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chicken pot pie filling on plate with crust on top ff
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5 from 9 votes

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 (change as needed): 4 generous servings
Author: Cheryl


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


  • 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)


  • 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.


  • 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.
    °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.


  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. 
Calories: 693kcal | Carbohydrates: 53g | Protein: 33g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 1101mg | Potassium: 680mg | Fiber: 6g | Sugar: 3g | Vitamin A: 10212IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 5mg