Skillet Puff Pastry Chicken Pot Pie
There is nothing like homemade Chicken Pot Pie to warm the soul and also satisfy the belly. This pot pie recipe features hearty chicken, an array of veggies and potatoes, and feeds plenty. Store-bought puff pastry makes this recipe pop with its restaurant-quality touch and a no-fuss approach. You’ll love this easy skillet dinner whenever you’re craving something warm and cozy. It’s so insanely delicious!
I once visited this little hole in the wall joint that had the very best chicken pot pie. Also, tell me why those same type of mom and pop places always serve up the goodness?! Questions that need answers but we’ll save that for another day, ha! Seriously speaking, it was so good that I ended up asking the waiter if they knew what all went into this masterpiece. When they shared the recipe with me I was shocked you guys.
It’s like I just assumed there was some magical type of ingredients or something, but nah. Just simple, ordinary, and the usual suspects that go into chicken pot pie. I promise you that it tasted just like a tight and warm hug feels. Maybe it was the ambience of the place, or perhaps it was the love that went into the dish. I’ve had many variations of chicken pot pie in my years on earth, and so excited to share my own with you!
Ingredients To Make Puff Pastry Chicken Pot Pie:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Cooked chicken: I often use the meat from a store-bought rotisserie chicken, but feel free to prep/cook up some chicken yourself.
- Butter: Ain’t nothing like it! 🧈
- Veggies: Celery, carrots, and leeks.
- Spices: Cajun seasoning, salt/pepper, garlic powder, smoked paprika.
- Potatoes: A bit non-traditional in a pot pie, but I love the addition!
- Garlic: Everything is better with garlic ya know.
- Fresh thyme: A lovely aromatic touch.
- Flour: Helps to thicken the pot pie mixture.
- Chicken broth: For more chicken flavor, peep my homemade broth!
- Half & half: Enhances the broth by adding a creamy texture.
- Peas: I use frozen peas.
- Puff pastry: For the topping, that crispy yet tender crust…yum.
I just love how simple, easy, and straightforward this puff pastry chicken pot pie is, y’all. Additionally, the filling is packed with hearty little bits of goodness throughout. It is the most perfect, cozy, and comforting meal to whip up during this season (and any other season too- don’t get it twisted!). There are so many variations of chicken pot pie crust that one could use, but my love for using puff pastry runs deep.
Listen, chicken pot pie can be made using homemade pie crust, a biscuit topping, a crumbled biscuit topping, and probably more. Puff pastry is so incredibly delicate with buttery and flaky layers, mmmm. Furthermore, using puff pastry is quick and allows you to get to eating your pie that much sooner, ha!
Make Ahead Puff Pastry Chicken Pot Pie
If you want to make this recipe ahead of time, it’s totally possible. Prepare the chicken pot pie filling as directed and refrigerate it in an airtight container. Be sure to refrigerate the filling for no more than 24 hours for freshness. When ready to make the pot pie, heat the filling in the microwave and then use the puff pastry crust as directed. I do not recommend refrigerating the cooked puff pastry as it will get soggy.
Can This Chicken Pot Pie Be Frozen?
Partially, yes. You see, the cooked filling can be frozen for up to two months, but I do not recommend freezing the cooked puff pastry. Again, refrigerating/freezing the cooked puff pastry will not turn out as good. Puff pastry is typically only good when frozen and then thawed in its raw form before baking.
Other Variations For This Puff Pastry Chicken Pot Pie
- Use other veggies like cauliflower, spinach, or kale.
- Sprinkle in some cheese such as parmesan, mozzarella, or parmigiano reggiano!
- Try using gnocchi in place of potatoes, which still adds a nice bite + texture.
- You can also use store bought refrigerated pie dough/crusts too!
- Check out my pot pie with biscuits recipe as well!
Have a craving for something classic and nostalgic? Then you most definitely need this puff pastry chicken pot pie in your life, peeps! I cannot recommend a more comforting recipe for you to make. It checks off all the boxes one would want: flavor-filled, easy, and satisfying!
This Puff Pastry Chicken Pot Pie is the real deal, friends. It’s loaded with hearty, filling goodness and incredibly good! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More cozy recipes to make:
- Dutch Apple Pie
- Hamburger Steaks w/ Gravy
- Smothered Pork Chops
- Banana Pudding
- Gumbo Greens
- Pozole Rojo
Skillet Puff Pastry Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Main Dishes
- Method: Stovetop, Baking
- Cuisine: American
Description
There is nothing like homemade Chicken Pot Pie to warm the soul and also satisfy the belly. This pot pie recipe features hearty chicken, an array of veggies and potatoes, and feeds plenty. Store-bought puff pastry makes this recipe pop with its restaurant-quality touch and a no-fuss approach. You’ll love this easy skillet dinner whenever you’re craving something warm and cozy. It’s so insanely delicious!
Ingredients
- 1 lb boneless/skinless chicken breasts, cooked & shredded
- ½ cup (1 stick) unsalted butter
- 4 celery hearts, finely diced
- 4 medium carrots, finely diced
- 1 cup thinly sliced leeks
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- Kosher salt & fresh ground black pepper- to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ lb gold baby potatoes, chopped into quarters
- 6 cloves of garlic, finely minced
- 4–6 sprigs fresh thyme, de-stemmed
- ½ cup all-purpose flour
- 2 cups chicken broth or stock, plus more to preference
- 2 cups half and half, room temperature or warmed
- 1 cup frozen peas
- 1 (17.3-ounce) store bought frozen puff pastry, thawed (I use Pepperidge Farm)
- 1 large egg + 1 tablespoon water, mixed together for egg wash
Instructions
- Before you begin, take the puff pastry out of the freezer to thaw according to the package directions.
- Preheat the oven to 400°F.
- In a large oven-safe braiser or deep skillet over medium heat, melt the butter. Once the butter is sizzling, add the celery, carrots, and leeks. Let the mixture sauté until golden and softened, about 6-7 minutes. Then season the trio with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika and stir well to fully combine.
- Add the potatoes, stirring well to fully incorporate, and continue cooking until they are fork-tender, about 7-10 minutes. Then add the garlic and fresh thyme and continue cooking until fragrant, about 1-2 minutes.
- Sprinkle the flour over all ingredients and toss well to combine. The flour should fully coat all of the vegetables/potato mixture. Continue cooking for another 2 minutes to cook off the flour.
- Pour in the broth/stock and stir to combine. At this stage, you should see the broth/stock absorb the flour and dissolve. Then stir in the half and half and allow everything to come up to a nice simmer, about 3-4 minutes.
- Lastly, add the shredded chicken and frozen peas, and stir well to fully combine. Allow the mixture to meld for another 2-3 minutes. The overall filling should be somewhat thick. If you prefer your filling to be more loose/runny, simply stir in more broth/stock, ¼ cup at a time, until the desired consistency is reached. Then remove the filling from the heat.
- Cut the puff pastry into small squares, about 2 inches or so, and arrange them all over the pot pie surface (as pictured in images). Then use a pastry brush to brush the puff pastry with the egg wash.
- Bake the chicken pot pie for 20-25 minutes at 400°F or until the puff pastry is golden brown and slightly crisp. Let the pot pie cool for 10 minutes and then serve warm. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!) & use gluten-free puff pastry.
- Please read the blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Camera Eats First
8 Comments on “Skillet Puff Pastry Chicken Pot Pie”
Does it matter if you use a puff pastry shell or puff pastry sheet?
Hi there- I’ve only tested this recipe using puff pastry sheets 🙂
Don’t know why I have never commented to review this because I have made it several times! The best feedback that I have gotten was a friend’s brother saying, “Whoever made this, made it with love!” That’s all she wrote! If you’re even questioning making this, just do it. Your tummy will thank you!
Hi Lex- so glad you enjoyed the recipe! 🙂
Can you make this all up, and freeze before baking with the raw puff pastry?Â
Hi Ells- I haven’t tried that approach, so I can’t speak for absolute certain. But I don’t see why it wouldn’t work, I’d set it out on the counter to come up to room temp prior to baking 🙂
Wow, this was amazingly delish!! My hubby loved it. And me too! Didn’t make it use a crust. We just had a small bowl of filling with some crusty artisan bread on the side. It was so easy to cook after all the chopping. Totally worth it. I used pre-baked russet potatoes so the mixture did not need to cook as long. Also didn’t have frozen peas, so I cut up fresh green beans into small pea-sized bits and hubby really enjoyed that. I personally prefer peas, but a Happy hubby is best.
This recipe is super easy to follow but delivers maximum flavor. I took some liberties with the spices and added curry powder and garam marsala for something unexpected and it delivered. I love how all of your recipes make for a great foundation but experienced cooks can add their own touches as they see fit. I will definitely be adding this to my dinner rotation.