30-Minute Skillet Chicken Pot Pie with Puff Pastry Lids
Rotisserie chicken and store-bought puff pastry make this skillet pot pie a genuine 30-minute weeknight meal. The creamy chicken-and-vegetable filling cooks entirely on the stovetop, and individual pastry lids bake separately until golden and shatteringly crisp before being set on top. All the comfort of a classic pot pie, none of the hours.
Equipment
- Large skillet (10–12 inch), ideally heavy-bottomed or cast iron
- Oven and center rack
- Baking sheet
- Parchment paper
- Chef’s knife and cutting board
- Measuring cups and spoons
- Whisk and wooden spoon or spatula
- Pastry Brush
- Round cutter (4–5 inch) or sharp knife
- Mixing bowl (small, for egg wash)
- Ladle
Ingredients
For the Puff Pastry Lids:
- 1 sheet frozen puff pastry, thawed about 10x10 inches; look for all-butter pastry if available for best flavor
- 1 large egg beaten with 1 teaspoon water for egg wash
- 1 teaspoon water for egg wash
- 1 pinch flaky sea salt optional, for sprinkling
For the Creamy Chicken Filling:
- 2 tablespoons unsalted butter high-quality butter adds depth and gloss to the sauce
- 1 tablespoon olive oil helps prevent butter from browning too quickly
- 1 cup yellow onion, finely diced about 1 small onion; sweet onions also work well
- ¾ cup celery, finely diced 2 medium ribs
- ¾ cup carrot, finely diced 1 medium carrot; or sub 1 1/2 cups frozen mixed veg to save time
- 2 cloves garlic, minced freshly minced for best aroma
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes optional, for gentle warmth
- 3 tablespoons all-purpose flour forms a quick blond roux to thicken the sauce
- 1 ½ cups low-sodium chicken broth use a rich broth or bone broth for best flavor
- ¾ cup whole milk or half-and-half half-and-half yields extra creaminess without heaviness
- 1 teaspoon Dijon mustard optional; brightens and deepens the sauce subtly
- 3 cups shredded rotisserie chicken skin removed; mix of light and dark meat for best flavor and texture
- 1 cup frozen peas and carrots no need to thaw; adds color and sweetness
- 1 tablespoon fresh lemon juice balances richness; add to taste
- 2 tablespoons fresh parsley, chopped for freshness and color
- ½ teaspoon kosher salt plus more to taste; you’ll season in layers
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
- Preheat and Prep Pastry: Place a rack in the center of the oven and heat to 425°F (220°C). Line a baking sheet with parchment. Unfold 1 sheet of thawed puff pastry on a lightly floured surface. Using a 4–5 inch round cutter or a knife, cut 4 rounds. Transfer to the lined sheet, brush with egg wash, and sprinkle with a pinch of flaky salt. Make a small slit in the center of each round to vent.
- Bake Lids: Bake the pastry rounds until deeply golden and puffed, 12–15 minutes. For extra lift, chill the cut rounds on the baking sheet in the freezer for 5 minutes before baking (optional).
- Start the Filling while Pastry Bakes: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion, celery, and carrot with a small pinch of kosher salt. Cook, stirring occasionally, until the vegetables soften and edges take on light golden color, 4–5 minutes. You should smell a sweet, savory aroma.
- Bloom Aromatics: Add garlic, thyme, and red pepper flakes. Stir until fragrant, about 30–45 seconds—avoid browning the garlic.
- Make a Quick Roux: Sprinkle flour evenly over the vegetables. Stir continuously for 60 seconds to form a blond roux; it should look glossy and pasty without darkening.
- Build the Sauce: Gradually whisk in chicken broth, then the milk (or half-and-half), and Dijon. Bring to a gentle simmer over medium heat; small bubbles should break the surface. Cook 2–3 minutes until the sauce thickens to coat the back of a spoon.
- Add Chicken and Vegetables: Stir in shredded rotisserie chicken and frozen peas and carrots. Simmer 3–4 minutes until everything is hot and the sauce is velvety. If too thick, whisk in a splash more broth; if too thin, simmer another minute.
- Finish and Season: Stir in lemon juice and parsley. Taste and season with about 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, adjusting to your preference. The filling should taste balanced—rich, savory, and bright.
- Serve: Ladle the creamy filling into warm bowls and crown each with a hot puff pastry lid. Serve immediately while the pastry is ultra-crisp and the sauce is steamy and aromatic.
Notes
Jen’s Tips:
- Speedy Veg: Swap the onion, celery, and carrot for 1 1/2 cups frozen mirepoix to shave a few minutes.
- Flavor Boost: Deglaze with 2 tablespoons dry sherry after the roux step, then add broth.
- Creaminess Dial: For ultra-silky sauce, use half-and-half instead of milk; for lighter, use 2% milk.
- Dairy-Free: Use olive oil instead of butter and unsweetened oat milk; thicken with a 2-teaspoon cornstarch slurry if needed.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the roux; top with gluten-free puff pastry or buttery mashed potatoes and broil until golden.
- Vegetarian Swap: Replace chicken with 10 ounces sliced mushrooms sautéed until browned plus 1 cup canned cannellini beans, drained.
- Make-Ahead Lids: Bake pastry rounds up to 1 day ahead; re-crisp on a 375°F (190°C) sheet pan for 3–4 minutes.
Nutrition
Calories: 878kcalCarbohydrates: 47gProtein: 61gFat: 51gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 237mgSodium: 1210mgPotassium: 491mgFiber: 4gSugar: 6gVitamin A: 7968IUVitamin C: 14mgCalcium: 120mgIron: 3mg
Tried this recipe?Rate this recipe !
