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Chicken pot pies in individual skillets with a fork.

Easy Skillet Chicken Pot Pies

Teri & Jenny
5 from 7 votes
Prep Time 5 mins
Cook Time 30 mins
Servings 3
Calories 1668 kcal


Chicken Pot Pie Filling

  • 2 tbsp unsalted butter
  • ½ cup yellow onion diced
  • cup carrot peeled and diced
  • cup celery diced
  • 1 tbsp thyme minced
  • 3 tbsp all purpose flour
  • 1 cup chicken stock
  • cup whole milk
  • 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



  • 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: 1668kcalCarbohydrates: 129gProtein: 43gFat: 109gSaturated Fat: 31gCholesterol: 132mgSodium: 832mgPotassium: 637mgFiber: 6gSugar: 8gVitamin A: 3107IUVitamin C: 17mgCalcium: 103mgIron: 9mg
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