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+ servings
Cast iron skillet filled with pot pie filling and topped with golden circles of pastry.
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5 from 1 vote

Chicken Skillet Pot Pie

Skillet Chicken Pot Pie. This hearty, comforting meal is easy to make and perfect for a weeknight family dinner! This pot pie is loaded with flavorful chicken, veggies and topped with a crispy, golden pastry. All made in one skillet for easy clean up!
Prep Time5 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 484kcal
Author: Serene


  • 1 lb chicken shredded or chopped (rotisserie, or chop and cook raw chicken**instructions in notes)
  • 3 tbsp butter unsalted
  • cup white onion diced
  • 2 cloves garlic minced
  • ¼ cup all purpose flour
  • 2 cups chicken broth low or no sodium
  • ½ cup frozen vegetables no need to thaw
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp paprika
  • ½ tsp poultry seasoning
  • 1 sheet puff pastry thawed

Egg Wash

  • 1 large egg beaten
  • 1 tsp milk
  • tsp salt
  • tsp garlic powder
  • ¼ tsp dried herb of preference parsley, oregano, thyme


  • Preheat: preheat oven to 400℉. 
  • Melt Butter: In large cast iron skillet (I use a 10.25) melt the butter over medium high heat
  • Sauté Veggies: Add onion and cook until softened and translucent. Add garlic and saute an additional 30 seconds until fragrant.
  • Thicken: Stir in flour and cook for 2-3 minutes. 
  • Whisk in chicken broth. 
  • Add the frozen vegetables, and cooked chicken. 
  • Season: add salt, pepper, paprika, and poultry seasoning. 
  • Cook: Bring this to a simmer. Remove from heat. Taste and adjust seasonings if needed.
  • Cut Puff Pastry: cut the pastry into desired shape. You can use a biscuit cutter to make small circles or you can cut the pastry with a knife into square shapes.
  • Top with Pastry: Lay the pastry over the top of the filling, be careful not to layer the pastry or it won't bake completely through and you will end up with a doughy texture.
  • Egg Wash: In a small bowl whisk together the egg wash by adding a splash of milk into the beaten egg.
  • Brush the top of the pastry with the egg wash. 
  • Sprinkle the top of the pastry with salt, garlic powder and herbs. 
  • Bake: Bake at 400℉ for 20-25 mins until golden. Puff pastry will be puffed up and golden on the top. Serve warm



  • Chicken: if starting with raw chicken, cut the chicken, then cook in the skillet with a small amount of olive oil, salt and pepper. Once cooked, remove from the skillet and continue with the recipe. 
  • Carrots: recipe uses frozen vegetables, if using raw vegetables carrots will need to be sautéed with the onion. 


Serving: 1serving | Calories: 484kcal | Carbohydrates: 32g | Protein: 15g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 986mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1292IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 3mg