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 puff pastry squares on top. Perfect for a hearty Fall meal, easy weeknight dinner, or family favorite for entertaining.

📝 Ingredients

• 1/4 cup unsalted butter ((1/2 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 1/2 teaspoon dried thyme)
• 1/4 cup all-purpose flour
• 2 1/2 cups low sodium chicken broth
• 1/2 cup whole milk (or heavy cream)
• 3 cups shredded rotisserie chicken (skin removed)
• 1 1/4 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

👨‍🍳 Instructions

1. 1Preheat the oven to 400 degrees.
2. 2In 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.
3. 3Sprinkle flour over the veggies and stir to coat. Cook, stirring, for 1 minute to eliminate raw flour taste.
4. 4Slowly pour in chicken broth, stirring constantly to avoid lumps.
5. 5Once smooth, add the milk or cream. Bring to a gentle simmer and cook until just starting to thicken, about 3 minutes.
6. 6Turn off the heat and stir in shredded rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed.
7. 7On 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.
8. 8Brush 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.
9. 9Let rest for 5–10 minutes before serving. Serve directly from the skillet and enjoy!