One-Skillet Chicken Pot Pie

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.