Skillet Puff Pastry Chicken Pot Pie

5 from 1 reviews

This recipe was modified from the original recipe. The original recipe contained 3/4 teaspoon poultry seasoning. We felt that was a little too much and 1/2 teaspoon served the recipe better.




  1. Preheat oven to 400 degrees.
  2. In cast iron skillet or large deep round skillet over medium low heat add one tablespoon of butter and one tablespoon of olive oil. Sprinkle chicken lightly with poultry seasoning; just a couple of pinches. Brown chicken on both sides. Set aside.
  3. Melt remaining butter in skillet. Add onions, carrots and potatoes. Cook for approximately 8-10 minutes or until onions and potatoes are just starting to brown on the edges, Add garlic and cook for additional minute. Turn heat to low and sprinkle flour and remaining poultry seasoning over vegetables; continue cooking for 90 seconds stirring continuously. Add chicken broth and stir; cooking for 1-2 minutes. Add cream and baby peas stirring gently to combine. Slice cooked chicken into bite size pieces and return to skillet. Salt & pepper to taste.
  4. If necessary roll out the puff pastry sheet to cover the skillet. Roll out on flour covered surface. Cover skillet and tuck in any overhanging puff pastry. Cut slits in top crust to help with venting. Beat egg white in small bowl. Lightly brush over the top of the puff pastry using pastry brush. You will not need all of the egg white.
  5. Bake 45-50 minutes or until golden brown. Place piece of aluminum foil in rack under skillet for drips.


This recipe is best served right away. It does not do well being prepared ahead of time.
After much family debate I am reducing the amount of poultry seasoning in this recipe to 1/2 teaspoon.

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