Southern Chicken Pot Pie

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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!

a slice of chicken pot pie with a skillet in the background
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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.
chicken pot pie in a cast iron skillet with a server and a slice in the background.

Ingredient Notes

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.

ingredients including pastry, sour cream, chicken soup, mixed vegetables, chicken, onion and oregano.

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.
chicken pot pie filling in a cast iron skillet
  • 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.
crust being brushed with butter in skillet.


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."

Marie Lynn
cast iron skillet filled with chicken pot pie and a blue napkin tied on the handle.

Recipe FAQS

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.

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!

Can I add a bottom crust?

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.

Can a pie crust be used instead?

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!

What is the best puff pastry to buy?

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...

Recipe Card

a slice of chicken pot pie on a blue plate.

Southern Chicken Pot Pie

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!
5 from 12 votes
Print Pin Rate
Course: Main Dish Skillet Meals, Skillet Meals
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 290kcal

*See notes in blog post for detailed tips, photos and instructions.



  • 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.



Calories: 290kcal | Carbohydrates: 15g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Sodium: 292mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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  1. 5 stars
    Looks really yummy — will definitely make it this weekend. Since my husband and I both love a good crust, can we also add a bottom crust of puff pastry? If yes, should I lightly bake it before adding the chicken mixture? You have so many great recipes on this website. Thanks for sharing!

    1. Hi Claire. Great question! Yes, you can add a bottom crust as long as you pre-bake it at least 10 minutes beforehand. Otherwise it will be soggy. Thank you for your kind words and for leaving a comment! 🙂

  2. 5 stars
    I absolutely love this recipe. It's the best chicken pot pie I've ever made. The fact that it bakes in 30 minutes is incredible. Thanks for another great recipe!

  3. 5 stars
    Made this today for our Sunday afternoon dinner. It is amazing! Some leftovers for later!! I served with a tossed salad! A great easy meal!!

  4. 5 stars
    Oh, Debi.... I didn't mention that this is also great with chicken gravy on top! This is reminiscent of my French Canadian Grandmothers' creations. Hearty, filling pies for the long Winter months. And boy does the whole house smell great! You help create a wonderful memory of my Grandmother today. Thanx again. And God Bless You😊

  5. This was so fun!! Good time for a pot pie in the Upper Peninsula of Michigan... with temps around zero😉 I put a crust on the bottom of the skillet for support because there is a lot of filling. I mixed the cream of chicken/and mushroom soup with sour cream. I cooked green beans & sliced carrots. Mixed in chunks of chicken along with diced up onion & celery. Also added diced potatoes because my husband loves that in pie. I mixed everything in a bowl & then poured into skillet. Put the top crust on and fluted edges. Of course, vented top of pie and egg washed it. It is perfection😁 You made this very easy & I thank you. A very hearty meal for a cold Northern Mich. afternoon. Thank you so much. I appreciate adding this to my collection. You made my day (& my hubby says thanks too!) You rock, Debi😎

    1. Hi Betsy! What a wonderful review! I am so happy you loved my chicken pot pie recipe. I'm glad it warmed you during this cold week we're having. You made my day too! Hugs to you and your hubby! 🙂

    1. Oh wow! The grits are just in my blog name! But, I bet this would taste good with some grits in it too. 🙂

      1. I also expected grits but will try to make this once my questions i just sent are answered. Looks delish! I love using my cast iron to cook in 😳✨

        1. Sorry, no grits! That's just the name of my blog. Quiche My Grits is a fun play on words. 🙂

  6. 5 stars
    I made the skillet chicken pot pie last night! It’s my new recipe. We loved it! It was so easy to make in one skillet and clean up was easy too! Thank you Debi for another delicious recipe!

    1. You're so welcome, Anne! It makes me happy that you like it so much. It's one of my favorite recipes too. 🙂

    2. Has anyone used canned biscuits on top ? I am home sick and don’t have puffed pastry on hand. Also, could I sub greek yogurt vs sour cream? And do I blot dry steamed veggies to eliminate excess water?

      1. Hi Jenise. Yes, you can used canned biscuits - many people do, but I prefer puff pastry. However, if you can't get to the store, biscuits will work! You can try greek yogurt, but I have not tested that. Don't worry about the water in the steamed veggies. It won't hurt the recipe. Hope it works out!

  7. This is for Ada. If you will click the 3 little dots in the right corner and click open in safari then you can print it.

    1. I'm so sorry about that Ada. I will reach out to you via email and see if we can figure it out!

  8. Can you freeze it for later. Or the lil hand pies. Thinking about premade meals for My elders parents

    1. Hi Tammra. Great question! Yes, it can be frozen for later. The little hand pies can definitely be frozen too. Check that recipe to see instructions on how to thaw and bake. 🙂

  9. 5 stars
    Perfect timing for this recipe! It goes perfectly with our cooler temps! Can’t wait to try this one.

    1. Thanks, Lorna! You got that right! As soon as the weather turns cooler, I'm making a chicken pot pie! 🙂

      1. 5 stars
        I made this for dinner tonight. But I modified it a bit. I usually do. I generally make most recipes my own. I sauteed celery & diced onion in 2 tbls Of butter & seasoned. I used 1 can of cream of chicken soup, 2 cups of frozen, thawed turkey gravy & 2 cups of sour cream. I chopped up some thawed frozen turkey left from thanksgiving. Combined all & did the puff pastry top! Was very tasty! I have leftovers for tomorrow! Ty

        1. Hi Karla! That sounds wonderful! I bet the celery added a nice touch. Thanks so much for your kind words! 🙂

        2. 5 stars
          It was wonderful!! Very easy for a beginner cook. Ingredients were super easy. I added a few ingredients of my own. A can of diced potatoes and a cup of rice. I had a hard time finding puff pastry but finally found it and it was worth the effort. I took pictures of my dish as I made it then posted the results. Everyone says its looks great. Thanks for the wonderful recipe.

          1. Thank you so much Cheryl! I'm so glad you loved the recipe and tweaked it for your family. 🙂

5 from 12 votes (2 ratings without comment)

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