High Protein Chicken Pot Pie Skillet
My son does not get obsessed with food. He eats what I make; he moves on, that’s the deal. But this chicken pot pie skillet? He asked for it again the next day. And the day after that.
That’s how I knew this one was going on the permanent rotation.
Chicken pot pie is one of those dinners that feels like a hug — creamy filling, tender vegetables, flaky golden crust. The problem with traditional pot pie is that it takes forever and requires an actual pie dish and a full pie crust situation. This skillet version gives you everything you love about the classic — the filling, the crust, the comfort — in one pan, in 50 minutes, with a sheet of puff pastry doing all the heavy lifting on the topping.
Rotisserie chicken means the protein is already cooked. Frozen peas, carrots, and corn mean minimal chopping. The sauce comes together fast in the same skillet. The puff pastry goes right on top, it goes in the oven, and 20 minutes later you have a bubbling, golden, flaky chicken pot pie that your whole family will lose their minds over.
Why Puff Pastry Is the Move
Traditional pot pie uses a homemade or store-bought pie crust — which is fine, but it’s also an extra step, extra dishes, and it doesn’t have the same dramatic, flaky, layered quality that puff pastry does.
Puff pastry is better. Here’s why:
It’s already in your freezer section. It thaws in 30 minutes on the counter. You lay it over the top of the skillet, brush it with egg wash, cut a few slits for steam, and that’s it. In the oven, it puffs up into these gorgeous, buttery, flaky layers that shatter when you break through them with a spoon.
It’s also more forgiving than pie crust — you don’t have to roll it perfectly or worry about it shrinking. Just drape, brush, bake.
The only note: use Better Than Bouillon in the filling. It’s what gives the sauce that deep, savory flavor that makes this taste like it took all day.
The Filling
The filling is built in one large oven-safe skillet — cast iron or stainless steel both work great.
Start with butter and vegetables. Onion, carrots, and celery go in first and cook until softened. This is your flavor base. Don’t rush it — 5 minutes over medium-high, stirring occasionally, until everything has some color and the onion is translucent.
Make a roux. Add unsalted butter, let it melt, then sprinkle in the flour and stir constantly for about a minute. This is what thickens the sauce — the flour coats the fat, and when the liquid goes in, it creates a glossy, thick filling instead of a soupy one.
Build the sauce. Slowly pour in the chicken bone broth while stirring constantly. Add the milk. Add the Better Than Bouillon. Keep stirring — you’ll see it come together into a thick, creamy sauce that smells incredible. Season with garlic powder, smoked paprika, thyme, rosemary, salt, and pepper.
Add the filling. Stir in shredded rotisserie chicken, frozen peas, and corn. Taste and adjust salt. This is your filling — it should be thick, creamy, and deeply savory.
The Pastry Top
Thaw your puff pastry sheet according to the package — usually 30 minutes at room temperature or overnight in the fridge.
Preheat your oven to 400°F.
Once the filling is done, remove the skillet from the heat. Lay the puff pastry sheet over the top, letting it drape over the edges. Brush the entire surface with egg wash (one egg beaten with a splash of milk). Cut 3 small slits in the center to let steam escape — this prevents the pastry from getting soggy underneath.
Bake 20–22 minutes until the pastry is deep golden brown, and the filling is bubbling at the edges. Let it rest 5 minutes before serving — the filling is extremely hot, and resting lets it thicken slightly.
Sprinkle with flaky sea salt and fresh parsley right before serving.
Step Photos
Tips for the Best Chicken Pot Pie Skillet
Use Better Than Bouillon, not regular broth. It’s concentrated flavor, and it’s what makes the sauce taste like it simmered all day. You’ll find it in a small jar in the broth aisle. Once you have it, you’ll use it in everything.
Don’t skip the roux. It takes one minute and it’s what makes the filling thick and creamy instead of thin and watery. Stir constantly and let it cook for a full minute before adding any liquid.
Let the pastry thaw fully. Cold puff pastry cracks when you unfold it and won’t puff properly. 30 minutes on the counter is enough — it should be pliable and easy to drape.
Use an oven-safe skillet. Cast iron is ideal. A stainless steel skillet works too. If yours isn’t oven-safe, transfer the filling to a baking dish before adding the pastry.
Rest before serving. Five minutes makes a real difference — the filling sets slightly, and you get clean, beautiful scoops instead of a runny mess.
Kids and the pastry. My kids eat the pastry first, every time. It’s fine. There’s plenty.
Make Ahead and Storage
Make ahead: The filling can be made up to 2 days ahead and refrigerated. When ready to serve, reheat it in the skillet until warm and bubbling, top with pastry, and bake.
Storage: Leftovers keep in the fridge for 3 days. The pastry will soften overnight — reheat in a 350°F oven for 10 minutes to re-crisp it. Microwave works in a pinch but the pastry goes soft.
Freezer: Freeze the filling only (without the pastry) for up to 3 months. Thaw overnight, reheat, top with fresh pastry, and bake.
Frequently Asked Questions
Yes — cook 2 lbs of boneless, skinless chicken breasts in the broth before making the filling, then shred. Or use leftover chicken from any previous meal. Rotisserie is just the fastest option.
Make the filling in any pan, then transfer it to a 9×13 baking dish. Top with pastry and bake the same way. Works perfectly.
Yes — use refrigerated biscuit dough (the kids’ version note says “biscuits on top” is a great option). Place biscuits on top of the filling instead of puff pastry and bake according to biscuit package directions. Usually 375°F for 12–15 minutes.
Make sure the filling isn’t too thin before you add the pastry — it should coat a spoon thickly. Also make sure you cut the steam slits so moisture escapes upward rather than getting trapped under the pastry.
Absolutely. Diced potatoes (pre-cooked), green beans, mushrooms, or broccoli all work great in the filling. Add them when you add the peas and corn.
If your family loves this one, try my Beef Taco Soup next — hearty, dump-and-go, and feeds the whole crew in 35 minutes. Or if you’re craving something a little fancy for a weeknight, my Chicken au Poivre is 41g of protein and ready in 30 minutes flat.
Get the Recipe:
High Protein Chicken Pot Pie Skillet
Ingredients
Filling
- * 2 lbs boneless skinless chicken breasts, cooked and shredded (or rotisserie)
- * 1 cup frozen peas
- * 1 cup frozen corn
- * 2 large carrots, diced
- * 3 stalks celery, diced
- * 1 medium yellow onion, diced
- * 4 cloves garlic, minced
- * ½ cup 2% milk
- * 3 cups low-sodium chicken bone broth
- * 1 tbsp Better Than Bouillon
- * 3 tbsp all-purpose flour
- * 2 tbsp unsalted butter
Seasoning
- * 1 tsp garlic powder
- * 1 tsp smoked paprika
- * 1 tbsp avocado oil
- * ½ tsp thyme
- * ½ tsp rosemary
- * ½ tsp black pepper
- * 1 tsp kosher salt, OR TO TASTE
Finish
- * 1 sheet puff pastry, thawed (or biscuits on top)
- * 1 egg, for egg wash on pastry
- * Flaky sea salt on the pastry
- * Fresh parsley
Equipment
Instructions
- Cook the vegetables. Heat oil in a large oven-safe skillet over medium-high. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic, cook 1 minute.
- Make the roux. Add butter to the pan. Once melted, sprinkle flour over the vegetables. Stir and cook 2 minutes — this is what thickens the filling.
- Build the sauce. Slowly pour in bone broth while stirring constantly. Add milk and Better Than Bouillon. Add all seasonings. Bring to a simmer, stirring until thickened, about 5 minutes.
- Add chicken and vegetables. Stir in shredded chicken, peas, and corn. Taste and adjust salt. Remove from heat.
- Top with pastry. Preheat oven to 400°F. Lay puff pastry sheet over the skillet. Brush with egg wash. Cut 3 small slits in the top for steam.
- Bake. Bake 20–22 minutes until pastry is deep golden brown and filling is bubbling at the edges.
- Serve. Let rest 5 minutes. Sprinkle with flaky sea salt and fresh parsley. Serve straight from
Notes
- Don’t skip the crust — it’s what makes this dish feel like it took hours.
- No oven-safe skillet? Transfer the filling to a baking dish, top with pastry, and bake the same way.
- Swap puff pastry for refrigerated biscuits for a fun kids’ version.
- Storage: fridge 3 days, freezer 3 months (filling only).