Enjoy this Easy Chicken Pot Pie when you need a classic, satisfying chicken dinner recipe that's easy to make in a skillet! With just a few simple ingredients, you can have this comforting classic on the table in no time!
Chicken pot pie is a classic chicken dish made with chicken, vegetables, and a creamy sauce that's all cooked in one pan. It's usually topped with pie crust or biscuit dough to make it extra flavorful and satisfying.
And while it looks like there's a lot involved to make it, it's quite easy! All you need to make a chicken pot pie is simple ingredients like chicken breast, vegetables, puff pastry, seasonings, and milk. Many of these ingredients you may already have on hand!
This chicken pot pie in a pan is unique because it uses puff pastry instead of pie crust. Puff pastry is a light and flaky dough made with layers of butter. When it bakes, the puff pastry absorbs all the flavors of chicken pot pie and creates a delicious meal with a crispy crust!
Enjoy this satisfying meal on a busy weeknight, or prepare it for a special occasion. It's sure to be a hit with the whole family!
Why You’ll Love This Recipe
- This chicken pot pie is easy to make with just a few simple ingredients.
- The puff pastry adds a delicious, flaky topping that is buttery and crunchy.
- It's great for special occasions or when you're looking for something comforting.
- You can customize it with different vegetables, seasonings, and chicken flavors for your own unique twist.
Ingredients You’ll Need
- Chicken Breast - This hearty protein soaks up the rich flavors of the vegetables and creamy sauce.
- Butter - Used to help cook the chicken and veggies, imparting a rich buttery flavor inside the dish.
- Seasonings - A mix of salt, black pepper, paprika, dried thyme, and rosemary work together to enhance the overall flavor of the dish.
- Vegetables - Chicken pot pie is full of nutritious vegetables with lots of flavor including carrots, onion, garlic, mushrooms, potatoes, and frozen peas.
- Flour - Used to help thicken the creamy sauce that suspends the vegetables and chicken.
- Low Sodium Chicken Broth - Adds a rich chicken flavor to the filling and while thinning it out to the perfect consistency.
- Milk - Gives the filling its classic rich and creamy texture.
- Puff Pastry - Gets placed on top of the chicken pot pie filling to create a crispy comforting crust.
- Egg and Water - When brushed onto the puff pastry, an egg wash adds a shiny coating to the top that makes it extra crispy.
How To Make Chicken Pot Pie In A Pan
Prepare for baking: Preheat the oven to 400° while you prep the chicken pot pie filling and puff pastry.
Cook the chicken: Season both sides of the chicken with ½ tsp black pepper, ½ tsp salt, and paprika. In an oven-safe large skillet over medium-high heat. Add 2 tbsp of butter and let it melt. Then add chicken and cook on each side for 5-7 minutes or until cooked. Remove and set aside.
Cook the vegetables: Boil a large pot of water and add the chopped carrots and potatoes. Cook until they are fork tender. Drain and set aside. In the skillet you cooked the chicken in, add the butter, mushrooms, onion, and garlic and saute over medium heat until soft and tender.
Make the creamy filling: Whisk the herbs, salt, and pepper along with the flour and add it to the skillet and mix until combined. Mix the chicken broth and milk together, then pour it into the skillet and stir. Once thickened, add the carrots, potatoes, peas, and cooked chicken. Stir until combined, then remove from heat.
Add the puff pastry and egg wash: Roll out the puff pastry until it is large enough to cover the skillet with about ½-inch extra on each side. Place it on the chicken pot pie mixture and slice four slits in the center to allow steam to escape. In a small bowl, add egg and water. Then whisk until well combined. Brush the mixture on the puff pastry.
Bake and serve: Add the skillet to the oven and bake for 30-35 or until the puff pastry turns golden brown. Remove from oven and let cool for 10 minutes before serving. Enjoy!
Recipe Tips
- Make sure your skillet is heat-resistant and oven-safe before adding it to the oven.
- For a thinner chicken pot pie filling, double the chicken broth until it reaches the desired consistency.
- Ensure that the chicken is all roughly cut the same size to ensure that it cooks through evenly.
- The safe internal temperature for chicken breast is 165°F. Use a kitchen thermometer to ensure that the chicken is cooked through before serving.
Variations
- Add bacon: To add a smoky flavor, cook 4-5 slices of bacon and crumble it into the chicken pot pie mixture before adding the puff pastry.
- Replace chicken with beef: Swap out the chicken breast for 2 cups of cubed beef.
- Substitute puff pastry with a biscuit topping: Instead of using puff pastry, you can make a biscuit topping. Mix 1 cup all-purpose flour, 2 tsp baking powder, ¼ tsp salt, and 4 tbsp cold butter until small crumbs form. Then add ½ cup milk and mix until combined. Lay the mixture on top of the chicken pot pie and bake as directed.
- For dairy-free chicken pot pie: Use 1 cup of chicken broth and 1 cup of unsweetened coconut milk in place of the chicken broth and milk.
- Use different vegetables: Use whatever vegetables you have on hand in this chicken pot pie recipe. Some ideas include broccoli, cauliflower, sweet potato, and bell peppers.
Storing & Freezing
Storing: Leftover chicken pot pie can be stored in an air-tight container in the fridge for up to 5 days.
Freezing: To freeze chicken pot pie, let it cool completely and portion it out into freezer-safe bags or containers. Freeze for up to 3 months.
FAQ
Most supermarkets will have puff pastry in the frozen section. Look for puff pastry that is not sweetened.
Yes, you can. Instead of using puff pastry to top the chicken pot pie, you can use a biscuit topping or store-bought mashed potatoes. You can also just leave it open face and enjoy it more as a soup or stew.
The chicken pot pie is done when the puff pastry turns golden brown, and a kitchen thermometer inserted into the chicken reads 165°F.
Chicken pot pie goes great with a side of steamed vegetables or a fresh green salad. You can also serve it with crusty bread for mopping up the sauce. Enjoy!
More Easy Chicken Dinners
- Sheet Pan Chicken Fajitas
- Honey Teriyaki Chicken
- Air Fryer Chicken Breasts
- Honey Garlic Chicken Stir Fry
- Chicken Fettuccine Alfredo
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Easy Chicken Pot Pie
Equipment
Ingredients
- 1½ pound boneless, skinless chicken breasts (cut in half lengthwise)
- 6 tablecpoons butter (divided 2 tbsp and 4 tbsp)
- 1 teaspoon ground black pepper (divided ½ tsp & ½ tsp)
- 1 teaspoon salt (divided ½ tsp & ½ tsp)
- ½ teaspoon paprika
- 2 medium Russett potatoes (diced into ½-inch pieces)
- 1 cup carrots (sliced into buttons)
- 1 medium onion (diced)
- 4 ounce brown mushrooms (sliced)
- 2 cloves garlic (minced)
- ½ teaspoon Rosemary
- ¼ teaspoon thyme
- ⅓ cup flour
- 1½ cup low sodium chicken broth
- ¾ cup milk
- 1¾ cup frozen peas
- 1 sheet frozen puff pastry (thawed)
- 1 large egg
- 2 tablecpoons water
Instructions
- Preheat the oven to 400°
- Season both sides of the chicken with ½ tsp black pepper, ½ tsp salt, and paprika.
- In an oven-safe large skillet over medium-high heat. Add 2 tbsp of butter and let it melt. Then add chicken and cook on each side for 5-7 minutes or until cooked through. Remove and set aside.
- In a large pot of boiling water, cook carrots and potatoes until fork tender. Drain and set aside.
- In the same skillet, you cooked the chicken. Add 4 tbsp of butter and mushrooms, onions, and garlic. Saute until soft and tender—about 5 minutes.
- Add rosemary, thyme, ½ tsp salt, ½ tsp black pepper, and flour in a small bowl. Whisk and add to vegetables in skillet.
- In a medium bowl, add chicken broth and milk. Mix until well combined and pour into skillet. Then mix until well combined. Cook until the sauce begins to thicken. Then add in carrots, potatoes, peas, and chicken. Stir until well combined and remove from heat.
- Roll out the puff pastry until it is large enough to cover the skillet with about ½-inch extra on each side. Place it on the chicken pot pie mixture and slice four slits in the center to allow steam to escape.
- In a small bowl, add egg and water. Then whisk until well combined. Brush the mixture on the puff pastry.
- Bake for 30-35 or until the puff pastry turns golden brown.
Notes
- Check the internal temperature: Make sure the chicken reaches 165°F using a kitchen thermometer for safe and juicy results.
- Customize your veggies: Swap in favorites like bell peppers, sweet potatoes, or broccoli to use what you have on hand.
Make it ahead: Prep the filling up to 2 days in advance and refrigerate—just reheat before topping with pastry and baking. - Leftovers keep well: Store in an airtight container in the fridge for up to 4 days and reheat in the oven or microwave.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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