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    Home > Blog > Chicken & Poultry > Easy Chicken Pot Pie

    Easy Chicken Pot Pie

    by Teri Lyn Fisher · Published: Mar 4, 2024

    Jump to Recipe
    This super easy chicken pot pie uses cooked chicken and puff pastry and cooks in individual cast iron skillets for a simple and tasty dinner for two!
    Easy chicken pot pie recipe made in a skillet with a fork in it.

    We’ve transformed your favorite special occasion comfort meal into a quick and simple dinner for two that can be made any night of the week! Our easy chicken pot pie recipe uses puff pastry instead of a traditional pie crust. It’s just as flaky and decadent but without all the hassle of chilling and rolling.

    By cooking your chicken ahead of time, you’ll spend just 10 minutes prepping your vegetables and 30 minutes cooking, which makes this perfect for a chilly weeknight dinner for two. Instead of using a pie pan, we’re using two 6-inch cast iron skillets for two individual pot pies. Serving each meal in its own skillet is such a fun way to serve this dish – just like our creamy kale and turkey skillet lasagna and individual apple crisps! Either make both for you and a plus one for dinner, or leave off the puff pastry until you’re ready to cook the second one, and have freshly baked chicken pot pie two nights this week!

    How to Make an Easy Chicken Pot Pie

    Ingredients

    Ingredients for chicken pot pie in a skillet.

    Process

    1. Preheat oven to 400˚F. 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.
    2. Reduce heat to medium, stir in the flour, and cook for 2 minutes.
    Carrots, celery, peas and onions cooking in a pot.
    Vegetables for chicken pot pie cooking in a pot with flour.
    1. Stir in stock, followed by milk, and continue to stir until the mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
    2. Fold in chicken and peas. Adjust seasonings as needed.
    Chicken pot pie filling in a skillet cooking.
    Chicken pot pie filling in a pot simmering.
    1. Place each skillet onto a baking sheet. Scoop the chicken mixture into individual skillets.
    2. Top each skillet with a square of puff pastry.
    Chicken pot pie on a sheet pan in individual skillets.
    Chicken pot pie with puff pastry on top about to go into the oven.
    1. Brush each square of puff pastry with egg wash. Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly, and serve.
    Chicken pot pie freshly baked out of the oven.

    Tips and Tricks for the BEST Chicken Pot Pie

    • To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
    • Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
    • Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
    • You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
    Close up on a chicken pot pie in a skillet.

    Variations

    • Use one 12-inch cast iron skillet if you don’t have two 6-inch skillets to use. Just layer the puff pastry sheets to fit.
    • Swap the tablespoon of fresh minced thyme for a teaspoon of dried thyme.
    • For a more aromatic effect, you can also add half a teaspoon of dried rosemary or sage.
    • For a gluten-free, easy chicken pot pie, use gluten-free all-purpose flour instead of regular when making the roux, and top your pot pies with a gluten-free puff pastry.
    • While this chicken pot pie has a creamy filling, you can make an even richer and creamier filling by swapping the whole milk with heavy cream.
    Freshly baked chicken pot pies in skillets.

    Make Ahead, Storing and Freezing Instructions

    Make Ahead

    You can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!

    Storing

    To store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.

    Freezing

    You can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.

    For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).

    Easy chicken pot pie recipe made in skillets.

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    Close up on a chicken pot pie in a skillet.

    Easy Chicken Pot Pies

    5 from 8 votes
    PRINT RECIPE Pin Recipe
    This super easy chicken pot pie uses cooked chicken and puff pastry and cooks in individual cast iron skillets for a simple and tasty dinner for two!
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Servings: 2

      EQUIPMENT  

    • 2 6" cast iron skillets

      INGREDIENTS  

    Chicken Pot Pie Filling

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

    pastry topping

    • 2 thawed puff pastry squares 6 inches each
    • 1 egg plus 1 tablespoon of water beaten together

      INSTRUCTIONS  

    Filling:

    • Preheat oven to 400˚F. 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.

    Assembly

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

      NOTES  

    Tips and Tricks 
    • To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
    • Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
    • Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
    • You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
    Make Ahead
    You can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!
    Storing
    To store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.
    Freezing
    You can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.
    For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).
    Calories: 915kcal Carbohydrates: 62g Protein: 43g Fat: 55g Saturated Fat: 19g Polyunsaturated Fat: 7g Monounsaturated Fat: 25g Trans Fat: 0.5g Cholesterol: 196mg Sodium: 2150mg Potassium: 762mg Fiber: 5g Sugar: 7g Vitamin A: 4662IU Vitamin C: 24mg Calcium: 137mg Iron: 6mg
    CUISINE: American
    KEYWORD: easy pot pie, pot pie recipe, skillet pot pie
    COURSE: dinner, Main Course

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    March 4, 2024 / 5 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Crispy Oven Roasted Potatoes
    Next Post: Air Fryer Cauliflower Next Post >

    Reader Interactions

    March 4, 2024 / 5 Comments

    Comments

      5 from 8 votes (3 ratings without comment)

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    1. kumar

      January 17, 2020 at 11:27 am

      5 stars
      wow,awesome chicken pot pie recipe.this looks delicious.

      Reply
    2. Sea

      January 14, 2020 at 2:50 am

      5 stars
      It great. Thank you for your recipe

      Reply
    3. Anil Kumar

      January 13, 2020 at 11:50 pm

      5 stars
      I love chicken pot pie. Thanks for sharing this recipe. I will try this recipe too.

      Reply
    4. Sabrina

      January 13, 2020 at 6:07 pm

      5 stars
      another great recipe, thank you, love how these are served and the serving sizes themselves, chicken pot pie is one of my favorites, especially this time of year

      Reply
    5. Elizabeth Moore

      January 13, 2020 at 9:16 am

      5 stars
      This looks really tasty and worth preparing! I tried your recipe and it is so delicious, i would definitely recommend you to my friends. CakeBox

      Reply

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    Easy chicken pot pie recipe made in a skillet with a fork in it.
    Easy chicken pot pie recipe made in skillets.
    Easy chicken pot pie recipe made in skillets.
    Easy chicken pot pie recipe made in a skillet with a fork in it.
    Easy chicken pot pie recipe made in skillets.

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