Skillet Chicken Pot Pie

Indulge in the comforting warmth of homemade Skillet Chicken Pot Pie, a perfect blend of tender vegetables, succulent chicken, and creamy sauce, all topped with a flaky pastry crust. This one-pan wonder starts with a mix of diced celery, carrots, onion, and red potatoes, sautéed to perfection in butter. A hint of garlic, seasoned with salt and pepper, adds depth to the flavors. Flour, chicken broth, and cream cheese combine to create a rich and creamy base that brings everything together. The pie is loaded with shredded cooked chicken and sweet peas, infusing every bite with a hearty and satisfying taste. Topped with a golden-brown puff pastry crust that’s been brushed with egg for an extra sheen, this dish is as delightful to look at as it is to eat. Bake until the crust puffs and turns a gorgeous golden hue, and serve this cozy, comforting meal straight from the skillet. For a twist, you can swap out the puff pastry for a traditional pie crust, just remember to bake it a bit longer to ensure a perfectly cooked crust. This Skillet Chicken Pot Pie is more than a meal; it’s a warm hug on a plate.


  1. Butter: 2 Tablespoons – Provides richness and is used for sautéing the vegetables.
  2. Vegetables:
    • Celery: 3 stalks, diced – Adds a fresh, slightly peppery flavor.
    • Carrots: 3, diced – Gives sweetness and a nice crunch.
    • Onion: 1, diced – A base flavor for savory dishes.
    • Red Potatoes: 2, diced – They hold their shape well and add heartiness.
  3. Garlic: 2 teaspoons, minced – For a pungent, aromatic flavor.
  4. Seasonings: Salt and pepper to taste – Enhances the overall flavor of the dish.
  5. Flour: ¼ cup – Used to thicken the filling.
  6. Chicken Broth: 2 cups – Adds depth and a savory note to the filling.
  7. Cream Cheese: 8 ounces – Provides creaminess and tanginess.
  8. Chicken: 2 cups, cooked and shredded – The main protein, adding substance.
  9. Peas: ½ cup – Adds a sweet, mild flavor and a pop of color.
  10. Fresh Parsley: 2 Tablespoons, finely minced – For a fresh, herby touch.
  11. Pastry Puff Sheet: 1 sheet, frozen and thawed – Creates a flaky, buttery topping.
  12. Egg: 1, for egg wash – Gives the pastry a golden, glossy finish when baked.


  1. Preparation:
    • Preheat your oven to 350 degrees F (175 degrees C).
    • Dice the vegetables (celery, carrots, onion, potatoes) and mince the garlic.
    • Shred the cooked chicken.
    • Finely mince the parsley.
    • Thaw the pastry puff sheet.
  2. Cooking the Filling:
    • In a large saucepan, melt the butter over medium-high heat.
    • Add the diced carrots, celery, onion, and potatoes. Sauté for 8-10 minutes until they start to soften.
    • Add the minced garlic and season the mixture with salt and pepper to taste.
    • Stir in the flour to coat the vegetables evenly.
    • Gradually pour in the chicken broth, stirring constantly to avoid lumps.
    • Add the cream cheese and let the mixture cook for another 5 minutes, stirring constantly until smooth and thickened.
    • Fold in the shredded chicken and peas, mixing well.
  3. Assembling the Pie:
    • Transfer the filling into a 12-inch oven-safe skillet.
    • Roll out the thawed pastry puff sheet. Place it over the skillet, covering the filling.
    • Trim any excess dough hanging over the edges of the skillet.
    • In a small bowl, whisk the egg. Brush this egg wash over the top of the pastry for a golden finish.
  4. Baking:
    • Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.

Cook Notes:

  • Pie Crust Alternative: If you prefer, you can use a pie crust instead of puff pastry. Note that this will change the texture slightly. If using a pie crust, you may need to extend the baking time by an additional 10-15 minutes to ensure the dough is fully cooked.
  • Customization: Feel free to customize the vegetables based on preference or seasonality. Mushrooms, green beans, or bell peppers can be great additions.
  • Make Ahead: You can prepare the filling in advance and store it in the refrigerator. Assemble with the pastry right before baking.
  • Serving Suggestions: This hearty casserole pairs well with a light salad or steamed vegetables on the side.

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