The finished pot pie in the skillet, pastry deep golden and puffed, a slice cut out showing the creamy filling. Keystone Chicken cans styled softly out of focus behind the skillet.

There's a reason chicken pot pie never goes out of style — it's the ultimate cozy, one-dish comfort meal. This version skips the bottom crust entirely and leans hard into a silky, garlicky sauce with a hit of Dijon, then gets topped with a single sheet of puff pastry that puffs up dramatically golden in the oven. It all happens in one oven-safe skillet, so cleanup is minimal too.

Why You'll Love This Recipe

One skillet, no bottom crust. Everything cooks and bakes in the same pan — less mess, less time.
Big garlic-Dijon flavor. The sauce isn't just a basic roux — Dijon, garlic powder, onion powder, and thyme give it real depth.
Dramatic puff pastry top. A single sheet, egg-washed and baked until deeply golden, gives you that bakery-style crack when you break into it.
Ready in under an hour. Simple enough for a weeknight, impressive enough for guests.

Overhead shot of the diced mirepoix sizzling and softening in butter and olive oil.

Ingredient Notes

Aromatics (onion, carrots, celery, garlic): The classic mirepoix base. Dice everything small so it cooks through in the same amount of time as the sauce comes together.

All-purpose flour: Thickens the sauce into that classic pot pie gravy. Cook it with the vegetables for a minute or two before adding liquid so you don't end up with a raw-flour taste.

Chicken broth + heavy cream: The combo that makes this filling silky instead of just thick. Heavy cream gives it richness you can't get from broth alone.

Dijon mustard: The secret ingredient. It doesn't make the sauce taste like mustard — it just rounds out the flavor and cuts through the richness.

Canned chicken (Keystone): A genuine shortcut. Drain it well and break it into chunky pieces rather than shredding it fine — you want visible pieces of chicken in the finished pie, not mush. Taste your sauce before adding any extra salt, since the chicken already carries some.

Frozen peas: Added at the end so they stay bright and don't turn mushy or gray.

Puff pastry: Keep it cold until the moment you lay it over the filling. Cold pastry puffs better than pastry that's started to soften.

The flour-coated vegetables in the pot, sauce just starting to come together.

How to Make Creamy Garlic Chicken Pot Pie

Build the base. Melt butter with olive oil in an oven-safe skillet over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened. Add garlic and cook just 30 seconds, until fragrant.
Make the roux. Sprinkle in the flour and stir into the vegetables, cooking 1–2 minutes to cook out the raw flour taste.
Build the sauce. Slowly whisk in chicken broth, then add heavy cream, Dijon, thyme, garlic powder, onion powder, and pepper. Simmer 3–5 minutes until thick and silky — it should be slightly thicker than you want the final filling, since it loosens a bit in the oven.
Add the chicken. Gently fold in the drained, chunky Keystone chicken, peas, and parsley. Go easy here — you want visible pieces of chicken, not shredded bits. Taste before adding any salt. Let the filling rest 5 minutes.
Top with puff pastry. Roll the cold puff pastry just large enough to extend slightly past the skillet's edges. Lay it over the filling and press gently around the rim — trimmed and neat, or rustic, is up to you. Cut 3–4 small slits in the center, brush generously with egg wash, and add flaky salt if you like.
Bake. 400°F for 20–25 minutes, until deeply golden and dramatically puffed.
Rest. Let it sit 8–10 minutes before serving so the filling sets up.

Styled shot of Keystone Chicken cans on the counter, part of the ingredient setup for the recipe.

Tips for the Best Pot Pie

Keep pieces of chicken chunky rather than fine — it makes every bite (and every photo) better.
Don't skip the resting time after baking. Cutting in too early gives you a runny filling instead of a spoonable one.
A little fresh parsley and cracked black pepper is all the garnish this needs — don't overdo it.

Overhead shot of chunky Keystone Chicken, frozen peas, and chopped parsley sitting on top of the sauce in the pan, just before being folded in.

Storage & Reheating

Refrigerator: Store leftovers tightly covered for up to 3–4 days. The pastry will soften over time, but the flavor holds up well.

Reheating: Warm in a 350°F oven, uncovered, for about 15 minutes to help the pastry re-crisp. A microwave will heat it through but won't bring back the flaky texture.

Freezing: This is best enjoyed fresh — puff pastry doesn't freeze and reheat as well as a traditional pie crust once baked.

Overhead shot of the creamy chicken filling settled into the pie dish, ready for the puff pastry topping.

FAQ

Can I use rotisserie or leftover shredded chicken instead of canned chicken?
Yes. Swap in about 2 cups of cooked, shredded or chunked chicken. If using rotisserie chicken, taste and adjust salt since it won't carry the same seasoning as the canned chicken.

Do I need an oven-safe skillet?
Yes — the filling cooks and the pastry bakes in the same pan, so it needs to go straight from stovetop to oven. A 10-inch cast iron or stainless skillet works great.

Why is my puff pastry not puffing up?
It's usually because the pastry got too warm before baking. Keep it cold right up until it goes over the filling, and make sure your oven is fully preheated to 400°F.

Can I make the filling ahead of time?
Yes. Make the filling up to a day ahead and refrigerate. Bring it back to a simmer on the stove before topping with cold puff pastry and baking.

Creamy Garlic Chicken Pot Pie with Puff Pastry

Table of Contents

Why You'll Love This Recipe

Ingredient Notes

How to Make Creamy Garlic Chicken Pot Pie

Tips for the Best Pot Pie

Storage & Reheating

FAQ