Skillet Chicken Pot Pie Recipe

My husband loves chicken pot pie, but I’ve never found a recipe for it I loved…until now!  This recipe is so easy to make, uses fresh vegetables and is so delicious!  The puff pastry on top makes the perfect flaky crust.

Serves: 6-8

Skillet Chicken Pot Pie Recipe

Easy chicken pot pie made with fresh vegetables and has a flaky crust on top!

25 minPrep Time

20 minCook Time

45 minTotal Time

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  • 2 Tablespoons butter
  • 2-3 celery stalks (diced)
  • 2-3 carrots (diced)
  • 1 onion (diced)
  • 2 red potatoes (diced)
  • 2 teaspoons minced garlic
  • salt and pepper, to taste
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 (8 ounce) package cream cheese
  • 2 cups cooked and shredded chicken (we used rotisserie)
  • 1/2 cup peas
  • 2 Tablespoons fresh parsley (finely minced)
  • 1 sheet puff pastry (thawed)
  • 1 egg


  1. Preheat oven to 350 degrees F.
  2. Melt butter in a large saucepan over medium-high heat.
  3. Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften.
  4. Add garlic and season with salt and pepper.
  5. Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
  6. Fold in chicken and peas.
  7. Pour mixture into a 12-inch oven safe skillet.
  8. Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.
  9. Whisk egg in a small bowl and brush over the top of the pot pie.
  10. Cook for 18-20 minutes, or until the top is golden brown.



1104 cal


64 g


113 g


24 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Chicken Pot Pie Skillet Recipe




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34 Responses to “Skillet Chicken Pot Pie Recipe”

  1. Made this today and it was yummy. Even my mom who doesn't like chicken pot pie said this was very good and that I could make it again. Followed the recipe as written except I used a Pillsbury pie crust for the top instead of the puff pastry. With using the pie crust I did bake for an additional 15 minutes to get the crust to bake. Will definitely make this again.
  2. It's in the oven and I'm excited to eat it as it looks and smells delicious. I got parsley out and followed the recipe and then after sticking it in the oven, realized I never added the parsley. I'm assuming you add it in after the chicken and peas? Anyways, I'm sure it will still be great and next time I'll remember to put the parsley in. Thanks for the great dinner idea!
  3. Kelley Allison
    I made this tonight and it came out like chicken pot pie soup !! Very good soup , but not exactly what I was expecting !! Reread the directions AND the ingredients and I followed everything to a T ! Do you have any idea what I may have done wrong ? The flavor was wonderful though ! ?
      • And does the chicken mixture need to be hot for pastry to rise? I prefer to cook ahead and then put in the oven at the last minute but assumed i could not with this type or recipe as the mixture would need to be hot. Your thoughts?
        • I did some reading on the internet for puff pastry to try and answer your question. Here is what I found - Prep It Properly Before Baking Making turnovers or miniature stuffed "packages"? Use an egg wash to seal them shut and help them hold their shape. As a bonus, the egg will help your puff pastry achieve that coveted golden sheen. If you're making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. Skip this step, and you'll have a soggy interior. And don't forget to preheat the oven properly—a hot (over 400-degree) oven is ideal, because the higher temperature is what creates steam. Steam is what makes it "puff," and, of course, imbues a golden hue.
    • Hi Bekah. Looking over the ingredients for this recipe, I think a 9 x 13 inch pan will work best. I found this conversion for skillets and baking dishes. Guidelines for Baking in Your Skillet What size baking dish should you use? If your recipe calls for an 8 inch skillet use a 9 x 9-inch pan If your recipe calls for a 10 inch skillet use a 9 x 13-inch pan If your receipt calls for a 12 inch skillet us a 10 x 15-inch pan That’s a rough guideline. If it fits, use it. The worst that can happen is that you have too much batter for your skillet and you have to scrape it out and try another pan. Hope this helps.
  4. This recipe was so good. Ive been dying to make a pot pie in my cast iron and I definitely picked the right recipe. My family kept saying how creamy it was (thanks to the secret ingredient cream cheese). I left out the peas and onions because of picky eaters but I loved the potatoes in it. Also I couldn’t find puff pastry so I used pie crust which worked good although it needed a few extra minutes. I would definitely make this again.

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