{ "attribution": { "author": "Flavor Folio", "publisher": "Flavor Folio" }, "canonicalURL": "https://flavorfolio.app/recipes/easy-chicken-pot-pie-puff-pastry", "format": "flavorfolio.recipe", "image": { "alt": "A golden, flaky puff pastry–topped chicken pot pie with a creamy filling of chicken, carrots and vegetables spilling over the edges", "credit": "Photo: \"191-365 Chicken Pot Pie\" by Elsie Hui (https://www.flickr.com/photos/elsiehui/10415300034/), licensed CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/), via Wikimedia Commons: https://commons.wikimedia.org/wiki/File:191-365_Chicken_Pot_Pie.jpg. Resized.", "height": 1024, "kind": "photograph", "smallWidth": 600, "url": "https://flavorfolio.app/media/04e93f56-1b3d-4936-9560-e9620a653cc7/1536.jpg", "width": 1536 }, "publishedAt": "2026-10-23T00:00:00Z", "recipe": { "categories": [ "Dinner" ], "cookMinutes": 50, "cuisine": "American", "difficulty": "easy", "ingredients": [ { "item": "unsalted butter", "quantity": "4", "unit": "tbsp" }, { "item": "yellow onion", "note": "diced", "quantity": "1", "unit": "medium" }, { "item": "carrots", "note": "peeled and diced (about 1 cup)", "quantity": "2", "unit": "medium" }, { "item": "celery", "note": "diced (about 3/4 cup)", "quantity": "2", "unit": "stalks" }, { "item": "cremini mushrooms", "note": "sliced (optional but recommended)", "quantity": "8", "unit": "oz" }, { "item": "garlic", "note": "minced", "quantity": "3", "unit": "cloves" }, { "item": "all-purpose flour", "quantity": "1/3", "unit": "cup" }, { "item": "low-sodium chicken broth", "quantity": "2", "unit": "cups" }, { "item": "whole milk or half-and-half", "quantity": "3/4", "unit": "cup" }, { "item": "fresh thyme leaves", "note": "or 1 tsp dried thyme", "quantity": "1", "unit": "tbsp" }, { "item": "kosher salt", "note": "plus more to taste", "quantity": "1", "unit": "tsp" }, { "item": "freshly ground black pepper", "quantity": "1/2", "unit": "tsp" }, { "item": "shredded cooked chicken", "note": "from 1 rotisserie chicken, skin removed", "quantity": "3", "unit": "cups" }, { "item": "frozen peas", "quantity": "1", "unit": "cup" }, { "item": "Dijon mustard", "quantity": "1", "unit": "tsp" }, { "item": "fresh lemon juice", "quantity": "1", "unit": "tsp" }, { "item": "frozen puff pastry", "note": "about 9 oz, thawed in the fridge overnight or on the counter 40 minutes", "quantity": "1", "unit": "sheet" }, { "item": "egg", "note": "beaten with 1 tbsp water, for egg wash", "quantity": "1", "unit": "large" }, { "item": "flaky sea salt", "note": "optional, for the top", "quantity": "1", "unit": "pinch" } ], "keywords": [ "chicken pot pie", "easy chicken pot pie", "chicken pot pie with puff pastry", "puff pastry chicken pot pie", "rotisserie chicken pot pie", "skillet chicken pot pie", "homemade chicken pot pie", "individual chicken pot pies", "rotisserie chicken recipes", "fall dinner recipe", "comfort food", "weeknight dinner", "make-ahead dinner", "leftover turkey pot pie" ], "prepMinutes": 20, "servings": 6, "steps": [ { "estimatedMinutes": 2, "instruction": "Heat the oven to 400°F (200°C) with a rack in the middle." }, { "estimatedMinutes": 11, "ingredientIndexes": [ 0, 1, 2, 3, 4, 5 ], "instruction": "Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the onion, carrots and celery and cook for 6 minutes, stirring now and then, until the onion is soft and the carrots start to soften. Add the mushrooms and cook 4 minutes more, until they release their liquid and it mostly cooks off. Stir in the garlic for 30 seconds." }, { "estimatedMinutes": 2, "ingredientIndexes": [ 6 ], "instruction": "Sprinkle the flour over the vegetables and stir for 1 to 2 minutes so it coats everything and loses its raw smell." }, { "estimatedMinutes": 5, "ingredientIndexes": [ 7, 8, 9, 10, 11 ], "instruction": "Slowly pour in the broth, stirring constantly to keep it smooth, then stir in the milk, thyme, salt and pepper. Bring to a gentle simmer and cook for 3 to 4 minutes, until thick enough to coat the back of a spoon." }, { "estimatedMinutes": 5, "ingredientIndexes": [ 12, 13, 14, 15 ], "instruction": "Take the skillet off the heat. Stir in the chicken, frozen peas, Dijon and lemon juice. Taste and add more salt if needed; the filling should taste well seasoned because the pastry is plain. Let it cool for 5 minutes so the pastry doesn't melt as you lay it on." }, { "estimatedMinutes": 6, "ingredientIndexes": [ 16, 17, 18 ], "instruction": "Unfold the puff pastry on a lightly floured surface and roll it just enough to cover the skillet with a little overhang. Lay it over the filling, tuck or crimp the edges against the pan, brush with egg wash, sprinkle with flaky salt and cut 4 small slits in the center so steam can escape. For individual pot pies, divide the filling among 6 oven-safe ramekins and top each with a round of pastry cut slightly larger than the ramekin." }, { "estimatedMinutes": 28, "instruction": "Set the skillet on a foil-lined baking sheet to catch drips and bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling at the edges. Ramekins take about 20 to 25 minutes." }, { "estimatedMinutes": 10, "instruction": "Let the pot pie rest for 10 minutes so the filling thickens, then spoon into bowls, breaking the pastry into each serving." } ], "summary": "A cozy one-skillet chicken pot pie with a creamy thyme gravy, rotisserie chicken, carrots, mushrooms and peas under a golden, flaky puff pastry top. Weeknight-easy, make-ahead friendly, and it works in individual ramekins too.", "tags": [ "Chicken Pot Pie", "Dinner", "Fall", "Comfort Food", "Rotisserie Chicken", "One Pan", "Make Ahead", "Family Friendly" ], "title": "Easy Chicken Pot Pie with Puff Pastry (Rotisserie Chicken Skillet)", "totalMinutes": 70 }, "recipeID": "364a2259-bf96-449c-a3e8-5a005785aea8", "revision": 1, "schemaVersion": 1, "updatedAt": "2026-10-23T12:36:54.382243Z" }