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Easy Skillet Chicken Pot Pie with Puff Pastry

Easy Skillet Chicken Pot Pie with Puff Pastry

This creamy skillet chicken pot pie with puff pastry and peas is cozy comfort food made easy in one pan.
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Recipe Type: Dinner
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings

Ingredients

  • 5 tbsp unsalted butter, divided
  • 1 cup chopped onion 1 large onion
  • 2 cups finely diced carrots
  • 1 cup finely diced celery
  • 2 tbsp minced garlic
  • 4 tbsp all-purpose flour
  • 2 cups chicken bone broth
  • ⅓ cup heavy cream
  • 4 cups shredded rotisserie chicken
  • 1 cup frozen peas
  • ⅛ cup chopped parsley
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • ½ package puff pastry, thawed
  • 1 egg, beaten for egg wash

Instructions

  • Preheat the Oven: Set oven to 400°F (200°C) so it’s ready when your filling is done. Puff pastry loves a hot oven for the perfect rise.
  • Sauté the Veggies: In a 10-inch cast iron skillet, melt 3 tbsp butter over medium heat. Add onion, carrots, celery, and garlic. Stir often for 5–6 minutes until onions turn translucent and veggies soften.
  • Make the Roux: Add remaining 2 tbsp butter and sprinkle in flour. Stir constantly for 1 minute until it forms a golden paste.
  • Add the Broth: Slowly pour in chicken bone broth while whisking. Whisk until smooth and slightly thickened. Let simmer for 2 minutes to develop flavor.
  • Mix In the Good Stuff: Add shredded chicken, frozen peas, heavy cream, parsley, Italian seasoning, salt, and pepper. Stir until everything is evenly coated and creamy. Simmer for another 3–5 minutes until thickened.
  • Prepare the Puff Pastry: On a floured surface, gently roll the pastry and cut into 1-inch squares. You’ll use about half the sheet unless you love extra crust.
  • Top the Skillet: Arrange puff pastry squares over the filling, slightly overlapping for a rustic look. Brush the tops with beaten egg.
  • Bake: Place skillet in the oven and bake 15–20 minutes until puffed, golden, and crisp.
  • Cool & Serve: Let cool 10 minutes before serving. The sauce will thicken slightly as it rests. Scoop straight from the skillet and enjoy that flaky, creamy perfection!

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