Easy Skillet Chicken Pot Pie

There is nothing better than a delicious comforting chicken pot pie recipe. I grew up eating chicken pot pies, and it’s such a comforting recipe to me. Today we have these Easy Skillet Chicken Pot Pies.

Traditionally there are more components to this recipe than I would like, so today we simplified it for you so we could trim out some time to make this recipe both easy, and also perfect for weeknight dinners.

Tips for making Easy Skillet Chicken Pot Pie

– Use leftover chicken breast or turkey if you have it! We buy rotisserie chicken a lot in our homes, and we love using that  for our chicken pot pie filling.
– We use puff pastry for the top of our chicken pot pie and skip the bottom crust all together. While we absolutely love a classic pot pie with top and bottom crust, we love how easy it is to just throw on a puff pastry square at the end before it goes into the oven.
– You can freeze this filling in individual portions and then thaw them when you are ready!

If you love this Easy Skillet Chicken Pot Pie as much as we do check out this hand held version!

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Easy Skillet Chicken Pot Pies

RECIPE BY Teri & Jenny

PRINT RECIPE

5 from 7 votes

Prep Time: 5 mins

Cook Time: 30 mins

Servings: 3

  INGREDIENTS  

Chicken Pot Pie Filling

• 2 tbsp unsalted butter
• ½ cup yellow onion diced
• ⅓ cup carrot peeled and diced
• ⅓ cup celery diced
• 1 tbsp thyme minced
• 3 tbsp all purpose flour
• 1 cup chicken stock
• ⅓ cup whole milk
• 1½ cups cooked and shredded chicken breast
• ½ cup frozen peas
• salt and pepper to taste

• 3 puff pastry squares 4 to 5 inches each
• 1 egg plus 1 tablespoon of water beaten together

  INSTRUCTIONS  

Filling:

• Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
• Reduce heat to medium and stir in flour and cook for 2 minutes.
• Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes. Fold in chicken and peas. Adjust seasonings as needed.
• Preheat oven to 400˚F.

To assemble:

• Scoop chicken  mixture into individual skillets or baking dishes and top each with a square of puff pastry. Brush each square of puff pastry with egg wash.
• Place each skillet onto a baking sheet and bake for 15 to 20 minutes or until puff
  pastry has puffed and browned.
• Remove from oven, cool slightly and serve.

Calories: 1668kcal Carbohydrates: 129g Protein: 43g Fat: 109g Saturated Fat: 31g Cholesterol: 132mg Sodium: 832mg Potassium: 637mg Fiber: 6g Sugar: 8g Vitamin A: 3107IU Vitamin C: 17mg Calcium: 103mg Iron: 9mg