Name: One Skillet Chicken Pot Pie
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 Tablespoons Olive Oil; 1 Small Yellow Onion (finely diced ⁣); 3 Stalks Celery (finely sliced⁣); 2 Large Carrots (finely chopped⁣); 1 ½ Cup White Mushrooms (sliced⁣); 3 Cloves Garlic (mashed⁣); 1 Pound Rotisserie Chicken (shredded⁣); 4 Tablespoons Butter (unsalted⁣); ⅓ Cup Flour ⁣; 1 ½ Cups Chicken Broth; ½ Cup Milk of Choice (or heavy cream); 1 Tablespoons Bouillon (optional⁣); 2 Teaspoons Dijon Mustard⁣; 2 Tablespoons Fresh Thyme (stems removed & chopped⁣); 2 Tablespoons Fresh Rosemary (stems removed & chopped⁣); ¾ Cups Frozen Peas; 1 ¼ Cups Parmesan Cheese (grated⁣); 1 ½ Sheets Frozen Puff Pastry; 1 Egg ⁣; Sesame Seeds ⁣ (for garnish)

There are comfort meals and there is this One Skillet Chicken Pot Pie. This is the kind of dinner that makes the whole house smell like a hug and tastes even better. It’s creamy, loaded with veggies, packed with tender rotisserie chicken, and finished with a buttery puff pastry top that gets golden, crisp, and puffy in the oven. And, it happens all in one skillet which we love for clean-up.

A round baking dish filled with creamy chicken pot pie topped with golden, flaky puff pastry pieces sprinkled with sesame seeds. Plates, forks, and a pepper grinder are nearby on a tiled table.

Friends, I don’t know about you, but the second the temperatures dip and the afternoons start disappearing at 4 p.m., I immediately crave meals that make life feel a little easier. The kind of dinners that don’t demand three pots, fifteen ingredients, or a pep talk. That’s exactly how this one-pan chicken pot pie was born. I wanted something comforting and homey, something my boys would actually get excited about, but also something I could pull off on a night when I’m already running on fumes. A rotisserie chicken, a pile of vegetables, and a sheet of puff pastry were the trio that came to my rescue.

And here’s the part I love most: this recipe feels nostalgic without being fussy. The vegetables soften into this warm, savory base that tastes like it cooked all day, even though it didn’t. The herbs make the whole kitchen smell like someone’s been simmering soup on the stove, and the sauce becomes perfectly creamy with just a few minutes of stirring. Then comes the puff pastry. It puffs up into this golden, flaky blanket that makes the pot pie look extremely impressive. It’s the kind of dinner that gets everyone to the table without argument.

To make this, you’ll need olive oil, onion, celery, carrots, mushrooms, garlic, rotisserie chicken, butter, flour, chicken broth, milk, bouillon, Dijon mustard, thyme, rosemary, peas, parmesan cheese, puff pastry, egg, and sesame seeds.

A large pot filled with sliced mushrooms, carrots, and celery being stirred with a wooden spoon, surrounded by ingredients like peas, butter, broth, herbs, and grains on a kitchen counter. — To make this, you’ll need olive oil, onion, celery, carrots, mushrooms, garlic, rotisserie chicken, butter, flour, chicken broth, milk, bouillon, Dijon mustard, thyme, rosemary, peas, parmesan cheese, puff pastry, egg, and sesame seeds.

What You Need to Make This Delicious Chicken Pot Pie

Olive Oil: Gently softens the vegetables and helps the aromatics release their flavor, creating a smooth foundation for the filling.
Yellow Onion: Adds a quiet sweetness and depth as it cooks, giving the pot pie that familiar, comforting base.
Celery: Brings a subtle freshness and light texture that rounds out the classic pot pie flavor.
Carrots: Offer natural sweetness and warmth, adding both color and balance to the savory sauce.
White Mushrooms: Provide earthy depth and a bit of heartiness, making the filling feel rich and satisfying.
Garlic: Adds an aromatic layer that ties the veggies, herbs, and chicken together without overpowering anything.
Rotisserie Chicken: Makes the dish convenient without compromising on tenderness or flavor. It blends easily into the creamy sauce.
Butter: Helps create the roux that thickens the sauce and adds a smooth, rich finish.
Flour: Works with the butter to turn the broth and milk into a velvety, cohesive filling.
Chicken Broth: Infuses the sauce with savory depth and reinforces the pot pie’s classic profile.
Milk or Heavy Cream: Brings creaminess and a bit of richness to balance the vegetables and herbs.

A hand pours liquid from a jar into a white pot filled with a mixture of vegetables, herbs, and shredded chicken. Surrounding the pot are bowls with ingredients like cheese, grains, and fresh rosemary. — Then, slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Add the bouillon (if using), Dijon mustard, thyme, and rosemary. Continue stirring until the sauce thickens into a creamy, silky consistency.

Bouillon (Optional): Offers an extra layer of savory flavor if you prefer a more pronounced, robust sauce.
Dijon Mustard: Adds a gentle tang that brightens the filling and keeps the richness from feeling heavy.
Fresh Thyme: Gives the dish a warm, herbal layer that feels especially cozy in fall and winter meals.
Fresh Rosemary: Adds an earthy, woodsy note that pairs well with the creamy sauce and chicken.
Frozen Peas: Provide a touch of sweetness and color while requiring no preparation.
Parmesan Cheese: Melts into the filling and adds a subtle nuttiness that deepens the overall flavor.
Puff Pastry: Bakes into a crisp, flaky topping that contrasts with the creamy filling underneath.
Egg: Helps the pastry achieve that golden, glossy finish in the oven.
Sesame Seeds: Add a small touch of texture and a simple, polished look on the finished pot pie.

How to Make This One Skillet Chicken Pot Pie

To make this pot pie, preheat your oven to 400°F and set a large oven-safe skillet over medium heat. Add the olive oil, then toss in the diced onion, celery, and carrots. Sauté for a few minutes until they begin to soften, stirring occasionally so they don’t brown too quickly.

Add the sliced mushrooms and garlic, cooking until the mushrooms release their moisture and start to soften. Next, stir in the shredded rotisserie chicken and let everything warm through. Add the butter and allow it to fully melt, then sprinkle the flour over the mixture. It will look a bit dry at first, but trust the process. Keep stirring as the flour coats the vegetables and chicken.

A hand holds a spoon, adding green peas to a creamy chicken and vegetable dish in a large white pot. The dish also contains mushrooms, diced red peppers, and a sprinkle of shredded cheese. — *Fold in the peas and grated parmesan until fully combined. Remove the skillet from the heat.*

A round baking dish filled with a creamy mixture topped with overlapping rectangular pieces of dough, sprinkled with sesame seeds. Surrounding the dish are herbs, sesame seeds, a knife, and wooden bowls. — *Fold in the peas and grated parmesan until fully combined. Remove the skillet from the heat.*

Then, slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Add the bouillon (if using), Dijon mustard, thyme, and rosemary. Continue stirring until the sauce thickens into a creamy, silky consistency. Fold in the peas and grated parmesan until fully combined. Remove the skillet from the heat.

Now, roll out your thawed puff pastry so it’s slightly thinner than it comes packaged. Cut it into squares or rectangles and arrange them in a single layer over the pot pie mixture. Whisk your egg, brush it generously over the pastry pieces, and sprinkle with sesame seeds. Finally, transfer the skillet to the oven and bake for 30–35 minutes, or until the puff pastry is deeply golden, crisp, and beautifully puffed. Remove from the oven, serve immediately, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.