Weeknight skillet chicken pie
A skillet chicken pie is built and baked in one ovenproof frying pan: the filling is made on the stove, a sheet of store-bought puff pastry goes on top, and the whole pan moves to the oven. It is the fastest honest route to a chicken pie on a weeknight.
By the chickenpie.net test kitchen · Published 7 July 2026
- Prep
- 15 min
- Cook
- 40 min
- Yield
- Serves 4
Ingredients
- 500g boneless chicken thighs, cut into chunks
- 2 tbsp olive oil
- 1 leek, sliced
- 200g chestnut mushrooms, quartered
- 2 tbsp plain flour
- 350ml chicken stock
- 100ml double cream
- 1 tsp Dijon mustard
- 1 sheet ready-rolled all-butter puff pastry (about 320g)
- 1 egg, beaten, for glazing
Method
Heat the oven to 210C (410F). Brown the chicken in the oil in a 24cm ovenproof skillet over high heat, then push it to one side.
Add the leek and mushrooms and cook for 6 minutes until the mushrooms release and re-absorb their liquid.
Stir in the flour, then the stock in stages. Add the cream and mustard and simmer for 5 minutes until thick.
Off the heat, lay the puff pastry sheet over the skillet, pressing it lightly onto the rim. Trim the corners, cut two vents, and glaze with egg.
Bake for 25 minutes until the pastry is puffed and deep golden. Rest for 5 minutes in the pan before serving.
Worth knowing
- The pan must be hot when the pastry goes on for a crisp underside; do not let the filling cool in this recipe.
- Trim the pastry to the rim rather than tucking it in, or steam will soften the edges.
Common questions
Do I need a cast-iron skillet for skillet chicken pie?
No. Any ovenproof frying pan around 24cm wide works, including stainless steel with a metal handle. Cast iron just holds heat well, which helps the pastry base crisp.
Can I use shortcrust instead of puff pastry?
Puff is the better match here because it bakes through in 25 minutes on a hot filling. Shortcrust needs longer in the oven than this quick method allows and can stay pale underneath.
How do I stop the puff pastry going soggy on top of the filling?
Keep the filling thick and at a simmer when the pastry goes on, cut two clear vents, and bake at a hot 210C (410F). A loose filling and a cool start are what steam the pastry instead of baking it.