Name: Easy Chicken Pot Pie With Puff Pastry – Cozy Skillet Meal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Comfort
Ingredients: 4 tablespoons unsalted butter (¼ cup | 57 g); 1 medium yellow onion, diced (about 1 cup | 150 g); 2 medium carrots, diced (about 1 cup | 130 g); 2 celery stalks, diced (¾ cup | 90 g); 3 garlic cloves, minced (1 tbsp | 9 g); 1 teaspoon fresh thyme (or ⅓ tsp dried); ⅓ cup all-purpose flour (40 g); 1½ cups chicken broth (360 ml); 1 cup whole milk or light cream (240 ml); 3 cups cooked shredded chicken (about 425 g); 1 cup frozen peas (150 g); Salt and black pepper, to taste; 1 sheet puff pastry, thawed (225–250 g); 1 large egg (for egg wash) + 1 tbsp water

Description

If you’re craving a comforting, homemade dinner that feels classic yet effortless, this easy chicken pot pie with puff pastry delivers everything you love about traditional pot pie without the extra work of a bottom crust. Creamy, hearty, and topped with flaky golden pastry, this skillet-style meal is perfect for busy weeknights and family gatherings alike.

Ingredients

4 tablespoons unsalted butter (¼ cup | 57 g)
1 medium yellow onion, diced (about 1 cup | 150 g)
2 medium carrots, diced (about 1 cup | 130 g)
2 celery stalks, diced (¾ cup | 90 g)
3 garlic cloves, minced (1 tbsp | 9 g)
1 teaspoon fresh thyme (or ⅓ tsp dried)
⅓ cup all-purpose flour (40 g)
1½ cups chicken broth (360 ml)
1 cup whole milk or light cream (240 ml)
3 cups cooked shredded chicken (about 425 g)
1 cup frozen peas (150 g)
Salt and black pepper, to taste
1 sheet puff pastry, thawed (225–250 g)
1 large egg (for egg wash) + 1 tbsp water

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Instructions

Preheat oven to 400°F (200°C). If using frozen puff pastry, thaw while keeping it cold. Place a baking sheet on the lower rack to catch any drips.
In a large oven-safe skillet over medium heat, melt the butter. Add diced onion, carrots, and celery and cook 6–8 minutes until softened and the onion is translucent.
Stir in minced garlic and thyme and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables, stir to coat, and cook 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk or cream and bring to a gentle simmer, cooking 3–5 minutes until slightly thickened.
Remove from heat and stir in shredded chicken and frozen peas. Season with salt and black pepper to taste; the filling should be creamy and well seasoned.
Lightly flour a work surface, smooth the puff pastry seams, and cut into squares or shapes as desired. Arrange pastry pieces over the filling, slightly overlapping. Whisk the egg with water and brush the pastry lightly for a golden finish.
Transfer skillet to the oven and bake 25–30 minutes until the puff pastry is deeply golden and the filling is bubbling around the edges. Let rest 5–10 minutes before serving to allow the filling to set.

Notes

Keep puff pastry cold until baking for maximum flakiness. Don’t over-thicken the sauce—the filling will continue to thicken while baking. If you don’t have an oven-safe skillet, transfer the filling to a baking dish before topping. To freeze, store filling (without pastry) for up to 2 months and add fresh puff pastry before baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Oven
Cuisine: Comfort