With three shortcuts and no compromise in taste, this scrumptious, rustic Skillet Chicken Vegetable Pot Pie can be made in under an hour. The ultimate comfort food.
Chicken pot pie is not as daunting to make as you might think, especially when you use a few shortcuts. I ate plenty of those frozen Swanson pot pies as a kid (and loved them), but I promise this recipe is way better. For one thing, it’s loaded with vegetables – onions, celery, carrots and spinach – as opposed to the 12 teeny carrots and peas floating in the frozen kind. In fact, you can easily convert this recipe to a vegetarian version by leaving out the chicken and using vegetable broth.
As always, there are lots of variations you can try. One note about the vegetables. Green vegetables don’t maintain their vibrant green color when baked so if you don’t like that, leave them out. I add baby spinach anyway because I like the extra nutrients. If you don’t have an oven proof skillet, you can make the filling in a pot, pour it into an oven proof dish, top with the puff pastry dough and bake.
Despite the shortcuts described below, the recipe is rich and delicious and makes a full meal in one pan.
Tailor To Your Taste
- Vary the seasonings. Try tarragon or dill.
- Try different vegetables such as mushrooms, red pepper, butternut squash, baby kale or frozen peas (just add peas before baking – no need to defrost/cook). Or leave out the vegetables (except the onions).
- Add some diced potatoes.
- To increase the richness, add 1/4 cup cream or half and half.
- Substitute the puff pastry dough with a pie dough crust (cut in pieces) like the one in the picture. It doesn’t come out as flaky as it absorbs some sauce, but it’s still good.
- Chop the vegetables in the food processor;
- Use a pre-cooked rotisserie chicken or leftover chicken;
- Make a flaky crust from a store bought puff pastry dough.
Make Ahead Skillet Chicken Pot Pie
- You can make the skillet chicken pot pie a day ahead, refrigerate it, then top with dough the next day and bake it. Or you can freeze the whole thing, unbaked, then bake at 375F for about 40-45 minutes. If browning too fast, lower the temperature a bit.
If you love chicken pot pie, you can try our traditional Chicken Pot Pie.
Skillet Chicken Vegetable Pot Pie Recipe
- 1 sheet frozen puff pastry dough, thawed
- 1 egg mixed with 1 tablespoon water (for egg wash)
- 5 tbsp butter (or half butter, half oil)
- 1 onion, cut in quarters
- 2 -3 ribs celery, cut in 2 inch pieces
- 2 -3 carrots, cut in 2 inch pieces
- optional: one large potato, diced
- 7 tbsp all purpose flour
- 2 1/2 cup chicken or vegetable broth
- optional: 1/4 cup half and half cream
- 2 handfuls fresh baby spinach
- 2-3 cups cooked chicken, cut into 1 inch pieces (leftover or rotisserie chicken from store)
- 1 tsp dried thyme
- 1 1/2 tsp poultry seasoning
- 1/4 tsp garlic powder
- salt and pepper to taste
- Heat oven to 400F.
- MELT BUTTER: In cast iron or other large skillet (12-14 inch), melt butter on medium on stove top.
- CHOP AND SAUTE VEGETABLES: Use a food processor to pulse onions until finely chopped. Add to skillet and saute for 2-3 minutes. Pulse carrots and celery in processor into small 1/2 inch pieces. Add to skillet along with potatoes (if using) and saute for 3-4 minutes. [Alternatively, vegetables can be diced with a knife].
- MAKE SAUCE and COMPLETE FILLING: Add flour to vegetable mixture. Stir well. Cook for 3 minutes, stirring. Add broth and all seasonings, stirring rapidly, until sauce is smooth. Cook 10 minutes until vegetables begin to soften and sauce is thickened, stirring occasionally. Stir in cream if using. Mix in spinach until wilted (30 seconds). Stir in chicken.
- ADD DOUGH AND BAKE: Unfold sheet of puff pastry dough, Cut off corners to make a circle. Lay dough on top of chicken and vegetable mixture in skillet. Tuck in around sides if needed. Cut several slits to allow steam to escape. Brush with egg wash. Place skillet in oven and bake for 25 minutes or until crust is a flaky golden brown. Let sit for 5 minutes before serving.
A more traditional chicken pot pie you might like: