Skillet Chicken Pot Pie Recipe

Main Dishes

Skillet Chicken Pot Pie Recipe

5 from 1 vote

My homemade version of Skillet Chicken Pot Pie calls for some easy shortcuts without sacrificing flavor. It's loaded with veggies and tender rotisserie chicken in a creamy gravy and topped with puff pastry and garlic herb butter.

Using puff pastry and rotisserie chicken make this recipe doable any night of the week without tons of work. It's packed with all the chicken pot pie flavors you love, but made in half the time!

Print Recipe Pin Recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Makes: 6 servings

Ingredients

Chicken Pot Pie Filling

4 tablespoons unsalted butter
1 yellow onion, diced
1 leek, (white and light green parts), sliced
3 stalks celery, diced
2 medium carrots, peeled and diced
2 medium parsnips, peeled and diced
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary
2 tablespoons minced fresh sage leaves
3 garlic cloves, minced
1 tablespoon Better than Bouillon Roasted chicken base
1/4 c all-purpose flour
1/2 cup dry white wine
2 1/2 cups chicken stock
3/4 cup heavy cream
4 cups shredded rotisserie chicken, light and dark meat
1 1/2 cups frozen peas
1 teaspoon freshly ground black pepper
Kosher salt, to taste

Puff Pastry Topping

1 1/2 sheets all-butter puff pastry
1 egg, beaten
1 tablespoon butter, melted and cooled slightly
2 teaspoons minced thyme leaves
1 garlic clove, grated

Instructions

Defrost your puff pastry overnight in the fridge. Keep the puff pastry in the fridge until you’re ready to use it.
Saute the veggies. Melt the butter in a large, oven-safe skillet or braiser over medium heat. Once the butter is melted and foamy, add in the diced onion, leek, carrots, celery, and parsnips and stir well to coat in the butter. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add in the garlic, bouillon paste, and minced herbs and cook for another minute.
Build the filling. Sprinkle the flour over the veggies and stir well. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour flavor. Stir in the white wine until it’s totally absorbed, then stir in the chicken stock and bring to a simmer for 3-4 minutes. Once the sauce has thickened, stir in the heavy cream, shredded chicken, and pepper. Simmer 3-4 minutes, then season to taste with salt. Remove from the heat and set aside.
Preheat the oven to 400ºF.
Prep the garlic herb butter. In a small bowl, whisk together the egg, melted butter, thyme, and garlic and set aside.
Roll out the puff pastry. Lay the cold puff pastry out on a lightly floured work surface and roll it out to be just a bit thinner. Repeat with the second sheet and then cut both sheets into 2-inch squares.
Top and bake. Stir the frozen peas into the pot pie filling so that everything is well mixed. Lay the squares of puff pastry in an overlapping pattern over the filling. Brush with the egg/butter mixture all over and sprinkle with flaky sea salt. Bake for 30 minutes, until the top is golden and the filling is bubbling. Rest for 10 minutes before serving.

Nutrition

Calories: 645kcalCarbohydrates: 44gProtein: 27gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 119mgSodium: 320mgPotassium: 635mgFiber: 5gSugar: 9gVitamin A: 3364IUVitamin C: 21mgCalcium: 84mgIron: 3mg