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Skillet Chicken Pot Pie

The temperature has DROPPED here in CT this past week and it definitely has me craving warm, comfort food, but I know that most “comfort food” doesn't leave me feeling great so I make sure to turn to foods that warm me up while making me feel good. This skillet chicken pot pie recipe from Bon Appetit Test Kitchen is a family favorite and is so easy to make!

I follow the recipe as is but also add in some (1.5 cups, diced) roasted sweet potatoes (you can add in raw, but if using raw sweet potatoes leave some additional time for them to cook through) and a small container of sliced portabella mushrooms for some added veggies and lots of additional fiber.

Vegetarian? Not a problem! I have found this recipe to be easily modifiable. Eliminate the chicken and swap the chicken broth for vegetable broth. Add in favorite veggies of your choice - sweet potatoes and mushrooms are a great add as noted below - and I've even added in roasted beets in the good!

I hope you love this as much as I do....and that it keeps you warm during these cold winter months!

Skillet Chicken Pot Pie (from Bon Appetit Test Kitchen)


¼ cup olive oil

1 cup frozen white pearl onions, thawed

4 garlic cloves, finely chopped

1 tablespoon chopped fresh sage

1 small bunch kale, center ribs and stems removed, leaves chopped

Kosher salt, freshly ground pepper

¼ cup all-purpose flour

3 cups low-sodium chicken broth

½ small butternut squash, peeled, cut into ½" pieces (about 1½ cups)

½ rotisserie chicken, meat torn into bite-size pieces (about 1½ cups)

1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed

1 large egg

OPTIONAL: roasted sweet potatoes, mushrooms, beets or other favorite veggies


  1. Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

  2. Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

  3. Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

  4. Stir in broth, ½-cupful at a time, then add squash (and other veggies if adding). Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.

  5. Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

  6. Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

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