Skillet Chicken and Mushroom Pot Pie

Do you need some comfort food today? Maybe your team lost the Super Bowl. Maybe some of the commercials seriously bummed you out. Maybe you’re still covered underneath several feet of snow and more is coming your way. Maybe an ex-boyfriend sent you an email that ruffled your tail feathers.

Well, no matter what your troubles, I’ve got the solution: Skillet Chicken and Mushroom Pot Pie.

Chicken pot pie is the ultimate comfort food. And I know this for a scientific fact. It was always THE fastest selling item at the bakery where I previously worked. And when the city was in a funk, albeit from a prolonged streak of dreary weather or a beloved local sports team losing a big game, the more chicken pot pies we sold. Because chicken pot pie makes people happy.

This recipe is made all in one skillet and we are giving ourselves a little break by taking advantage of some store bought puff pastry. Because we totally deserve a break. And because puff pastry is full of buttery, flakey goodness that no human can turn down. The broth is ultra-rich tasting from the rendered bacon fat, white wine, whole grain mustard and just a touch of heavy cream. And the hearty mushroom and big chunks of flavorful chicken thighs give you something to sink your teeth into. It’s a total comfort food win.

See, aren’t you feeling better all ready?



Recipe inspired from Seasons and Suppers

Skillet Chicken and Mushroom Pot Pie

Serves about 6

Skillet Chicken and Mushroom Pot Pie


  • 2 lbs boneless, skinless chicken thighs
  • 1/3 cup Dijon mustard
  • 1/2 tsp. ground paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup diced bacon
  • 16 ounces crimini mushrooms, cut in half (leave the stems on)
  • 1 cup diced onion
  • 2 tsp. fresh thyme leaves
  • 1/2 cup white wine
  • 1 cup chicken stock, warmed
  • 2 tsp. cornstarch
  • 2 tablespoons whole grain mustard
  • 1/4 cup heavy cream
  • 1-2 sheets puff pastry, thawed according to package instructions
  • 1 egg, beaten
  • 1 tablespoon water


  1. Pre-heat your oven to 425 degrees.
  2. Cut the chicken thighs into large pieces (about 1 1/2 inches in size) and place them in a bowl with the Dijon mustard, paprika, salt and pepper. Toss to coat the chicken. Set aside.
  3. Heat a large oven-proof skillet (I used a 12-inch cast iron pan) over medium-high heat. Add the bacon and cook, stirring occasionally, until the bacon is cooked but not crisp. Using a slotted spoon, remove the cooked bacon and transfer it to a paper towel-line plate to drain. Set aside.
  4. Add the mushrooms and onions to the skillet with the rendered bacon fat and cook, stirring frequently, until they have started to brown and soften, about 5 minutes. Stir in the thyme and cook for 1 minute more. Then remove the mushroom-onion mixture from the skillet and transfer it to a bowl. Set aside.
  5. Add the chicken to the skillet and cook, turning the pieces occasionally, until lightly browned, about 5 minutes. Add the white wine and cook until about half of the liquid has evaporated.
  6. Whisk the corn starch into the warmed chicken stock. Then add this to the skillet along with the cooked bacon, mushroom-onion mixture and the whole grain mustard, stirring to combine. Cook until the mixture has thickened slightly, about 3 minutes. Remove the skillet from the heat and stir in the heavy cream.
  7. Roll one sheet of puff pastry out into a square that is large enough to cover the top of your skillet. Then lay the puff pastry over the skillet (I don’t bother tucking in the edges, I just let them overhang slightly). If desired, you can use a small cookie cutter to cut out shapes from the second sheet of puff pastry and arrange them on top of the first sheet. In a small bowl, mix together the beaten egg and the water, then brush it lightly over top of puff pastry.
  8. Transfer the skillet to your pre-heated oven and bake for about 20 minutes, or until the puff pastry is golden brown. Carefully remove the skillet from the oven and let it rest for about 10 minutes before serving.


1. Crimini mushrooms are sometimes labeled baby bella or brown mushrooms.

51 comments on “Skillet Chicken and Mushroom Pot Pie”

  1. No matter how many chicken pie recipes I try, I’m always eager to try another one! It’s just my go-to favorite dish and I love your puff pastry top. So eager to try this, I don’t usually put mushrooms in but now think I need too. And honestly, I didn’t know crime mushrooms were baby bella mushrooms, thanks for sharing that!

    • Chicken pot pie is seriously the best! And glad you learned something new about mushrooms. Honestly, food labeling is so confusing sometimes. Especially cuts of meat – they have so many names for the same thing! It makes me crazy!

  2. haha, Liz. . how did you know I would need something like this this morning?!!! My Hawks lost 🙁 and we’re covered in snow today . . so it’s like a double whammy. . love love love this chicken and mushroom pot pie!!! Savory saves the day!

  3. I wasn’t even feeling bad and I’m feeling better thanks to your motivational speech.

  4. What was with those Super Bowl commercials?? Some of them were seriously depressing!. This skillet pot pie would certainly calm all my woes – love that I can make it in the trusty ol’ cast iron!

  5. I can always find an excuse to enjoy comfort food, especally when it looks as good as this pot pie! I love that you cooked it in a skillet too!

  6. Oh man, now I’m like crazy hungry! This looks incredible!

  7. Hahha ex-boyfriend emails are the worst!! And definitely call for comfort food like this awesome pot pie!! Share with me please? Thanks!

  8. Pot Pie perfection! Will definitely be trying this 🙂

  9. Now this is my kind of pot pie! I love the combination of chicken and mushrooms. Definitely the perfect comfort food!

  10. My team wasn’t in the Super Bowl, but I couldn’t believe that ending! I was kinda pulling for the Seahawks. 🙁 This is great comfort food for cold weather and bad days! It looks delicious!

  11. I am all about comfort food in the skillet and this looks amazing!

  12. This looks so warm and comforting. I love that you made it in a skillet and added lots of mushrooms! Pinning!

  13. This skillet pot pie is such a genius idea! And can we talk about those little pie stars on top? Adorable! I’m not suffering from sports depression or snow, but I am so into this pot pie. 🙂

  14. I’m not bummed about anything but I’ll take anything as an excuse to chow down on some of this! I love all the puff pastry and the warm filling. The stars on top are ADORABLE!

  15. I can’t imagine any problem that this pot pie couldn’t solve! The flavors sound amazing; sharing on FB tomorrow 😉

  16. You had me drooling over this earlier on Instagram! You’ve combined so many of my favorite flavors into one delicious pie!

  17. Ugh, ex-boyfriend e-mails are just bad-news bears all around! Thank goodness you had this lovely pot pie waiting around for you! Those little star cutouts on top are the cutest!

    Also, I totally missed that Nationwide commercial because I didn’t watch the first half of the game! I was busy playing an interactive escape/puzzle game with my friends at the ballpark. Maybe I should check it out? But it sounds like I shouldn’t?

    • They are the worst! Well, that commercial is pretty depressing. But I also sort of feel like you have to just watch it so you know what everyone else is talking about. Then afterword watch the video of Will Ferrell, Kevin Hart, and Jimmy Fallon post-superbowl lip-syncing battle and you’ll cheer right up!

  18. I am all for comfort food any day! This looks amazingly delicious!

  19. I would have never imagined a skillet pot pie! But I’m all over it! I guess I am in need of some soothing comfort food after our dear Seahawks missed that last play… I don’t know what was worse, the last play or dancing sharks?!

    I hope you got that snow taken care of, Liz!

  20. I love that you made this in a skillet! Less dishes is always a good thing 🙂 And until recently I’d never used puff pastry for pot pies but now I’m in love with it! So flaky and delicious. This looks like the perfect easy comfort food!

  21. I have had my eye on this pie since I spotted it on Twitter yesterday. It truly is a masterpiece. Pinned.

  22. This is so pretty!! I love the little stars! And it sounds so yummy… mushrooms are my fave!

  23. Pingback: Currently Crushing On. | How Sweet It Is

  24. Crimini mushrooms are not Baby Bella mushrooms. They are smaller, more fragile….look for them in specialty stores. They are better than Bella. Bella could be substituted but look for the crimini first.

    • Hi Rebecca! Thanks for stopping by. Crimini, Portobello and White Button mushrooms are all actually the same species, Agaricus bosporus. The difference in the size and color of these mushrooms comes from their age (with Portobello mushrooms being the oldest). Crimini mushrooms are an intermediate stage between White Button and Portobello mushrooms. They are sometimes called Baby Bella, Brown mushrooms, Baby Portobello and probably a few other names that I can’t remember at the moment. It can be confusing!

  25. Made this last night and it’s a winner!

  26. I imagined this would be delicious, but my imagination did not do this recipe justice. Holy cow! I made this tonight and my husband and I had to hold back from eating seconds after our giant firsts! I don’t often comment on a recipe, but I had to come back and give you ten thumbs up! Neither of us like pot pies but I love the idea of them. This dish is comfort food, gourmet style… rich and savory goodness in every bite. I didn’t have fresh thyme so I used dried. Otherwise, I followed the recipe exactly. I can’t remember how I found your blog last week, but I’m so glad I did. I am now pledging to be a loyal follower.

    • Oh my gosh, Lori you just totally made my day! So glad you loved it. And thanks for telling me about it. Seriously. Makes me so happy! 🙂

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