Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is so easy! This quick dinner is for busy weeknights. A great way to use leftover chicken and a shortcut to classic chicken pot pie with no pie crust. 

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SKILLET CHICKEN POT PIE

I love this classic chicken pot pie but sometimes I need something a little quicker for those busy nights.

INGREDIENTS

• PUFF PASTRY– you could use a homemade pie crust as a substitute here but puff pastry is so easy.
• Chicken – rotisserie chicken can be used here or any leftover cooked chicken. You could even use leftover turkey.
• Carrots and Peas – you could add potatoes, green beans, or mushrooms. I use frozen peas and carrots.
• Celery
• Butter – I like to use unsalted butter so I can control the sodium.
• Onions
• Chicken Broth or Chicken Stock
• Milk
• Flour – A little flour helps thicken up the vegetable filling.
• Celery Seed – the secret ingredient here. It gives a flavor that nothing else can.
• Poultry Seasoning – I feel like this adds a lot of flavor.

HOW TO MAKE THIS:

1. Preheat oven to 425 degrees F (220 degrees C.)

1. In a 12 inch ovenproof skillet, melt butter and cook onions and celery in butter until over medium heat until soft and translucent. Add the garlic and cook for 30 seconds. Stir in flour and cook for a minute.
2. Slowly stir in chicken broth and milk. Add the salt, celery seed, poultry seasoning, and pepper. Simmer over medium-low heat until thick.
3. 
   Remove from heat and stir in chicken, carrots and peas.
4. Roll out pastry puff just a little thinner. Cut into a 4×4 square (16 pieces). Layer pieces on top of the chicken filling in any pattern you like. Whisk egg with a tablespoon of water and brush puff pastry with it.
5. Bake in the preheated oven for 25 to 30 minutes on a baking sheet, or until pastry puff is golden brown and filling is bubbly. Cool for 10 minutes before serving.

OTHER CHICKEN RECIPES

• Teriyaki Chicken
• Chicken and Cheese Quesadilla Pie
• One-Pan Cheesy Chicken, Broccoli, and Rice
• Chicken Pot Pie Soup
• Baked Chicken Chimichangas
• Creamy Chicken Noodle Skillet
• Homemade Chicken Noodle Soup
• Chicken in Basil Cream Sauce

Skillet Chicken Pot Pie

Christy Denney

5 from 1 vote

Skillet Chicken Pot Pie is so easy! This quick dinner is for busy weeknights. A great way to use leftover chicken and a shortcut to classic chicken pot pie with no pie crust. 

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

Servings: 8 servings

Ingredients

  

½1x2x

• 1/2 cup unsalted butter
• 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup milk
• 1 teaspoon kosher salt, (if using table salt just use 1/2 teaspoon)
• 1/2 teaspoon celery seed
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 3 cups diced rotisserie chicken, (or any leftover chicken)
• 2 cups frozen carrots and peas
• 1 sheet frozen puff pastry, thawed, (from a 17.3 ounce package of 2)
• 1 egg

Instructions

 

• Preheat oven to 425 degrees F (220 degrees C.)
• In a 12 inch ovenproof skillet, melt butter and cook onions and celery in butter until over medium heat until soft and translucent. Add the garlic and cook for 30 seconds. Stir in flour and cook for a minute.
• Slowly stir in chicken broth and milk. Add the salt, celery seed, poultry seasoning, and pepper. Simmer over medium-low heat until thick. Remove from heat and stir in chicken, carrots and peas.
• Roll out pastry puff just a little thinner. Cut into a 4x4 square (16 pieces). Layer pieces on top of the chicken filling in any pattern you like. Whisk egg with a tablespoon of water and brush puff pastry with it.
• Bake in the preheated oven for 25 to 30 minutes on a baking sheet, or until pastry puff is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Cuisine: American

Course: Main Course

Author: Christy Denney