Skillet Puff Pastry Chicken Pot Pie Recipe

Introduction

Skillet Puff Pastry Chicken Pot Pie is a comforting twist on a classic favorite. This recipe combines a rich, creamy filling with tender chicken and vegetables, all topped with golden, flaky puff pastry squares. Perfect for a cozy dinner that feels both homemade and special.

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 garlic, finely minced
• 4-6 sprigs fresh thyme, de-stemmed
• ½ cup all-purpose flour
• 2 cups chicken broth or stock, plus more if needed
• 2 cups half and half, room temperature or warmed
• 1 cup frozen peas
• 1 (17.3-ounce) store-bought frozen puff pastry, thawed (such as Pepperidge Farm)
• 1 large egg + 1 tablespoon water, mixed for egg wash

Instructions

1. Step 1: Take the puff pastry out of the freezer to thaw according to package directions.
2. Step 2: Preheat the oven to 400°F.
3. Step 3: In a large oven-safe braiser or deep skillet over medium heat, melt the butter. Once sizzling, add celery, carrots, and leeks. Sauté until golden and softened, about 6-7 minutes. Season with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika; stir well.
4. Step 4: Add the potatoes and stir to combine. Cook until fork-tender, about 7-10 minutes. Add garlic and thyme, cooking until fragrant, 1-2 minutes.
5. Step 5: Sprinkle flour over the mixture and toss to coat evenly. Cook for 2 minutes to eliminate raw flour taste.
6. Step 6: Pour in chicken broth and stir until broth absorbs flour and blends smoothly. Stir in half and half and bring to a simmer, about 3-4 minutes.
7. Step 7: Add shredded chicken and frozen peas; stir to combine. Let cook 2-3 minutes to meld flavors. For a looser filling, add more broth ¼ cup at a time. Remove from heat.
8. Step 8: Cut puff pastry into approximately 2-inch squares and arrange them evenly over the skillet filling. Brush puff pastry with egg wash.
9. Step 9: Bake at 400°F for 20-25 minutes until puff pastry is golden and crisp. Let cool for 10 minutes before serving warm. Enjoy!

Tips & Variations

• Use homemade Creole Cajun seasoning for a personalized spice blend or adjust seasoning to your taste.
• Substitute half and half with heavy cream for a richer filling.
• Swap gold baby potatoes for Yukon Gold or red potatoes if preferred.
• Add mushrooms or corn for extra vegetable variety.
• Ensure the skillet is oven-safe to bake the pot pie directly without transferring.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the puff pastry’s crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling in advance and refrigerate it. Add the puff pastry topping just before baking to keep it flaky and fresh.

What can I use instead of puff pastry?

If puff pastry is unavailable, you can use refrigerated pie crust or biscuit dough as alternatives for the topping, though the texture will differ.