Chicken pot pie is the ultimate comfort food. Creamy. Savory. Topped with a golden, flaky crust. This is the only recipe you need.
No complicated steps. Just a creamy filling, rotisserie chicken shortcut, and a buttery top crust. 45 minutes. Hug in a dish.
Step-by-Step Instructions
Preheat and Sauté Veggies
Preheat oven to 400°F (200°C).
Melt butter in a large oven-safe skillet over medium heat. Add onion, carrots, and celery. Cook 5 minutes until soft.
Add garlic. Cook 1 minute.
Make Creamy Filling
Sprinkle flour over veggies. Stir and cook 1 minute.
Slowly pour in broth while stirring. Add cream. Simmer 2-3 minutes until thickened.
Stir in chicken, peas, thyme, salt, and pepper.
Top with Crust
Drape puff pastry over the skillet, tucking in edges.
Cut a few slits for steam. Brush with beaten egg.
Bake and Devour
Bake 20-25 minutes until crust is golden and filling is bubbly.
Let cool 5 minutes. Serve straight from the skillet.
Summary
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes
Yield: 6 servings
Difficulty: Easy
Storage Notes
Fridge
Store leftovers for 4 days. Crust softens but still delicious.
Reheat
Oven at 350°F for 15 minutes. Microwave works but crust won’t be crisp.
Freezer Friendly
Assemble (don’t bake). Freeze 3 months. Bake from frozen at 400°F for 45-50 minutes.
Pro Tip
- Don’t have an oven-safe skillet? Transfer filling to a baking dish, then top with crust.
