Southern 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 bakes in just 30 minutes!
Why This Recipe is Best
- Talk about an easy chicken pot pie recipe! It’s classic comfort food that makes a complete meal in just 30 minutes.
- There are many southern chicken pot pie recipes out there, but none are as fast and tasty as this one. It comes in handy when you’re trying to get dinner on the table in a jiffy.
- Folks say this is the best homemade chicken pot pie they’ve ever tasted because the creamy filling is so delicious. 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 easy because everything is mixed and baked in one cast iron skillet .
Puff pastry chicken pot pie is one of the top favorite comfort foods of all time. It’s an easy dinner recipe using simple ingredients you already have in your pantry and refrigerator.
- puff pastry – bakes quickly into a flaky crust
- can of cream of chicken soup – creates the chicken pot pie filling
- sour cream – adds thickness and makes a creamy sauce
- steamed mixed vegetables – cuts the baking time
- rotisserie chicken – cuts the prep time in half with tender chicken
- onion – enhances the flavor
- dried oregano – the perfect seasoning for this recipe
You’ll also need an egg wash for the top of the pie.
These simple 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’s a 30 minute Chicken Pot Pie!
Quantities and instructions can be found in the recipe card.
How to Make Chicken Pot Pie
- Start by steaming frozen vegetables in the bag for 5 minutes in a microwave. While veggies are 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 venting.
- 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.
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.
- add a pre-baked bottom pie crust
- used cooked chicken breasts or leftover chicken
- add cooked potatoes to the filling before baking
- make homemade filling with chicken broth, flour and heavy cream
- top with crescent rolls or homemade biscuits instead of puff pastry
- substitute Campbell’s cream of mushroom soup or a can of cream of celery soup
- add a dash of black pepper and garlic pepper to the filling
On the day after Thanksgiving, substitute leftover cooked turkey in this recipe and it’s absolutely scrumptious.
It’s also delicious if you use chopped leftover ham instead of the chicken mixture and substitute a can of cream of potato soup.
What Readers Say:
“I absolutely love this recipe for chicken pot pie. It’s better than any I’ve ever tried and it’s so quick and easy! I’ve made this pie at least a dozen times and my family always begs for more.”
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.
You can also make dutch oven chicken pot pie using the same ingredients and instructions. Or, turn this recipe into homemade chicken pot pie soup by adding a carton of chicken stock!
Sure! This recipe is so rich and delicious you may not need an extra crust. But, if you want to add one, pre-bake it in the skillet before adding filling.
You can definitely use a pie crust instead of a puff pastry sheet. 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 folks really like. But, the puff pastry is flakier and puffs up a little higher than a pie crust.
If you like homemade 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!
The best puff pastry sheet on the market is made by Wewalka. It can be found at most large grocery stores and supermarkets. It’s packaged in one long roll instead of small pieces. Make sure you purchase real puff pastry and NOT phyllo dough which will stay flat and won’t rise.
Tips and Tricks
- line a baking sheet with aluminum foil or parchment paper and place pie on pan before going in oven
- keep puff pastry cold until placing on top of pie for best results
- to make prep even faster, dice chicken ahead of time and store in an airtight container until ready to assemble
Storage, Freezing and Making Ahead
Chicken Pot Pie with cream of chicken soup can be stored in an airtight container up to 3 days in the refrigerator. Reheat in a 350 degree oven until warmed throughout.
To freeze this recipe, do so before baking for best results. Wrap tightly with aluminum foil and place in an airtight container. Freeze for up to 3 months.
This is also a great recipe to make ahead of time as long as you save the puff pastry crust to add at the last minute. Make it up to 2 days ahead and wrap tightly. Store in the refrigerator until time to bake.
More Chicken Recipes
If you’re looking for a real treat, try my Chicken Pot Hand Pies which are a great way to take this ultimate comfort food with you! The whole family will love these grab-and-go meals that are made with a creamy filling and puff pastry pockets.
If you love this recipe, be sure to try these other favorites…
Southern Chicken Pot Pie
*See notes in blog post for detailed tips, photos and instructions.
- cast iron skillet
- mixing spoon
- pastry brush
- 1 bag (12 oz) steamed mixed vegetables
- 1 carton (16 oz) sour cream
- 2 cans (10.5 oz) cream of chicken soup
- 2 cups rotisserie chicken chopped
- ½ small onion diced
- ½ teaspoon dried oregano
- 1 refrigerated puff pastry sheet (Wewalka brand is best)
- 1 egg mixed with 1 Tbsp. milk
- Preheat oven to 400 degrees.
- Steam mixed vegetables in bag for 5 minutes in microwave.
- To make filling, mix sour cream, chicken soup, chopped chicken, steamed veggies, diced onion and oregano in a 12" cast iron skillet until creamy. You can use an oven safe 13 x 9 inch dish instead.
- Trim puff pastry sheet to fit over filling. Cut slits in the middle of pastry and in various spots on top to vent.
- Brush top of pastry with egg wash made of egg mixed with milk.
- Bake chicken pot pie in 400 degree oven for 30 minutes or until pastry is golden brown and filling is bubbly.
- Let pie cool for 10 minutes. Cut into 8 slices to serve.
- Serve chicken pot pie with a side of roasted broccoli for the perfect meal!
- Store leftovers in refrigerator for up to 3 days. Reheat in 350 degree oven for 10 minutes to crisp the crust.
- You can use an oven safe dish instead of a skillet if preferred.
- View this story about Chicken Pot Pie!
- Southern Chicken Pot Pie is featured in the News!
Nutrition info is an auto generated estimate.
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