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Skillet Chicken Pot Pie (30 minutes)

With a few shortcuts that don’t compromise taste, this rich, scrumptious skillet chicken pot pie can be made in 30 minutes. The ultimate comfort food.

Chicken pot pie is not as daunting to make as you might think. You can get amazing results with a few great shortcuts. In only 30 minutes!

Anticipate tender chunks of chicken and vegetables, wrapped in a velvety flavorful sauce. And topped with a flaky, buttery, crispy crust. Yum!

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, this skillet chicken pot pie is loaded with vegetables – onions, celery, carrots and spinach – as opposed to the 12 teeny carrots and peas floating in the frozen kind. So a lot more nutritious.

For another, the pot pie can be made dairy free and/or vegetarian. Check out the ‘tailor to your taste’ options below.

And, because you are not baking this chicken pot pie, the spinach or other green vegetables you choose will remain a vibrant green. Ok, so I’m a bit obsessive about colors on the plate 🙂

I make the pot pie in a large skillet or cast iron pan, but if you don’t have one, just use a pot.

Serve the skillet chicken pot pie on its own or try it with a fig salad with pomegranates or root vegetable soup with barley.

Puff Pastry Crust

I love puff pastry because it’s so darn easy to work with. It’s perfect for a pot pie crust because:

  • you buy the dough which you don’t even have to roll out, cut it into squares, egg wash it for color and pop it in the oven. That’s it.
  • it bakes separately in 15 minutes while you’re making the filling
  • the texture and taste is amazing – it stays super flaky and crispy
  • you can use it as a bottom crust, a top crust or both

If possible, buy a puff pastry in the freezer section that says ‘made with butter’. Others will be fine too though.

If you can’t find puff pastry, you can certainly replace it with a pie crust dough. Also good. Bake it separately as per package instructions.

Tailor To Your Taste

  • Seasonings: I use thyme and poultry seasoning. Tarragon or dill would be great too.
  • Vegetables:
    • Traditional veggies are onions, carrots and celery. I always add baby spinach for extra nutrition. And red pepper for color.
    • Other good options are: mushrooms, butternut squash, potato, cauliflower, baby kale, corn and/or frozen peas (no need to defrost).
    • You can leave out the vegetables for a super easy version. I would still include onions for the flavor.
  • Make a vegetarian version: You can easily convert this recipe to a vegetable pot pie recipe by leaving out the chicken and using vegetable broth.
  • Make a dairy free version:
    • Use broth only (no cream) for the sauce. I find the sauce doesn’t even need the extra cream anyway.
    • Use all oil – no butter – to make the sauce.
    • Buy a puff pastry that’s not make with butter.
  • Crust:
    • Substitute the puff pastry dough with a pie dough crust
    • Get creative and shape puff pastry before baking any way you like – circles, moons, letters, etc. Pictured here are rectangles.
    • Or skip the crust altogether and serve the pot pie with crusty bread or crispy homemade croutons.

Shortcuts

Traditional chicken pot pies usually take well over an hour to make. These 3 shortcuts cut the time way down to about 30 minutes.

  1. Chop the vegetables in the food processor (except for potato if using)
  2. Use a pre-cooked rotisserie chicken or leftover chicken. The ones at Costco are very tender and plump but any will do.
  3. Buy store bought puff pastry dough to make the flaky crust.

Make Ahead

  • Both the filling and the crust can be made a couple of days ahead. Store the filling in a sealed container in the fridge. Store the crusts on the counter – they will stay crisp in or out of a sealed bag.
  • Warm the filling on the stove on medium or in the microwave for a couple of minutes. Add extra broth of water to thin the sauce. Stir.

If you’re looking for something more traditional, try our Individual Chicken Pot Pies.

Other saucy chicken recipes you might like

How to make skillet chicken pot pie

puff pastry sheet, broth, carrots, celery, onion, pepper, spinach, flour, seasonings
Ingredients: puff pastry, butter/oil, broth, carrots, celery, onions, spinach, flour, seasonings, (optional pepper, potato) and chopped cooked chicken (not shown)

puff pastry dough cut into 6 rectangles and brushed with eggwash

 

Unfold puff pastry to lay flat on pan, cut into 6 rectangles, brush with egg wash. Make a few slits.

6 pieces baked puff pastry crusts

 

Bake puff pastry crusts for 12-15 minutes until golden brown.

half the veggies in processor

 

Chop vegetables in food processor in two batches. Or dice with knife.

close up of chicken pot pie filling

 

Adjust seasonings in the pot pie filling to your taste. Ready to serve.

crust laid on top of filling in skillet

 

2 serving options: scoop filling on plate and top with crust. Or place crust on plate and top with filling.

pot pie filling sandwiched between puff pastry crusts

 

3rd serving option: split one crust horizontally and sandwich chicken filling in between two layers.

chicken pot pie filling with crust laid on top p


chicken pot pie filling on plate with crust on top ff
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Skillet Chicken Pot Pie (30 minutes)

With a few shortcuts that don't compromise taste, this rich scrumptious skillet chicken pot pie can be made in 30 minutes. The ultimate comfort food.
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 generous servings
Author: Cheryl

Ingredients

  • 1 sheet frozen puff pastry dough, thawed
  • 1 egg mixed with 1 tablespoon water (for egg wash)

Filling

  • 4 tablespoon butter or oil (I use half butter, half oil)
  • 1 medium onion
  • 2 ribs celery
  • 2 carrots
  • 2 cups (200-300 g) additional veggies of your choice Note 1 (or more carrots and celery)
  • 1/4 cup (34 g) all purpose flour
  • 2 1/2 cup (600 ml) chicken or vegetable broth Note 2
  • 2 handfuls fresh baby spinach, roughly chopped
  • 2-3 cups (280 g) cooked chicken, cut into 1 inch pieces (use leftover or rotisserie chicken from store)

Seasonings

  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon poultry seasoning or more to taste
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste depends on saltiness of broth. Start with 1/2 tsp salt and 1/4 tsp pepper.

Instructions

  • HEAT OVEN to 400F.
  • MAKE CRUST: Unfold sheet of puff pastry dough. Dough will be 1/8 inch (3 mm) thick. Cut into 6 or 8 pieces. Transfer to pan lined with parchment paper. Brush with eggwash (you will only use a bit of it). Make a few small slits in each rectangle to allow steam to escape. Bake for 12-15 minutes or until deep golden brown. Remove from oven and set aside.
  • PREPARE VEGETABLES: While crust is baking, cut vegetables into smaller chunks (about 2 inches). Place half in food processor. Pulse a few times to chop into 1/4-1/2 inch pieces. Don't worry if they are all not perfectly even, but they should be close to the same size. Chop up any with a knife that have remained large. Repeat with remaining half. Alternatively, dice vegetables with a knife.
  • SAUTE VEGETABLES: Heat butter/oil in skillet or pot on medium high. Add onions and veggies to skillet. Saute for 6-8 minutes.
  • MAKE SAUCE AND FINISH 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 are tender and sauce is thickened, stirring occasionally. Stir in cream if using. Stir in spinach and chicken. Cook 1-2 minutes. Taste and adjust seasonings.
  • TWO OPTIONS FOR SERVING:
    °Scoop filling onto plates and top with 1-2 pieces of crust. Or,
    °Split each crust horizontally with a sharp knife into two thinner pieces. Place bottom half on plate. Add some filling. Place the top half on top of filling.

Notes

  1. Vegetables
    • You can add a total of 6 cups chopped veggies (not including the spinach).
    • If using 2 carrots, 2 celery ribs and and onion, you can add another 2 cups extra veggies without changing the sauce amount. Some options are: a potato, mushrooms, butternut squash, cauliflower, baby kale, corn and/or frozen peas (no need to defrost).
  2. Broth enrichment: You can substitute 1/4 cup of the broth with half and half (or full) cream to increase the richness of the filling. 
  3. Make Ahead
    • You can make both the filling and the crust a couple of days ahead. Store the filling in a sealed container in the fridge. Store the crusts on the counter - they will stay crisp in or out of a sealed bag. 
    • Warm the filling on the stove on medium or in the microwave for a couple of minutes. Add extra broth of water to thin the sauce. Stir. 
 
Nutrition values are estimates for 4 generous portions with extra flaky puff pastry crust. 

Nutrition

Nutrition Facts
Skillet Chicken Pot Pie (30 minutes)
Amount Per Serving
Calories 693 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g88%
Cholesterol 131mg44%
Sodium 1101mg48%
Potassium 680mg19%
Carbohydrates 53g18%
Fiber 6g25%
Sugar 3g3%
Protein 33g66%
Vitamin A 10212IU204%
Vitamin C 24mg29%
Calcium 86mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Skillet chicken pot pie, originally posted in March 2018, has been updated with new pictures and new techniques to reduce the time but not the taste. 

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