Puff Pastry Chicken Pot Pie

A cozy, one-pan chicken pot pie made in a cast-iron skillet with rotisserie chicken, classic veggies, a quick creamy gravy, and a mosaic of golden store-bought puff pastry squares on top!

Ingredients · Servings 6

¼ cup unsalted butter ((½ stick))
1 medium yellow onion (diced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
6 cloves garlic (minced)
1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
¼ cup all-purpose flour
2 ½ cups low sodium chicken broth
½ cup whole milk (or heavy cream)
3 cups shredded rotisserie chicken (skin removed)
1 ¼ cups frozen peas (do not thaw)
Salt and pepper to taste
1 sheet frozen puff pastry (thawed)
1 large egg (beaten + 1 tablespoon water (for egg wash))
Thyme
parsley

Method · 1 h

Preheat the oven to 400 degrees.
In a large cast iron skillet, melt butter over medium heat. Add onion, carrot, and celery. Cook until the onion is softened, about 3-4 minutes. Add garlic and thyme and cook for 1 minute more.
Sprinkle flour over the veggies and stir to coat. Cook, stirring, for 1 minute to eliminate raw flour taste.
Slowly pour in chicken broth, stirring constantly to avoid lumps.
Once smooth, add the milk or cream. Bring to a gentle simmer and cook until just starting to thicken, about 3 minutes.
Turn off the heat and stir in shredded rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed.
On a lightly floured surface, gently roll out the puff pastry and cut into 16-24 equal squares. Arrange as you like on top of the chicken mixture, overlapping slightly.
Brush the top with egg wash. Place the skillet on a parchment paper-lined baking sheet to catch any drips. Bake for 25–30 minutes, or until the puff pastry is deep golden brown and crisp.
Let rest for 5–10 minutes before serving. Serve directly from the skillet and enjoy!

Cozy Fall Chicken Pot Pie with Golden Puff Pastry Tiles

I love a classic chicken pot pie - the cozy, rich chicken-and-vegetable filling encased in pastry and baked in a pie dish or casserole. But it can be time-consuming, fussy, slow, and prone to that dreaded soggy bottom.

And honestly, I've never loved the bottom crust; it can get gummy from steam and a juicy filling, so I prefer to skip it. I much prefer a skillet chicken pot pie with no bottom crust. Instead, I tile the store-bought puff pastry on top so it stays crisp and reliably hearty, buttery, and flaky.

My version keeps all the flavors of the traditional chicken pot pie (mirepoix, peas, thyme, creamy gravy) but simplifies the process by taking shortcuts, such as using rotisserie chicken and store-bought puff pastry.

No bottom crust means no sogginess. Using rotisserie chicken saves time without sacrificing flavor, resulting in a restaurant-quality dinner with very little effort. It's the same hearty Fall meal we love - just faster, cleaner, and truly a family favorite.

What You'll Need

Chicken: I used store-bought rotisserie chicken, you can also use leftover turkey, or cook and shred your own chicken (thighs or breasts both work).
Milk/Cream: While I recommend using whole milk or heavy cream (you'll need only ½ cup of it), you can totally use half and half, plant based milks, or evaporated milk instead.
Puff Pasty: Other options for the top crust are store-bought (or homemade) biscuits, pie dough, crescent rolls, or any pre-made type dough could work just as well as the puff pastry!
Veggies: I am using classic mirepoix (yellow onion, carrots, celery) + frozen peas. You can use all kinds of veggies you like, see my suggestions:
Add-ins: Mushrooms, diced potatoes, corn, okra, are all good things to add into your chicken pot pie if you want more veggies!
All the ingredients you need are conveniently labeled in this photo:

Variations

Vegetarian: Swap out the chicken for mushrooms! Cremini, button, portobellos, shiitakes, oyster mushrooms are all good subs! A mix of these would be incredible! Make sure to saute most of the moisture out of them before adding the rest of the ingredients. Also, add in spinach or kale for a punch of greens.
Some like it hot: Add hot sauce or whatever kind of spice to the chicken pot pie if that's what you love!
Herbalicious: Adding more herbs never hurts! Throw in some fresh rosemary, sage, parsley, dill, whatever your heart desires!

How to Make Puff Pastry Chicken Pot Pie (Step-By-Step Photos)

This is a recipe overview. Find the complete instructions + ingredient amounts in the recipe card below (scroll down).

Saute veggies: Heat oven to 400°F. In a large cast-iron skillet, melt butter over medium heat. Sauté onion, carrot, and celery 3-4 min until softened. Add garlic and thyme and cook 1 min.
Thicken the sauce: Sprinkle in flour and cook, stirring, 1 min. Gradually whisk in the chicken broth to avoid lumps, stirring until smooth.
Add milk/cream: Simmer gently 2-3 min until lightly thickened.
Off heat, fold in rotisserie chicken and frozen peas; season generously with salt and pepper.
Roll puff pastry on a lightly floured surface and cut into 16-24 squares; shingle over the filling. Brush with egg wash.
Bake: Set the skillet on a parchment-lined baking sheet. Bake for 25-30 min, until the pastry is deep golden and crisp.
Rest 5-10 min, then serve straight from the skillet.

How to Serve It

Straight from the skillet: Dig into the puff pastry chicken pot pie with a big spoon, family style!