This post may contain affiliate links. Read my disclosure policy.
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 get gummy from steam and a juicy filling, so I prefer to skip 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, such as using rotisserie chicken and store-bought puff pastry.
No bottom crust means no sogginess. Using rotisserie chicken saves time without sacrificing flavor, resulting in a 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 heat. Sauté onion, carrot, and celery 3-4 min until softened. Add garlic and thyme and cook 1 min.
- Thicken the sauce: Sprinkle in flour and cook, stirring, 1 min. Gradually whisk in the chicken broth to avoid lumps, stirring 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 for 25-30 min, until the pastry is deep 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.
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 puff pastry squares on top. Perfect for a hearty Fall meal, easy weeknight dinner, or family favorite for entertaining.
Ingredients
- ¼ cup unsalted butter (½ stick)
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 6 cloves garlic minced
- 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken broth
- ½ cup whole milk or heavy cream
- 3 cups shredded rotisserie chicken skin removed
- 1 ¼ cups frozen peas do not thaw
- Salt and pepper to taste
- 1 sheet frozen puff pastry thawed
- 1 large egg beaten + 1 tablespoon water (for egg wash)
- Thyme
- parsley
Instructions
- Preheat the oven to 400 degrees.
- In a large cast iron skillet, melt butter over medium heat. Add onion, carrot, and celery. Cook until the onion is softened, about 3-4 minutes. Add garlic and thyme and cook for 1 minute more.
- Sprinkle flour over the veggies and stir to coat. Cook, stirring, for 1 minute to eliminate raw flour taste.
- Slowly pour in chicken broth, stirring constantly to avoid lumps.
- Once smooth, add the milk or cream. Bring to a gentle simmer and cook until just starting to thicken, about 3 minutes.
- Turn off the heat and stir in shredded rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed.
- On a lightly floured surface, gently roll out the puff pastry and cut into 16-24 equal squares. Arrange as you like on top of the chicken mixture, overlapping slightly.
- Brush the top with egg wash. Place the skillet on a parchment paper-lined baking sheet to catch any drips. Bake for 25-30 minutes, or until the puff pastry is deep golden brown and crisp.
- Let rest for 5-10 minutes before serving. Serve directly from the skillet and enjoy!
Notes
- Puff pastry temp: Even though the recipe asks for your puff pastry to be thawed, I recommend to keep it cool in your fridge right up until you need to use it! Cold puff pastry will give you a better flaky crispy crust than if it were warm.
- Season just right: Adjust the chicken mixture seasoning prior to placing on the puff pastry! Once you put the puff pastry on top there's no turning back!
- When placing the puff pastry over the pot pie filling, try your best to cover it entirely, making sure to not leave holes. Though it's normal for some of the mixture to bubble up and over, the puff pastry will puff up better if there is less of the filling bubbling up onto the puff pastry.
- Bake the skillet on a parchment-lined baking sheet to catch any bubbling-over juices.
Storage
- Fridge: Keep the cooled pot pie in the skillet and cover with plastic wrap or foil or transfer to an air tight container. You can refrigerate it this way for up to 3 days.
- Freezer: You can freeze the filling in an airtight container without the puff pastry for up to 2 months. Thaw overnight in the fridge before reheating and topping with fresh puff pastry. You may need to add a little liquid (water or chicken stock) to the filling to rehydrate it.
- Reheat: Either pop a portion in a 350 F degree oven for about 15 minutes, loosely tented with foil. Or, microwave to desired doneness. The puff pastry will lose some crispness, however, if reheating in a microwave oven.
You'll need these supplies:
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Cast iron skillet
- Pastry brush
- Baking sheet
- Parchment paper
Nutrition
Nutrition Information
Puff Pastry Chicken Pot Pie
Amount per Serving
Calories
492
% Daily Value*
Fat
28
g
43
%
Saturated Fat
10
g
63
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
116
mg
39
%
Sodium
430
mg
19
%
Potassium
538
mg
15
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
29
g
58
%
Vitamin A
6556
IU
131
%
Vitamin C
9
mg
11
%
Calcium
80
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
FAQ
- 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.
- 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.
- 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.
- 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.
- 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.
Absolutely delicious and super easy! My whole family loved it and asked me to make it with biscuits next time. Do you have a recipe for biscuits I could use?
Tamara, I'm so glad this recipe worked well for you! Thank you for your lovely review!!! Unfortunately, I don't have a recipe for biscuits (not yet) 🙂
This dish was amazingly tasty!
Wouldn’t change a thing.
So happy to hear that, Kate! Thank you for taking the time to leave a review! ❤️
This is DELICIOUS!! Thank you for the recipe! I wasn't able to cover the whole skillet with just 1 puff pastry, so next time I'll use both in the package. It melted in my mouth!
Yay!! So glad you loved it, Laura!! 🙂 And yep, using both puff pastry sheets next time sounds like a perfect plan - can’t go wrong with more flaky goodness! 🙂
I've made my pot pie the same way for over 30 years. It is very labor intensive and requires numerous bowls, pots, dishes etc., so I only make it maybe once a year. When I've tried to use shortcuts such as frozen vegs or store bought pie crust or cream of chicken soup, my family has rebelled. Your version looked similar to mine but a lot easier. I doubled the recipe, which I mostly followed except for deleting the celery and adding chopped potatoes, which I microwaved to soften before sauteing. I used a boned and chopped rotisserie chicken and doubled the recipe and cooked in my 16" lodge skillet. It needed two boxes of puff pastry in the pink box for WalMart to cover well. It fed about 18 adults and was a success! So much less time! My new go-to method from now on!!!!! Thank you!
Wow, Lisa, thank you SO much for sharing all this!! Your detailed notes are seriously gold and will be super helpful to other readers too (especially for those cooking for a crowd) 🙂 Feeding 18 adults successfully is no small feat - nicely done! I’m honored this is now your new go-to method. ❤️
What is the size of the cast iron skillet?
Diane, I used a 12-inch deep, high-sided cast-iron skillet.
Just wondering exactly what size skillet you’re using?
Deb, I used a 12-inch deep, high-sided cast-iron skillet.
I made this last night - it was delishious and I plan to make it Christmas week when kids come home for a few days! I microwave thawed the puff pastry, so didn't get the full "puff". Next time, I'll make sure it comes to room temp. This recipie is a keeper, and also made me realize that I should never use canned cream soup for anything again.
Kathryn, I’m really glad you loved it! 🙂 And yes, you nailed it: puff pastry definitely needs to thaw slowly in the fridge and then sit at room temp so it can fully puff in the oven. I hope it becomes a Christmas-week favorite when the kids are home! Merry Christmas! 🙂
The temps dropped to -6 Fahrenheit this week and I was craving a good chicken pot pie. This was SO delicious! My picky 4 and 6 year old boys devoured it, too. Definitely adding to the fall/winter dinner rotation! Great weekend or Friday night meal for a cold evening.
Angel, This is the best kind of feedback — thank you! A chicken pot pie is exactly what you want when it’s that cold, and I love hearing that your picky 4- and 6-year-olds devoured it too (that’s a huge win). 🙂 🙂
What size skillet do you recommend?
Melissa, I used a 12-inch deep cast-iron skillet.
I made the Braised Short Ribs (with red wine and mushrooms) for Thanksgiving. Made it according to the recipe, but used the slow cooker. Meat actually fell off the bones, so tender. Served mother-in-laws recipe for cheesey grits and cranberry/pineapple sauce. The meal was a hit. Thank you!
So glad you tried my braised short ribs and that the slow cooker method worked like a charm! Cheesey grits and that cranberry/pineapple sauce are a perfect combo for the ribS! So glad it was a hit!! Thanks for sharing — this totally made my day! 🙂
What if i don't have a cast iron skillet
Hi Allie! I used a 12-inch deep cast iron skillet, so if you’re swapping it out, try a similar-sized deep oven-safe skillet, a 9x13 inch baking dish, or even a deep pie dish! Just make sure it’s roomy enough for all that creamy filling! Also, you might need a second sheet of puff pastry (or part of it) if 1 sheet won't cover it.
For the Puff Pastry Chicken Pot Pie what will be the size of the cast iron pan if I do the Recipe for 6 and 12 people ? Or can I used a Pyrex dish or lasagne dish ? Thank for your amazing recipe … keep the good work … merry Christmas to you and your team.
Daniele, thank you so much and Merry Christmas to you too!! ❤️❤️
➡️ For 6 people, a 10- to 12-inch cast iron skillet or a 2.5 to 3-quart baking dish (like a deep Pyrex or lasagna pan) works great!
➡️ For 12 people, double the recipe and use a large 9x13 Pyrex or lasagna dish — totally okay to skip cast iron if that’s easier!
➡️ Deep and oven-safe dish: Just make sure it’s deep enough for all that cozy filling and puff pastry and is oven safe!
Could this be made in a 9x13 casserole dish w/Thanksgiving leftovers?
Hi Teresa, Absolutely - It's a perfect way to reinvent leftovers! You can use an oven‑safe 9×13 dish for this dish, and it will work especially well with leftover turkey! Here are a few tips:
1) Make sure your filling is nicely thickened (so it doesn’t turn soupy in the larger dish) and spread evenly in the dish, then drape the puff pastry sheet (or 2 or 1.5 pastry sheets) over the top with a little overhang so it seals well.
2) As the recipe’s base does, just adjust the quantities slightly so it fills the 9×13 without spilling over, and bake until the pastry is golden and the filling bubbly.
3) You can also use the puff pastry squares on a 9x13 dish! Just layer them slightly overlapping over the filling — it looks rustic and bakes up beautifully. You might need extra puff pastry sheet. Make sure the filling is thick and hot, then bake until the pastry is golden and puffed.
Is it better in a 9x13 or a 9x9 dish
Hi Phiona! Both work, but it’s better in a 9×9 dish. This recipe is written for a skillet-style depth, and a 9×9 dish gives you a thicker, creamier filling with better pastry-to-filling balance.
Quick guidance:
9×9 dish: Use the recipe as written. Best texture and proportions.
9×13 dish: It works but you might have to increase the filling (about 1 ½ ×) and use more puff pastry.
So if you’re choosing between the two without adjusting the recipe, go with 9×9.
I made this for my family tonight and it was a hit! One of my kids has celiac, so I used gluten-free flour and Sweet Lauren’s GF puff pastry, and it was perfect! Other than the GF substitutions, followed the recipe exactly. Will be adding this to our fall/winter regular rotation!
OMG, Amy, thank you so much for your wonderful review and the feedback about how you made this gluten-free. So many people will find it so helpful! 🙂
Followed the recipe exactly and it came out very soupy. Good flavor, maybe a bit too much garlic. But will definitely need to add more flour to thicken next time.
Hi, Shane! Thanks again for your honest feedback — your input helps me refine things! I reviewed the recipe and the ratios, and everything looks solid. Since you found it very soupy, here are a couple of tweaks you can try next time to get a thicker filling:
1) After you add the flour and stir the veg, make sure you cook it for the full minute so it starts forming a good roux before you pour in the broth. That gives it more thickening power.
2) When you add the chicken broth and milk/cream, simmer a bit longer (maybe 4‑5 minutes instead of 2‑3) so the sauce reduces and thickens before topping with puff pastry.
3) If it’s still too loose, you could increase the flour to about 1/3 cup (instead of 1/4 cup) — that should help without making it gummy.
4) Also check your broth brand: if it’s very thin or watery, you may need that extra flour or a short reduction.
We LOVE this recipe in my house. It’s so delicious and a fairly easy one to whip up. I like to use fresh rosemary and sage in addition to the time. My one problem is the gravy overtaking the puff pastry no matter what I do. I’ve cut the squares before hand and leave them in the fridge so I can work really quickly and I put them right on the edge of my cast iron. The middle is fine but parts of if not all the edges are always drowned in bubbling gravy so they don’t cook all puffy and crispy. I’d love any advice! My fam will eat and enjoy it regardless, I’d just live to have that real showstopper (as well as all the lovely crispy pastry!!)
Hi Tay! I'm so glad your family loves this recipe. ❤️❤️ What’s likely happening is that the skillet is a little too full, so as the filling bubbles up in the oven, it spills over the pastry and weighs it down. What kind of skillet are you using? Is it 12 inch diameter? Is it a deep skillet?
Two possible solutions:
1) Try using a slightly larger skillet or baking dish to give the filling more space to simmer without splashing up over the pastry;
2) Or, reduce the liquid just a bit — around ¼ to ⅓ cup less broth should help it stay thick and contained. That way, the puff pastry gets all the room it needs to rise and crisp without drowning.