Name: Skillet Chicken Pot Pie with Flaky Crust
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 4 tbsp unsalted butter; 1 small onion, diced; 2 carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 5 tbsp all-purpose flour; 2 cups chicken broth; ¾ cup heavy cream; 3 cups shredded cooked chicken; 1 cup frozen peas; 1 tsp fresh thyme leaves; Salt and pepper to taste; 1 sheet puff pastry, thawed; 1 egg, beaten

Skillet Chicken Pot Pie with Flaky Crust

A stovetop roux and rotisserie chicken under a puff pastry lid, baked in the same skillet the filling was built in.

Serves

Prep

25 min

Cook

45 min

Written

July 31, 2026

Method

Melt the butter in a large oven-safe skillet over medium heat and cook the onion, carrots, and celery until the onion turns translucent, about 6 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes, until it smells toasted and coats everything like wet sand.

Whisk in the chicken broth and cream, scraping up anything stuck to the pan, and simmer until the sauce thickens enough to coat the back of a spoon.

Stir in the chicken, peas, and thyme, season with salt and pepper, and pull the skillet off the heat.

Drape the puff pastry over the skillet, tuck the excess down against the inside edge, and cut two or three vents in the top.

Brush the pastry with the egg wash and bake at 400°F until the top is deep golden and the filling bubbles up through the vents, 25 to 30 minutes.

Let the pie rest 10 minutes before cutting in — the filling is lava straight out of the oven.

Notes

The roux is the part worth paying attention to. Walk away before the flour has cooked its full two minutes and you get a pasty sauce that never quite thickens; keep stirring until it smells faintly toasted before the broth goes in. Rotisserie chicken is the shortcut worth taking — it also means the filling comes together in the same twenty minutes as the vegetables.

No pie dish required: the skillet the filling was built in goes straight into the oven under the pastry lid. Swap in a round of standard pie dough if that’s what’s in the freezer — roll it just larger than the skillet and press it against the sides the same way you would a crust.