This post may contain affiliate links, which means I earn a small commission if you purchase something I recommend- at no additional cost to you! As an Amazon Associate I earn from qualifying purchases. Thank you for supporting this blog! Full disclosure here.
If you are looking for a easy chicken pot pie recipe, look no further! Cleanup is easy as this chicken pot pie is all made in a skillet!
This homemade Chicken Pot Pie is a classic comfort food that is all made in a cast iron skillet. It’s a easy chicken recipe that leaves you with a flaky crust and a sauce filled with chicken and veggies that you won’t get enough of!
I will tell you, this easy chicken pot pie recipe is much better than any frozen pot pie. The puff pastry is a spin on traditional biscuits that are popular among other pot pie recipes. It’s totally worth the splurge!
What is a pot pie?
A pot pie is a savory pie that is loaded with vegetables and chicken in a gravy style sauce. Classic pot pies are made with a top and a bottom crust, however, my version is made with just the top crust to keep the pot pie recipe made in the same skillet, less dishes!
However, you can lay out the second puff pastry into a casserole or pie dish. Then simply pour out the chicken pot pie filling on top of the crust and top with a second puff pastry!
Can I freeze chicken pot pie?
To freeze a pot pie, you can make everything as directed in the recipe card below. Cover with aluminum foil and freeze up to two months.
Once you are ready to enjoy remove from the freezer 30 minutes previous to baking. Bake covered for 25-30 minutes and then remove the foil and bake as directed.
Ingredients for Chicken Pot Pie Recipe
- unsalted butter
- veggies: celery, carrots, onions, garlic, peas
- herbs: thyme, parsley
- lemon juice
- puff pastry – you can also use canned biscuits if you happen to have those on hand or if they are on sale.
- all purpose flour
- chicken stock
- milk
- chicken thighs – boneless skinless chicken breast that have been diced also work well.
How to Make Chicken Pot Pie
Preheat the oven to 400°.
Melt the butter in a large cast iron or oven safe skillet over medium heat.
Add the celery, carrots, onion, thyme and salt. Cook until soft, 5-7 minutes.
Whisk in the flour and cook off for about a minute. Stir until golden and the vegetables are evenly coated.
Gradually pour in the chicken stock and milk, whisk to incorporate. Bring to a simmer and cook until the sauce has thickened.
Stick in the chicken, peas and lemon juice.
On a lightly floured surface, roll the puff pastry into a square large enough to cover your skillet. Transfer the crust to the top of the pot pie. It’s ok to leave space on the sides, this will allow the steam to escape.
NOTE: If your puff pastry covers your entire skillet, slice a steam vent in the middle with a sharp knife for the steam to escape.
Brush the crust with milk.
Place on a baking sheet to catch any overflow and bake for 20-25 minutes.
Reduce the heat to 350° and bake for another 20 minutes or until the puff pastry is golden brown and fully cooked.
Allow to cool for 10 minutes before serving.
Yield: 4
Chicken Pot Pie Recipe
If you are looking for a easy chicken pot pie recipe, look no further! Cleanup is easy as this chicken pot pie is all made in a skillet!
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 2 tbsp unsalted butter
- 2 celery stalks, diced
- 2 carrots, cut into 1/4" rounds or diced
- 1 white onion, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp salt
- 2 tbsp all purpose flour
- 1 c low sodium chicken stock, room temp
- 1 c whole milk, room temp
- 4 cooked, boneless skinless chicken thighs, cut into 1" pieces
- 1 c frozen peas
- 1/2 lemon, juiced (optional)
- 1/4 c fresh parsley
- 1 sheet frozen puff pastry, thawed
Instructions
Preheat the oven to 400°.
Melt the butter in a large cast iron or oven safe skillet over medium heat.
Add the celery, carrots, onion, thyme and salt. Cook until soft, 5-7 minutes.
Whisk in the flour and cook off for about a minute. Stir until golden and the vegetables are evenly coated.
Gradually pour in the chicken stock and milk, whisk to incorporate. Bring to a simmer and cook until the sauce has thickened.
Stick in the chicken, peas and lemon juice.
On a lightly floured surface, roll the puff pastry into a square large enough to cover your skillet. Transfer the crust to the top of the pot pie. It’s ok to leave space on the sides, this will allow the steam to escape.
Brush the crust with milk.
Place on a baking sheet to catch any overflow and bake for 20-25 minutes.
Reduce the heat to 350° and bake for another 20 minutes or until the puff pastry is golden brown and fully cooked.
Allow to cool for 10 minutes before serving.
Notes
NOTE: If your puff pastry covers your entire skillet, slice a steam vent in the middle with a sharp knife for the steam to escape.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 388Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 158mgSodium: 1025mgCarbohydrates: 21gFiber: 4gSugar: 7gProtein: 34g
MORE DELICIOUS CHICKEN DINNER RECIPES
hi! I'm shannon
I’m a wife, mom of three, doctor, and blogger! In 2018, I decided to turn my mom blog, into a personal finance blog so others could follow along on our journey to pay off over HALF a MILLION dollars in student loan and practice start up debt. I hope you enjoy following along, and maybe even find some inspiration along the way.
