Skillet Chicken Pot Pie Recipe

Why You’ll Love Skillet Chicken Pot Pie Recipe

• Made in just one skillet for easy cleanup.
• Rich, creamy filling loaded with tender chicken and vegetables.
• Golden, flaky puff pastry creates an irresistible crust.
• Perfect for family dinners or meal prep.
• Uses convenient ingredients like frozen vegetables and canned soup.
• Easily customizable with your favorite vegetables or seasonings.
• Comforting, hearty, and filling enough for any time of year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 pound skinless, boneless chicken breasts, chopped
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• ¼ teaspoon red pepper flakes
• 1 teaspoon fresh thyme
• 2 cups frozen peas and carrots
• 2 medium potatoes, peeled and diced
• 1 (10½-ounce) can cream of mushroom soup
• ½ cup low-sodium chicken broth, plus more if needed
• 1 tablespoon fresh parsley, chopped
• 1 sheet puff pastry
• 1 large egg, beaten for egg wash

Directions

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and celery, cooking for about 3 minutes until the onion becomes soft and translucent.
3. Add the chopped chicken to the skillet. Season with the salt, black pepper, red pepper flakes, and fresh thyme. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.
4. Stir in the frozen peas and carrots along with the diced potatoes. Continue cooking for another 5 minutes to begin softening the potatoes.
5. Add the cream of mushroom soup and chicken broth. Stir until everything is evenly combined, then mix in the chopped parsley. If the filling seems too thick, add a little extra chicken broth.
6. Lay the puff pastry sheet over the skillet, gently tucking the edges inside. Brush the pastry with the beaten egg and cut a few small slits in the center to allow steam to escape.
7. Bake for approximately 45 minutes, or until the pastry is puffed and beautifully golden brown.
8. Let the pot pie cool for a few minutes before slicing and serving warm.

Servings and timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Swap the chicken breasts for cooked rotisserie chicken to save time.
• Replace the cream of mushroom soup with cream of chicken or cream of celery soup for a different flavor.
• Add mushrooms, corn, green beans, or diced sweet potatoes for extra vegetables.
• Use turkey instead of chicken for a delicious way to enjoy holiday leftovers.
• Sprinkle shredded cheddar or Parmesan cheese into the filling for added richness.
• Add a pinch of poultry seasoning or rosemary for a more traditional pot pie flavor.
• Make individual pot pies by dividing the filling among oven-safe ramekins and topping each with puff pastry.

Storage/Reheating

Store leftover skillet chicken pot pie in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat in the oven, cover loosely with foil and bake at 350°F until heated through, about 20–25 minutes. Remove the foil during the last few minutes to help crisp the pastry.

You can also reheat individual servings in the microwave for 2–3 minutes, although the pastry will be softer than when oven reheated.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes. Simply stir cooked shredded rotisserie chicken into the filling after the vegetables have cooked, reducing the cooking time.

Can I use homemade cream sauce instead of canned soup?

Absolutely. A homemade white sauce made with butter, flour, milk, and chicken broth works wonderfully.

Do I have to use an oven-safe skillet?

No. You can transfer the filling to a baking dish before topping it with the puff pastry.

Can I use pie crust instead of puff pastry?

Yes. Pie crust creates a more traditional pot pie, while puff pastry gives a lighter, flakier topping.

How do I keep the pastry from becoming soggy?

Make sure the filling isn’t overly watery, and cut slits in the pastry so steam can escape during baking.

Can I make this recipe ahead of time?

Yes. Prepare the filling up to one day ahead, refrigerate it, then top with puff pastry just before baking.

What potatoes work best?

Yukon Gold or Russet potatoes are both excellent choices because they become tender while baking.

Can I add more vegetables?

Certainly. Mushrooms, corn, green beans, spinach, or diced carrots all make excellent additions.

Is this recipe freezer-friendly?

Yes. The baked pot pie freezes well for up to 3 months when stored properly in an airtight container.

What should I serve with skillet chicken pot pie?

A crisp green salad, steamed green beans, roasted asparagus, or cranberry sauce all pair beautifully with this hearty meal.

Conclusion

Skillet Chicken Pot Pie is a comforting one-pan meal that’s packed with tender chicken, colorful vegetables, and a creamy, flavorful filling beneath a buttery, flaky puff pastry crust. It’s easy enough for busy weeknights yet impressive enough to serve guests. With simple ingredients, plenty of customization options, and great make-ahead potential, this recipe is sure to become a staple in your dinner rotation.