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Individual pot pie with a bite taken out in a mini white cocotte on a gray napkin. Gold fork with the bite of food next to cocotte.

One Skillet Chicken Pot Pie

Allie Hagerty
Chicken Pot Pie is a classic comfort food. What I love about it, is that you can really add anything you want! This recipe makes 4 large servings, or 6 smaller! I often serve this alongside a fresh garden salad and you’ve got an entire meal.
5 from 1 vote
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 582 kcal

Equipment

  • cutting board
  • chef's knife
  • measuring cups
  • measuring spoons
  • brush
  • cast iron skillet

Ingredients
  

  • 3 cups of shredded chicken skinless (I use 1 rotisserie chicken from the market)
  • 2 celery stalks diced
  • 2 carrots diced
  • 1 small onion diced
  • 8 ounces baby bella mushrooms washed
  • ½ cup peas
  • 2 cloves garlic minced
  • ½ teaspoons dried sage
  • 3 sprigs of thyme stems removed
  • 2 ½ teaspoons fresh cracked pepper
  • 2 teaspoons salt
  • ½ teaspoon paprika
  • 2 tablespoon all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream or dairy alternative
  • 1 package of puff pastry thawed
  • 1 egg

Instructions
 

  • Preheat the oven to 400 °F, meanwhile, heat a cast iron pan over medium heat, and add 2 tbsp of butter. Once glistening, add onion, celery, garlic, dried sage, ½ tsp pepper and ½ tsp salt. Stir until softened, about 3-5 minutes. Remove onions, celery, and garlic, and set aside. Return the cast iron to the stove.
  • Add mushrooms and carrots, along with the remaining 1 tbsp of butter, as well as the 3 sprigs of thyme (stems removed), ½ tsp pepper, and ½ tsp salt. Cook until mushrooms and carrots soften, about 5 minutes.
  • Add the celery and onions back, and mix to combine. Add 2 tbsp flour and stir until dissolved. Next, pour 2 cups of broth into the pan, along with 1 tsp salt and 1 tsp pepper. Mix to combine, and simmer until thickened (about 10 minutes).
  • Once thickened, take the pan off the heat. Add ½ cup cream, shredded chicken, ½ cup peas, remaining salt and pepper, and paprika. Mix well to combine. Taste, and make any adjustments necessary.
  • Next, unfold the puff pastry over the top of the cast iron pan, and cut off excess (if you want) that folds over. It can make for a dramatic effect if you fold it over and it puffs up!
  • With a knife, make 3-4 slits in the middle of the puff pastry, in the center of the pan.
  • Whisk an egg in a small bowl with less than a pinch of salt, and with a pastry brush, brush over the puff pastry.
  • Bake for 20 minutes, until the pastry has browned and is bubbling hot. Cool for 10 minutes before serving.

Notes

This chicken pot pie recipe is amazing on its' own, however, I love to serve it over white rice! 

Nutrition

Calories: 582kcalCarbohydrates: 33.5gProtein: 43.1gFat: 27.7gSaturated Fat: 9gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 1.7gTrans Fat: 6gCholesterol: 75.5mgSodium: 1724mgPotassium: 796.2mgFiber: 3.6gSugar: 7.7g
Keyword Chicken, One Pan, Pie, pot pie, winter recipe
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