20-Min Crispy Chicken Pot Pie
A Brazilian-inspired handheld chicken pot pie with buttery pastry crust and creamy chicken filling, cooked in one skillet in under 20 minutes. Flaky, comforting, and perfect for weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 3 tbsp butter
- 1 cup frozen peas and carrots
- ¾ cup chicken broth
- 2 tbsp all-purpose flour
- 1 sheet (9 oz) puff pastry sheets, thawed
- 1 pinch salt and pepper
Instructions
- 1
Melt butter in a 10-inch skillet over medium heat until foamy, about 1 minute.
- 2
Sprinkle flour into the butter and stir constantly for 90 seconds until it turns light golden brown.
- 3
Pour broth slowly while whisking to prevent lumps, then add shredded chicken, peas, and carrots with salt and pepper.
- 4
Simmer for 4 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
- 5
Drape thawed puff pastry over the filling, tucking edges down slightly so they don't burn.
- 6
Bake at 400°F for 8–10 minutes until pastry is golden brown and puffed, then serve hot.
Tools you’ll need
- 10-inch cast iron or nonstick skillet
- whisk
- wooden spoon
- oven (or toaster oven)
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