Skillet chicken pot pie



20 min


40 min



Skillet chicken pot pie

Photo, Erik Putz.

Get a hearty, homemade chicken pot pie on the table in less than an hour.


  • 1 (1/2 450-g pkg) frozen all-butter pre-rolled puff pastry , thawed overnight in refrigerator
  • 3/4 cup plus 2 tsp milk
  • 1 tbsp canola oil
  • 1 onion , finely chopped
  • 1/2 tsp dried thyme leaves
  • 400 g skinless, boneless chicken thighs , cut into 1/2-inch pieces
  • 3 tbsp all-purpose flour
  • 1 1/2 cup vegetable broth
  • 1/2 tsp salt
  • 1 medium yellow potato , cut into 1/2-inch cubes
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn kernels


  • Position rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment. Unroll pastry on prepared sheet. Cut out a 10-in.-wide circle. Brush with 2 tsp milk, then cut several slits. Set aside.
  • Heat a 10-in. frying pan over medium-high. Add oil, then onion and thyme. Cook until softened, 2 to 3 min. Add chicken. Cook until chicken is no longer pink, 4 to 5 min. Sprinkle with flour. Cook, stirring, 1 min. Add broth, remaining 3/4 cup milk, salt, potato, peas and corn.
  • Reduce heat to medium-low. Simmer, stirring occasionally, until potato is tender and sauce thickens, 13 to 15 min. Meanwhile, bake puff pastry until golden-brown, 8 to 10 min.
  • Top chicken mixture with crust before serving.

Kitchen tip

  • Baking the crust separately prevents it from getting a soggy bottom (when baked on top of the chicken mixture), plus it shaves off a few minutes from the recipe.

Nutrition (per serving)

  • Calories
  • 480,
  • Protein
  • 28 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 21 g,
  • Fibre
  • 5 g,
  • Sodium
  • 813 mg.

Kitchen Note

Some puff pastry brands may spread or puff more more when baking, so results will differ from brand to brand. (We prefer the taste of butter puff pastry, if it’s available at your local grocer.)