Easy Puff Pastry Chicken Pot Pie Skillet the Whole Family Will Love
This easy puff pastry chicken pot pie skillet brings all the cozy comfort of a classic pot pie to your table on a weeknight budget and in under 45 minutes. It is the kind of dinner that makes everyone happy without stressing you out in the kitchen.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Preheat the oven
Preheat your oven to 400 degrees F (200 degrees C). Make sure your skillet is oven safe. If it is not, have a 9 or 10 inch baking dish ready to transfer the filling into.
Cook the aromatics
Melt the butter in a large oven-safe skillet over medium heat. Add the diced onion and cook for about 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds, stirring so it does not burn.
Make the roux
Sprinkle the flour over the onion and garlic mixture. Stir well to coat everything and cook for a full minute, stirring constantly. This step removes the raw flour taste so do not rush it.
Build the creamy filling
Pour in the chicken broth slowly while stirring to prevent lumps. Add the milk and stir until the mixture is smooth. Bring it to a gentle simmer and let it cook for 2 to 3 minutes until it thickens slightly.
Add the chicken and vegetables
Stir in the shredded rotisserie chicken and frozen mixed vegetables. Season with garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning. Let everything heat through for about 2 minutes, then remove the skillet from the heat and allow the filling to cool for 5 minutes so it is not too hot under the pastry.
Top with puff pastry
Unfold the thawed puff pastry sheet and lay it over the top of the skillet, tucking the edges in slightly around the inside edge. Brush the surface evenly with the beaten egg. Use a sharp knife to cut two or three small slits in the centre of the pastry to allow steam to escape.
Bake until golden
Transfer the skillet to the preheated oven and bake for 20 to 22 minutes until the pastry is deep golden brown and puffed. Keep an eye on it after 18 minutes as oven temperatures vary.
Rest and serve
Remove from the oven and let the skillet rest for 5 minutes before serving. This allows the filling to settle and thicken slightly so it scoops cleanly. Serve straight from the pan.
Frequently asked questions
Can I make the filling ahead of time?
Yes, absolutely. Make the filling a day ahead, cool it completely, and keep it in the fridge. When you are ready to eat, warm it gently in the skillet, top with the pastry, and bake as directed. This actually makes weeknight dinners much faster.
My pastry did not puff up much. What went wrong?
The most common reason is that the pastry got too warm before it went into the oven. Make sure your filling is not piping hot when you lay the pastry over it, and work quickly so the pastry stays cool. A hot oven, 400 degrees or higher, is also important for a good puff.
Can I use homemade pastry instead of store-bought?
Of course, if you have the time and enjoy making pastry from scratch. But honestly, store-bought puff pastry is genuinely good and saves a lot of time. There is no shame in using it, and most professional cooks do too.
Is this recipe suitable for kids?
It is one of the most kid-friendly dinners I make. The creamy filling and golden pastry top tend to go over really well even with picky eaters. You can leave out the onion or dice it very small if that is an issue at your table.
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