Shredded Chicken Pot Pie (Skillet Recipe)

Make a bubbling chicken filling in a 10-inch oven-safe skillet, cover it with chilled puff pastry, and bake at 400°F until the top is deeply golden. Use cooked shredded chicken, soften the vegetables, and thicken the sauce before baking. Check your skillet’s oven rating, let the pie rest for 10 minutes, then serve.

“I want pot pie after work, but I don’t want to wash a pile of pans,” is a common kitchen dilemma. This skillet version keeps the filling and pastry together in one pan, with a short list of familiar ingredients. I focus on a thick sauce and a well-browned top, so the pie is easier to serve and less likely to turn soupy.

Skillet Material Setup and Ingredient Prep

A reliable skillet pie starts with a pan that can move safely from the stovetop to a 400°F oven. A 10-inch oven-safe skillet gives the filling room to simmer and the pastry room to brown. Check the manufacturer’s temperature limit for the pan and handle; oven safety varies by cookware and handle material.

Makes: 4 to 6 servings
Oven: 400°F (204°C)
Bake time: 25 to 30 minutes, plus a 10-minute rest

Ingredients

3 cups cooked shredded chicken
2 cups diced onion, carrot, and celery, in any mix you like
1 cup peas, fresh or frozen
3 tablespoons butter
⅓ cup all-purpose flour
2 cups chicken broth
½ cup cream
Salt and black pepper, to taste
1 sheet puff pastry, thawed but kept chilled
1 egg, beaten with 1 teaspoon water, for an optional egg wash

The pastry sheet should cover the skillet with a slight overhang. Brands and sheet sizes vary, so trim it to fit rather than stretching it. Keep it cold until you are ready to top the filling. Cold pastry is easier to handle, and it can help the layers puff in the oven.

Skillet	What to check	Best fit for this recipe
Enameled cast iron	Confirm the pan and handle are oven-safe at 400°F	A good choice for simmering broth-based filling
Bare cast iron	Check the pan and handle’s oven limit	Works well, but avoid a long simmer that may affect seasoning
Clad stainless steel	Check the handle and any attached parts	A practical option for cooking and baking in one pan

Before starting, confirm that the skillet is oven-safe at 400°F. Check the handle as well as the pan body; a metal-looking handle is not proof of its temperature rating. If you plan to use a lid at any point, check its oven rating too. You do not need a lid for this recipe.

Set out the cooked chicken and vegetables before heating the pan. If using raw chicken instead, cook it separately until the thickest part reaches 165°F (74°C), then shred it. This recipe adds cooked chicken to the filling, so it does not need to be cooked from raw in the sauce.

Filling Technique, Pastry Assembly, and Baking

The filling needs to be thick before it goes into the oven. A simple butter-and-flour base thickens the broth and cream, while a short simmer softens the vegetables and blends the flavors. Add cooked chicken and peas near the end, then bake the topped skillet until the pastry is golden and the filling bubbles at the edge.

Heat the oven and skillet. Heat the oven to 400°F (204°C). Set the empty skillet over medium heat for about 2 minutes, then add the butter. Do not preheat an empty nonstick pan. This recipe does not require nonstick cookware.

Soften the vegetables. Add the diced onion, carrot, and celery to the melted butter. Cook for 5 to 7 minutes, stirring now and then, until they begin to soften. Keep the heat at medium. Butter browns at lower temperatures than many cooking oils, so lower the heat if it starts to darken too fast.
Make the thickener. Sprinkle in the flour and stir for 1 minute to coat the vegetables. This cooked flour-and-fat mixture is often called a roux. It helps the sauce thicken evenly. Avoid leaving dry flour in clumps.
Add the liquid gradually. Pour in the broth a little at a time while stirring or whisking. Add the cream and bring the sauce to a gentle simmer. Stir often until it thickens enough to coat a spoon. If the sauce seems thin, give it a little more time; it will not thicken as well if you rush to add the pastry.

Add chicken and peas. Fold in the shredded chicken and peas. Season with salt and pepper, then heat the mixture through. If you are reheating previously cooked chicken, make sure the filling reaches 165°F (74°C). A food thermometer gives the clearest check.
Top the filling. Remove the skillet from the heat. Lay the chilled pastry over the filling, leaving a slight overhang. Cut a small vent in the center so steam can escape. Brush with egg wash if you want a more even, glossy color; it is optional.
Bake and check. Set the skillet on a sheet pan to catch any drips. Bake for 25 to 30 minutes, until the pastry is deeply golden and the filling bubbles at the edge. If the pastry browns before the filling bubbles, check the oven temperature and allow more time as needed.

The pastry can hide the center of the filling, so look for bubbles around the edge rather than relying on color alone. When the pie comes out, let it rest for 10 minutes. That short pause helps the sauce settle, making each serving easier to lift.

Troubleshooting by what you see

What you notice	Likely reason	What to do
Sauce is still runny before topping	It has not simmered long enough, or the flour was not stirred in well	Simmer and stir until it coats a spoon
Pastry is pale at 25 minutes	The top needs more browning time	Continue baking, checking every few minutes
Pastry is browned but the edge does not bubble	The filling may need more time to heat through	Keep baking and check the filling temperature
Sauce tastes too thick	It reduced too much before baking	Stir in a small amount of broth before adding pastry

For a different fat, refined canola oil can replace the butter, though the flavor and texture will change. Its smoke point is typically near 400°F (204°C), but it varies by product, so do not let it smoke. Butter alone is a good fit when kept over moderate heat.

Cleaning, Cooling, and Cast-Iron Seasoning Care

Care after baking depends on the skillet material. Enameled cast iron and stainless steel can handle this broth-based filling well, while bare cast iron needs a little more attention. Let the pan cool before washing, move leftovers to shallow containers promptly, and use utensils that will not scratch enamel or a coating.

A long simmer of broth-based filling in bare cast iron may affect the seasoning and can add a metallic taste. To limit that risk, make the filling promptly and avoid extended simmering. If you plan to add notably acidic ingredients, such as a lot of tomato, enameled cast iron or stainless steel is a better choice.

Once dinner is served, transfer leftovers to shallow containers and refrigerate them within 2 hours. Do not leave the skillet of pie on the counter for an extended period. Use a nonmetallic serving utensil with enamel or coated cookware to help protect the cooking surface.

Let the skillet cool before washing. Clean it with warm water and a soft sponge. For bare cast iron, dry it fully, then apply a thin film of oil. Follow the cookware maker’s care instructions if they differ, especially for enameled or coated pans.

Serving, Resting, and Dining Presentation

Resting means leaving the baked pie alone for a short time before cutting or scooping it. Ten minutes is enough for the bubbling sauce to settle somewhat while the pastry stays crisp. Serve straight from the skillet if its handle is safe to touch only with an oven mitt, and remind diners that the pan remains hot.

For neat portions, cut through the pastry with a serving knife, then scoop the filling underneath. The first serving may be less tidy than later ones because the sauce is still settling. A green salad or simply cooked vegetables can round out the meal without adding much work.

Two useful kitchen scenarios

Using leftover roast or poached chicken: Measure 3 cups once the chicken is shredded. Add it with the peas, then heat the filling through before topping. This makes use of cooked chicken without changing the basic sauce method.

Cooking for a mixed group: Keep the filling mild, then offer black pepper or herbs at the table. If you want to change the vegetable mix, keep the total near 2 cups so the filling-to-sauce balance stays similar.

Frequently Asked Questions

These answers cover common questions about making, baking, and storing a skillet chicken pot pie. The key checks are simple: use a pan rated for the oven, thicken the filling before topping, bake until the pastry is golden and the edge bubbles, and handle leftovers safely.

Can I use rotisserie chicken?

Yes. Remove the meat from the bones and shred it, then measure 3 cups. Add it with the peas and heat the filling through before baking.

Do I need to cook the chicken before adding it?

This method uses cooked chicken. If starting with raw chicken, cook it separately until its thickest part reaches 165°F (74°C), then shred it and add it to the filling.

Can I make the filling ahead?

You can prepare the filling ahead, cool it, and refrigerate it. When reheating it for assembly, heat it through and confirm it reaches 165°F (74°C). Add the pastry just before baking for the best chance of a crisp top.

Can I use frozen peas?

Yes. Add them directly to the filling. They will heat as the filling simmers and bakes.

How do I know when the pie is done?

Look for deeply golden pastry and filling that bubbles at the skillet’s edge. Bake for about 25 to 30 minutes at 400°F (204°C), allowing extra time if those signs have not appeared.

Why is my filling runny?

The sauce may not have simmered long enough after the broth and cream were added. Before topping, cook it until it coats a spoon. Stirring the flour into the butter and vegetables for a full minute also helps prevent lumps.

Can I use a skillet that is not 10 inches wide?

A different size may change the depth of the filling and how well the pastry fits. Use an oven-safe skillet, trim the pastry to cover the filling, and watch for the visual doneness signs rather than relying only on the listed time.

Is every cast-iron skillet safe at 400°F?

No. Oven limits depend on the skillet and its handle. Check the manufacturer’s rating for the pan, handle, and any lid before baking.

How should I store leftovers?

Transfer them to shallow containers and refrigerate within 2 hours. Let the skillet cool before cleaning, and follow the care instructions for its material.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)