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Skillet Chicken Pot Pie

Cook Like Lauren Dinner - Chicken Pot Pie
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Here’s a showstopping way to make chicken pot pie. It comes together quickly and bakes in the pan you cook everything in. We love a one pot meal around here. You can use either premade pie crust or puff pastry for the topping. This recipe features the puff pastry option.

 

Tips for the Best Chicken Pot Pie

 

  • Use a rotisserie chicken to make life easy.
  • Let the puff pastry thaw for 15 minutes before working with it if you’re using frozen. You can also use refrigerated for this recipe.
  • Use a large pan for this. I’m using a 17″ cast iron skillet.
  • Keep the peas & carrots and corn frozen. They cook in the oven. They get overly done if they go in thawed.

Cook Like Lauren Dinner - Chicken Pot Pie

Skillet Chicken Pot Pie

Skillet Chicken Pot Pie looks difficult but it’s actually really easy. Because you’re using prepared pie crust or puff pastry, it comes together in no time at all. I made this on a Monday evening, okay?! It’s THAT easy.
5 from 2 votes
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Cook Time 25 minutes
Course Appetizer

Ingredients
  

  • 8 tbsp Salted Butter
  • 2 Yellow Onions diced
  • 3 Medium Carrots peeled and roughly chopped
  • 3/4 C Flour
  • 5 C Chicken Stock
  • 2 Heaping TB Better than Bullion
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1/3 C Heavy Whipping Cream
  • 1 Rotisserie Chicken, Shredded
  • 10 oz Frozen Peas
  • 10 oz Frozen Corn
  • 2 tbsp Fresh Chopped Parsley
  • 2 Sheets Puff Pastry or 2 Pie Crusts
  • Egg Wash 1 egg + 2 TB water

Instructions
 

  • In a large skillet melt the butter over medium heat. Add the diced onions and carrots. Cook for 10 minutes. Add flour and cook 2 minutes more.
  • Whisk in the chicken stock and turn up the heat. Allow to thicken.
  • Turn heat back down to medium add better than bouillon, salt and pepper. Whisk. Add in heavy whipping cream and whisk again.
  • Add a shredded rotisserie chicken and your frozen veggies. You want them frozen. Mix and take off the heat completely.
  • Cut puff pastry in strips. Cover the filling with the puff pastry, overlapping in areas. Coat in egg wash and sprinkle with salt.
  • Bake at 400 until top is deep golden brown, 20-25 min

Notes

I made this in a very large cast iron skillet (🔗 in bio) if your pan isn’t big enough for this much filling then halve the recipe.
Tried this recipe?Let us know how it was!