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Creamy chicken pot pie on a plate with a black fork.

Creamy Chicken Pot Pie (Skillet Puff Pastry)

Allie Hagerty
A hearty chicken pot pie baked in a large skillet with a creamy sauce, tender chicken, mushrooms, carrots, and peas—finished with a flaky puff pastry top. Simple steps, big comfort, deep golden brown finish.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Servings 4 servings

Equipment

  • cutting board
  • chef's knife
  • measuring cups
  • measuring spoons
  • brush
  • cast-iron skillet (oven-safe)

Ingredients
  

  • 3 cups shredded cooked chicken skinless; 1 market rotisserie works
  • 2 celery stalks diced
  • 2 carrots diced
  • 1 small onion diced
  • 8 ounces baby bella mushrooms cleaned & sliced
  • ½ cup peas frozen is fine
  • 2 cloves garlic minced
  • ½ teaspoon dried sage
  • Leaves from 3 sprigs fresh thyme stems discarded
  • 1½ teaspoons kosher salt divided (plus more to taste)
  • 1½ teaspoons freshly cracked black pepper divided (plus more to taste)
  • ½ teaspoon paprika
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream or dairy alternative
  • 3 tablespoons unsalted butter or olive oil
  • 1 package puff pastry thawed
  • 1 egg for egg wash

Instructions
 

  • Preheat + start the base: Preheat oven to 400 Fahrenheit (200 Celsius). In an oven-safe cast-iron skillet over medium heat, melt 3 tablespoons butter. Add onion (1 small), celery (2 stalks), and dried sage (½ teaspoon) with ½ teaspoon salt and ¼ teaspoon pepper. Cook until translucent and softened, 3–5 minutes.
  • Hard veg + mushrooms (bump the heat): Add carrots (2, diced), mushrooms (8 ounces), and thyme leaves (from 3 sprigs). Increase heat to medium-high and cook, stirring, until the mushrooms release their liquid, it evaporates, and they begin to brown, 5–7 minutes. Season with another ¼ teaspoon salt and ¼ teaspoon pepper.
  • Stir in garlic (2 cloves, minced) and cook 30 seconds until fragrant.
  • Roux right on the veg: Sprinkle ¼ cup all-purpose flour evenly over the skillet and stir 1–2 minutes to coat and cook off the raw flour taste.
  • Build the sauce: Gradually whisk in 2 cups chicken broth. Bring to a gentle simmer and cook, stirring, until thick and glossy, 5–10 minutes. Stir in paprika (½ teaspoon) and season with another ½ teaspoon salt and ¼ teaspoon pepper (adjust later to taste).
  • Finish the filling off heat: Remove from heat. Stir in ½ cup cream, 3 cups shredded chicken, and ½ cup peas. Taste and adjust salt/pepper (use the remaining ¼ teaspoon salt and ¾ teaspoon pepper only if you want it extra peppery).
  • Top, vent, brush: Drape puff pastry over the skillet, trim or fold the edges as you like, cut 3–4 vents, and brush with 1 beaten egg.
  • Bake: Set the skillet on a sheet pan and bake until the pastry is deep golden and the filling is bubbling at the edges, 20–25 minutes. Rest 10 minutes before serving.

Notes

Expert Tips From My Kitchen

  • Thickness test: Drag a spoon through the filling; if it slowly closes, you’re perfect. If it stands stiff, loosen with a splash of white wine, broth, or a tablespoon of water.
  • No soggy bottom (in a pie dish): If transferring to a pie plate with a bottom crust, par-bake the crust and keep fillings hot when assembling; brush crust edges with egg wash to seal.
  • Mushroom magic: Don’t salt mushrooms until they’ve released most moisture; salt too early and they steam instead of brown.
  • Puff pastry insurance: Keep pastry cold and filling hot. Cold fat + hot steam = lift and flake.
  • Season in layers: Light pinches of salt/pepper at each stage mean you won’t over-salt at the end.

Storage Instructions

  • Cool & store: Let leftovers cool, then cover the skillet with plastic wrap or transfer to an airtight container. Refrigerate the leftover chicken pot pie for the next day (up to 3 days).
  • Reheat: Warm in a 350°F (175°C) oven until hot; tent with foil if crust is dark. Microwave works in a pinch—re-crisp the top under the broiler for a minute.
  • Freeze: Freeze the unbaked, assembled pie (well-wrapped) or cooled filling alone. Thaw in the fridge, then bake until hot and golden.
  • Make-ahead: The chicken pot pie filling can be made a day ahead; rewarm gently and top with puff pastry just before baking.

Nutrition Facts

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
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