Some recipes are just made for a stormy day. This skillet chicken pot pie with leeks is one of them. One skillet, a white wine cream sauce, and golden puff pastry strips on top that come out of the oven flaky and deep golden brown. Done in under an hour and the kind of dinner that makes everyone come to the table without being asked.
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Leeks are the move here. Sweeter and softer than onion, they disappear into the filling and make the whole thing taste way more complex than it actually is. The white wine helps with that too. Four minutes and it tastes like it has been going all afternoon.
This chicken pot pie in a skillet is the recipe I make when the weather turns chilly and my family needs something warm and filling. One pan, no pie dish, nothing complicated. This reheats perfectly the next day too. Sunday dinner sorted.
If you love cozy one pan dinners like this try my Easy One-Pot Skillet Lasagna when you want something warm and comforting on a cold night.
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How to make skillet chicken pot pie (VIDEO)
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What to Serve It With
- Roasted Parmesan Crusted Cauliflower- golden, cheesy, and goes in the oven at the same time as the pot pie
- Garlic Braised Kale- simple greens that balance the richness of the filling perfectly
- A simple green salad with lemon vinaigrette- nothing complicated, just something fresh alongside
How to make (PICTURES)
- Step 1: Cut chicken into bite-sized pieces. Season with salt and pepper. Sear until golden. Set aside.
- Step 2: In the same skillet add butter, leeks, carrots, and onion. Cook for 5 minutes.
- Step 3: Add garlic, more butter, then flour. Cook the roux for 1 minute.
- Step 4: Add white wine, chicken bouillon, water, and cream. Simmer until thick. Add peas and chicken back in.
- Step 5: Lay puff pastry strips across the top. Brush with egg wash.
- Step 6: Bake at 425°F for 30 minutes until golden and bubbling. Serve straight from the skillet.
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Skillet Chicken Pot Pie with Leeks using Puff Pastry
Ingredients
Equipment
Method
- Heat a drizzle of oil in a cast iron skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Saute for 2 minutes until golden on the outside. Remove and set aside - it will finish cooking in the oven.Neutral oil for the pan, 2 chicken breasts
- In the same skillet add 2 tablespoons of butter. Add the leeks, carrots, and onion. Cook for 5 minutes until softened.1 cup leeks, 1 cup carrots, 4 tablespoons butter, ½ cup onion
- Add the garlic and remaining 2 tablespoons of butter. Stir in the flour and cook for 1 to 2 minutes until the raw flour smell is gone.2 cloves garlic, 4 tablespoons butter, 2 tablespoons flour
- Add the white wine and let it cook off for 30 seconds. Add chicken bouillon, water, and cream. Stir and let the sauce simmer and thicken for 3 to 4 minutes. Add the peas.½ cup peas, ¼ cup white wine, 2 tablespoons chicken bouillon, ½ cup water, ½ cup cream, Salt and pepper to season
- Stir everything together. Taste and adjust seasoning.
- Cut the puff pastry sheets into rectangle strips and lay them across the top of the skillet. Brush with beaten egg.2 puff pastry sheets, 1 egg
- Bake at 425°F for 30 minutes until the pastry is deep golden brown and the filling is bubbling around the edges.
- Let it sit for 5 minutes before serving so the filling sets slightly.
Notes
- Sear the chicken for two minutes and that is it. It finishes in the oven and stays juicy. Overcooked chicken in a pot pie is immediately noticeable.
- Cook the roux for a full minute before adding liquid. Raw flour is one of those things you cannot fix once it is in there.
- A quarter cup of white wine lifts the whole filling. Use something you would actually drink. Omit this if you don't have it.
- Lay the pastry strips slightly overlapping so every serving gets pastry and the filling stays sealed.
- Egg wash every strip generously. That is what gives you the deep golden colour.
- Five minutes rest before serving. Cut in too early and the filling runs everywhere.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Skillet Chicken Pot Pie
Why do I sear the chicken first if it finishes in the oven? Two minutes of colour on the outside builds the base flavour of the whole filling. If you skip it, chicken taste boiled.
What do leeks taste like and why use them? Sweeter and more delicate than onion. They melt into the filling completely and add a depth that regular onion just does not give you. Worth finding them for this one.
Can I use rotisserie chicken? Yes. Skip the searing step and add shredded rotisserie chicken directly into the filling. Saves time and works beautifully.
Can I make this ahead? Yes. Make the filling up to 2 days ahead and refrigerate. Add the puff pastry strips and bake when ready to serve. Great for a dinner party.
Do I need a cast iron skillet? Any oven safe skillet works. If your pan is not oven safe transfer the filling to a baking dish before adding the pastry and baking.
Do I need to thaw the puff pastry? Yes. Thaw in the fridge overnight or on the counter for 30 to 40 minutes. Cold but pliable is what you want. Not frozen, not soft.
Can I swap the white wine? Yes. Chicken broth works well. The wine adds a layer of flavour that broth does not fully replicate but the pot pie is still excellent without it.
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