Go Back
Overhead view of a hearty golden-crusted chicken pot pie in a cast-iron skillet, showcasing a delicious chicken pot pie recipe.

Easy Weeknight Chicken Pot Pie Recipe

A comforting and easy-to-make chicken pot pie featuring tender chicken, a medley of vegetables in a creamy sauce, and a flaky puff pastry crust, perfect for a satisfying weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 46 minutes
Total Time 1 hour 16 minutes
Servings 4 servings
Calories 797 kcal

Equipment

  • 10-inch Cast Iron Skillet
  • slotted spoon
  • plate
  • Small Bowl
  • whisk
  • pastry brush
  • sharp paring knife
  • rimmed baking sheet

Ingredients
  

Main Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 3 small carrots peeled and chopped (about 1 1/4 cups chopped)
  • 2 celery ribs chopped (about 1 1/4 cups)
  • 1 medium leek washed and rinsed of any grit, sliced
  • 3 medium cloves garlic
  • 2 teaspoons fresh thyme plus more for garnish
  • 2 teaspoons Diamond Crystal kosher salt for table salt, use half as much by volume
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/4 cup plus 1 teaspoon heavy cream divided
  • 1 1/2 cups frozen sweet green peas
  • 2 teaspoons lemon zest finely grated from 1 lemon
  • 1 sheet puff pastry from 1 package frozen puff pastry, thawed
  • 1 large egg

Instructions
 

Cooking Steps

  • Preheat oven to 400°F (205ºC) and adjust the oven rack to the middle position. Heat olive oil in a 10-inch cast iron skillet over medium heat until shimmering; add chicken and cook, stirring occasionally, until cooked through (about 6 minutes). Using a slotted spoon, remove the chicken and transfer it to a plate.
  • Melt butter in the same skillet over medium heat. Stir in carrots, celery, leek, garlic, thyme, salt, and cayenne; cook, stirring often, until the vegetables are tender (about 6 minutes). Sprinkle with flour and cook, stirring constantly, for about 1 minute until evenly coated, then stir in chicken broth and 1/4 cup of the heavy cream; bring to a simmer and cook, stirring often, until the mixture thickens (about 3 minutes). Finally, stir in the peas, lemon zest, and the reserved chicken, then remove the skillet from the heat.
  • Carefully place the thawed puff pastry on top of the chicken mixture in the skillet, tucking the edges inside the skillet so the mixture is completely covered.
  • In a small bowl, whisk together the large egg and the remaining 1 teaspoon of heavy cream to create an egg wash. Using a pastry brush, coat the top of the puff pastry with this egg wash, then cut a 3-inch "X" in the middle of the pastry with a sharp paring knife to allow steam to escape during baking.
  • Place the skillet on a rimmed baking sheet and bake for about 30 minutes, or until the pastry top is golden brown and the filling is bubbly. Remove the skillet from the oven and let it stand for 10 minutes before serving.

Notes

Cutting an 'X' in the puff pastry allows steam to escape, ensuring a crispy crust and preventing sogginess.