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One-Skillet Chicken Pot Pie

Overhead shot of a cast iron skillet chicken pot pie with puff pastry topping with five vents cut in the center.
  • Active Time

    30 minutes

  • Total Time

    1 hour 40 minutes

This recipe for homemade chicken pot pie from Molly Baz (watch her make it) uses two major shortcuts: The first is using shredded chicken from a rotisserie bird instead of cooking boneless chicken breasts or thighs. The second is using store-bought puff pastry. And since this is a one-skillet affair, there’s no pie plate, baking dish, Dutch oven, or food processor to clean. The results? An easy take on a family favorite, with minimal prep time, that is, in fact, dinner party worthy.

Know this about puff pastry: Letting it thaw overnight in the fridge is nonnegotiable. It’ll crack and become a huge mess if it’s still partially frozen. This slightest bit of planning is the key to flaky pot pie perfection.

You can make the cooked chicken mixture up to three days ahead—transfer it to an airtight container and chill. When you’re ready to serve, assemble as instructed below, then slide the skillet into the oven to brown the crust and reheat the pot pie filling.

We like to brush the top of the dough with cream for this recipe, not egg wash, for a golden brown crust with a rustic sheen (and because it saves us from using an extra ingredient). Cooking the pie on a tray makes it easier to slide into the oven and catches any drippings. If your oven runs hot and the crust starts to singe, very loosely cover it with foil for the last few minutes.

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What you’ll need


6 servings


2–3 lb. rotisserie chicken


medium onions


lb. turnips


garlic cloves


Tbsp. thyme leaves (from about 2 sprigs)


Tbsp. unsalted butter

tsp. kosher salt

tsp. freshly ground black pepper


Tbsp. all-purpose flour, plus more for surface


cup dry white wine


cups heavy cream, divided


10-oz. bag frozen peas


14-oz. box puff pastry, thawed overnight


  1. Step 1

    Place a rack in center of oven; preheat to 400°. Remove and discard skin of 1 rotisserie chicken, then shred meat into 1" pieces (you should have 4–5 cups meat); set aside. You won't need the bones and carcass from the chicken for this recipe, but that doesn't mean you should throw them out—sling them into a saucepan, cover with water, add whatever aromatics you've got lying around, and you've got the makings of a couple decent quarts of chicken stock.

    Step 2

    Time to prep your vegetables! Cut 2 onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.

    Step 3

    Peel 1 lb. turnips, then trim off knobby root ends. Cut in half through the root end. Cut each half into ¾"-thick planks, then finely chop planks into ¾" pieces. Transfer to another medium bowl.

    Step 4

    Lightly smash 6 garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with turnips.

    Step 5

    Add 1 Tbsp. thyme leaves (from about 2 sprigs) to bowl with turnips and garlic.

    Step 6

    Melt 3 Tbsp. butter in a 12" skillet, preferably cast iron, over medium heat. (Just make sure whatever you're using is oven-safe—you don't want a melting plastic handle.) Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.

    Step 7

    Add turnip mixture, season with 1 tsp. salt and 1½ tsp. pepper, and cook, stirring often, until just beginning to soften, 3 minutes.

    Step 8

    Sprinkle 3 Tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you're trying to create.

    Step 9

    Add 1 cup wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.

    Step 10

    Set aside 1 Tbsp. cream. Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.

    Step 11

    Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.

    Step 12

    Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).

    Step 13

    Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.

    Step 14

    Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer. Let sit 10 minutes before serving.

    Editor's note: This recipe was originally published in December 2018. Head this way for more of our ultimate comfort food favorites

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  • This is so good. I think the trick to avoiding the blandness is to really go for it with the freshly ground black pepper. The puff pastry crust makes it. I missed having more crust since there isn’t a bottom crust, so next time I’ll bake some extra up to eat with it!

    • Nikki

    • VA

    • 3/31/2022

  • Excellent. I substituted wine for Chicken Broth, carrots and rutabaga instead of Peas. Transferred to a casserole dish and covered with pie crust. My oven cooked for almost 2 hours

    • Sun Flower

    • 49270

    • 1/14/2022

  • Tremendous. I’ve made it many times. So easy to follow the recipe. I’ve shared the recipe many times with total strangers while standing, waiting for the rotisserie chickens to come out of the oven at Costco:-) A must try. Bon Appetit!

    • Thomas

    • Waterloo Canada

    • 12/3/2021

  • Even vegetarians need to add salt to their food. This is a great recipe. I’ve made it twice now , once with chicken , and I’ve with leftover turkey. Read the directions and taste your food. Thanks molly and thanks ba.

    • Trying to help losers

    • West Virginia

    • 11/29/2021

  • This is my go to chicken pot pie recipe! I love how there’s only a top crust and it’s so easy to make in one skillet. I was nervous about the turnips at first, but they truly are sweet and amazing. I will never go back to carrots in my pot pie again! Molly Baz is my hero and queen.

    • Courtney W.

    • Norfolk, VA

    • 11/14/2021

  • I’ve been jonesing fro CPP, and I was so happy to find this recipe. Sadly, I found it extremely bland even with the addition of a pinch of cayenne, Worcestershire, celery and carrots. My husband liked it, but I need more umami.

    • Barb De

    • 11/7/2021

  • 10/10!!! Amazing. This is a great recipe that I will make again and again. Wouldn’t change a thing.

    • Anonymous

    • Columbia, SC

    • 7/20/2021

  • We wanted it to be great and thought it was going to be great and it turned out to be just so-so. I even added a splash of sherry and some MSG, and carrots, and a little vinegar, and still it was curiously bland and well, uninteresting. But I'm glad the rest of y'all love it. We did find that a good squirt of Tabasco sriracha (or whatever hot sauce you have) improves it greatly. Note: the best CPP I ever had was from the Cook's Illustrated 1000 Best Recipes book. So good!

    • Paul

    • Texas

    • 5/25/2021

  • Once again Molly Baz does not disappoint! This was so delicious and easy. My family and I first made it the day after thanksgiving and used up leftover Turkey. We used ground thyme because we didn’t have any fresh but it still was so flavorful and such a great comfort food. We made a second time with the rotisserie chicken and it was still good — but the Turkey was honestly the best! This will now be our go to for day after t-giving meals.

    • Sarah B

    • Raleigh, NC

    • 1/30/2021

  • Delicious and time saving! I've done this one and the BA classic chicken pot pie, and I feel like this portion is more reasonable and the recipe moves along more easily. Using roti chix is genius! I love the incorporation of turnips and - I think most of us can agree - everything Molly Baz touches turns to gold. Thanks!

    • Laura B

    • Nashville, TN

    • 1/28/2021

  • My only complaint was the crust. It wasn't what I was hoping for, more of a soft crust than a hard pie-like crust like I'm used to. Next time, I'll just make my own crust or get a store-bought regular pie crust instead of the phyllo dough.

    • JoyBug

    • San Antonio, TX

    • 12/11/2020

  • This is a keeper! In order to duplicate one of my childhood "comfort" foods (Swanson frozen pot pies, haha!) I used carrots instead of turnips, added a bit more wine, less cream than called for (1.5 cups) and seasoned to taste until I hit the nail on the head which I did and the pie was perfectly lovely. I loved being able to cook, from start to finish, in one pan. Cleaning up was a breeze. I'll look forward to cooking this again and trying different winter veggies throughout the wintertime months.

    • Anonymous

    • Bordeaux, France

    • 10/28/2020

  • LOVE this recipe! Found it about a month ago and I’ve already made it three times. I add a little extra thyme, use half homemade chicken stock and half wine, and replace half the turnips with carrots, but without my changes this recipes rocks and will make a great wintertime dish.

    • Detroit, MI

    • 9/29/2020

  • I’ve been making bon Appetit recipes for over a year. Every one has turned out exceptional (even better than exceptional!) most of the time....except for Molly’s. Every recipe I’ve tried from Molly has been a complete disaster. I’ve tried this one a few times, multiple ways, and nope. Either bon Appetit is withholding information or somebody doesn’t know what she’s doing. I feel like it’s Molly. Experienced chef here - everyone’s recipes work. All of bon Appetit except for Molly’s. Just stating the facts.

    • Anonymous

    • Who cares?

    • 6/11/2020

  • Amazing!!!

    • Anonymous

    • oakland

    • 6/10/2020