Skillet Chicken Pot Pie with Puff Pastry

Pro tips

• Make a proper roux with butter and flour before adding broth—this prevents lumps and creates a silky sauce.
• Let the filling cool slightly before topping with puff pastry; hot filling can cause the bottom to become soggy.
• Brush the pastry with a beaten egg wash for a glossier, more golden-brown finish.
• Thaw frozen peas at room temperature rather than cooking them—they'll stay firm and won't overcook in the oven.

Substitutions

• Heavy cream → half-and-half or whole milk (sauce will be slightly less rich)
• Frozen peas → fresh corn kernels or green beans (add in the last 2 minutes of simmering)
• Dried thyme → 1 tsp fresh thyme or 1/2 tsp dried sage (adjust to taste)
• All-purpose flour → cornstarch (use 3 tbsp; slurry with 2 tbsp cold broth before adding)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 15–20 minutes until warmed through.

Equipment

10–12 inch oven-safe skillet (cast iron preferred) · oven thermometer (optional but helpful for pastry browning)

Can I make this chicken pot pie ahead of time?

Yes. Assemble the filling in the skillet, cover, and refrigerate up to 24 hours. Top with puff pastry and bake directly from cold, adding 5–10 minutes to bake time.

What size skillet do I need?

A 10–12 inch cast iron or oven-safe skillet works best. The filling should fill it about three-quarters full before topping with pastry.

Can I use rotisserie chicken instead of cooking my own?

Absolutely. Shred 2–3 cups of rotisserie chicken meat and skip the cooking step—add it directly to the sauce.

How do I know when the puff pastry is done?

Bake until the pastry is puffed and deep golden brown, roughly 25–30 minutes. The edges should be darker than the center.

Can I freeze leftovers?

Store covered in the refrigerator for up to 3 days. Not recommended for freezing after baking due to pastry texture loss; freeze unbaked instead.