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.

Course Main Course

Cuisine American

Keyword chicken pot pie, puff pastry chicken pot pie, skillet chicken pot pie

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 492kcal

Author Julia

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

US Customary - Metric

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