Chicken Recipes

• Creamy Pesto Chicken Orzo with Tomatoes and Spinach
• Mediterranean Chicken Stir-Fry with Feta Cheese
• Garlic Butter Chicken with Zucchini and Corn
• Creamy Chicken Orzo with Mushrooms and Spinach
• Creamy Tuscan Chicken with Spinach, Artichokes, and Sun-Dried Tomatoes