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chicken pot pie topped with puff pastry crust on plate
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5 from 16 votes

Skillet Chicken Pot Pie (30 minutes)

With a few shortcuts that don't compromise taste, this rich, scrumptious chicken pot pie with puff pastry can be made in 30 minutes. The ultimate comfort food.
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 4 generous servings


  • 1 sheet of frozen puff pastry dough, thawed (about 8-9 ounces or 245g)
  • 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 medium celery stalks
  • 2 medium carrots
  • 2 cups additional veggies of your choice Note 1 (or more carrots and celery)
  • 1/4 cup all purpose flour
  • 2 1/2 cup chicken stock, chicken broth or vegetable broth Note 2
  • 2 handfuls fresh baby spinach, roughly chopped
  • 2 cups cooked chicken breasts or thighs, 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 black pepper to taste depends on saltiness of broth. Start with 1/2 tsp salt and 1/4 tsp black pepper.


  • HEAT OVEN to 400F/204C
  • MAKE CRUST: Unfold sheet of puff pastry dough. Dough will be 1/8 inch (3 mm) thick. Cut into 6 or 8 pieces with knife or pizza cutter. Transfer to sheet pan lined with parchment paper. Brush with egg wash (you will only use a bit of it). Make a few small slits in each rectangle with a sharp knife 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 for even cooking. Chop up any with a knife that have remained large. Repeat with remaining half. Alternatively, dice vegetables with a knife.
  • SAUTE VEGETABLES: Melt butter (or heat oil) in large pot or large skillet on medium-high heat. Add onions and veggies to skillet. Sauté 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 you get a smooth creamy sauce. 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 puff pastry 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 cream (or heavy 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 an airtight container in the fridge. Store the crusts separately at room temperature 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. 
Nutritional information is estimated 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