American
Chicken Pot Pie Skillet
Chicken, carrots, peas, and onion simmer in a milk-and-broth sauce, then a puff pastry lid bakes on the skillet. The chicken should already read 165°F before the pastry goes on.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- The filling is cooked on the stove first, so the pastry only has to brown, not stew raw chicken.
- A roux-thickened sauce stays in the skillet instead of running out under the crust.
- Peas go in at the end so they do not turn gray and soft.
- An ovenproof skillet means the pastry can bake on the same pan the filling used.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 400°F. Pat the chicken dry and season it with the salt and pepper.
- 2
Heat the oil in a 10- to 12-inch ovenproof skillet over medium-high heat. Cook the chicken until browned and the thickest pieces read 165°F, about 7 minutes. Move it to a plate.
- 3
Add the onion and carrots to the skillet. Cook until the onion softens, about 5 minutes. Add the butter. When it melts, stir in the flour and cook 1 minute.
- 4
Whisk in the broth, then the milk and thyme. Simmer until the sauce thickens enough to coat a spoon, about 4 minutes. The carrots should be nearly tender.
- 5
Stir in the chicken, any juices, and the peas. Take the skillet off the heat. The filling should look thick, not soupy. If it is thin, simmer 2 minutes more before the pastry goes on.
- 6
Lay the puff pastry over the skillet. Trim extra dough and press the edge to the rim. Cut two slits in the center. Brush with the beaten egg.
- 7
Bake until the pastry is deep golden and the filling is bubbling at the edge, 18 to 22 minutes. Rest 5 minutes before serving.
Pro tips
- Thaw the pastry in the refrigerator, not on a hot counter, or it becomes sticky and tears.
- The chicken must hit 165°F on the stove. The oven time is for the pastry, not for finishing raw meat.
- Use a skillet with a metal handle. A plastic handle will not survive 400°F.
Easy substitutions
- yellow onion
- 2 stalks celery, diced
- puff pastry sheet
- 1 can refrigerated biscuits (16 oz), arranged over the filling
- boneless chicken thighs
- chicken breast, still cooked to 165°F
Storage and reheating
Storage
Refrigerate leftovers for up to 3 days. The pastry softens in the fridge.
Reheating
Warm covered portions in a 350°F oven until the chicken is hot and back to 165°F, about 15 minutes. Uncover for the last 5 minutes if you want the pastry drier.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 540
- Protein
- 30 g
- Carbs
- 32 g
- Fat
- 30 g
- Fiber
- 3 g
Moderate · Oven, Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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