Skillet Chicken Pot Pie is the best one-pan meal to come out of a skillet in a long time. The puff pastry crust tops off a rich and creamy filling that is both easy and quick to make. It's the ultimate comfort food!
Why This Recipe is Awesome
There are as many chicken pot pie recipes out there as you can imagine, but none are as fast and tasty as this recipe. It comes in handy when you're trying to get dinner on the table in a jiffy.
Friends tell me this is the best homemade chicken pot pie they've ever tasted because the filling is so amazing. It's not made with milk or stock, so it doesn't ooze out of the crust. It's so thick you can cut it like a slice of pie!
Clean up is also easy because everything is mixed and baked in one cast iron skillet .
Talk about Easy! Skillet Chicken Pot Pie only requires 7 ingredients...
- puff pastry - bakes quickly into a yummy crust
- cream of chicken soup - creates the filling
- sour cream - adds the creaminess
- steamed mixed vegetables - cuts the baking time
- rotisserie chicken - cuts the prep time in half
- onion - enhances the flavor
- dried oregano - the perfect seasoning
You'll also need an egg wash for the top of the pie. Quantities and instructions can be found in the recipe card.
These ingredients combine to make a thick and hearty filling, which will surprise you with its flavor. Because everything is pre-cooked when you add it to the skillet, this pot pie comes together quickly. It bakes in the oven in only 30 minutes!
- Start by steaming the mixed vegetables in the bag for 5 minutes in the microwave. While they're cooking, chop the rotisserie chicken and dice half of a small onion.
- In a cast iron skillet , mix sour cream, cream of chicken soup, chopped chicken, onion, cooked veggies and dried oregano together to make the filling.
- Take the puff pastry out of its wrapper and trim to fit your skillet. Place it on top of the filling. Cut slits in the top in several places to allow filling to vent.
- Make an egg wash from one egg and a tablespoon of milk. Brush the crust with egg wash, then bake the pot pie in a 400 degree oven for 30 minutes, or until the pastry turns golden brown.
Are Substitutions Possible?
Feel free to add whatever you like to this recipe, but if you change the ingredients, you'll have to adjust the total cooking time. Some folks love potatoes in their pot pies, so if that's your thing, add cooked potatoes to the filling before baking.
Here's an extra plus! On the day after Thanksgiving, you can substitute leftover cooked turkey for the chicken in this recipe and it's absolutely scrumptious. Winner, Winner, Turkey Dinner!
Do I Have To Use A Skillet?
If you don't have a cast iron skillet , or you'd rather not use one, any oven safe dish will work with this recipe. In fact, a standard 9 x 13 casserole dish works great since most puff pastry is the same shape and size.
Can a Pie Crust Be Used Instead?
You can definitely use a pie crust instead of puff pastry. I've used both, and like them equally the same. The pie crust will come out a little crispier than the puff pastry which some people really like. But, the puff pastry is flakier and puffs up a little higher than a pie crust.
If you make a great pie crust from scratch, give it a whirl. Or, save time and use a refrigerated crust from the grocery store. This pie is really versatile and aims to please! It's truly my favorite comfort food meal.
Try Chicken Pot Hand Pies
If you're looking for a real treat, try my Chicken Pot Hand Pies which are the number one recipe on my blog. The whole family will love these grab-and-go meals that are made with a similar filling and puff pastry pockets!
- Poppyseed Chicken Casserole
- Lemon Chicken Spaghetti
- Portobello Chicken Lasagna
- Sheet Pan Chicken
- BBQ Chicken Patties
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