Publix Chicken Pot Pie Recipe: One-Skillet Creamy Comfort With Crispy Top

This Publix chicken pot pie recipe delivers the ultimate in creamy comfort with a crispy top that rivals your favorite restaurant dish. 💛 The secret lies in using Publix's high-quality rotisserie chicken and their signature puff pastry for that perfect golden crust—no rolling or fussing required.

I've perfected this one-skillet method to ensure tender vegetables, juicy chicken, and a velvety filling that melts in your mouth.

The beauty of this recipe is its simplicity: just a few pantry staples and 45 minutes in the oven transform simple ingredients into a hearty meal that feels like a hug on a chilly evening.

The creamy filling gets its richness from heavy cream and chicken broth, while a touch of mustard adds depth that makes every bite unforgettable. Publix's rotisserie chicken shatters easily, infusing the filling with flavor without needing to cook raw meat.

By the time it emerges from the oven, you'll have a pot pie with a golden, flaky crust that's impossible to resist and a filling so creamy it practically dissolves on your tongue.

The vegetables stay tender-crisp, and the chicken remains juicy—no dry, overcooked pieces here. This is the kind of dish that disappears quickly, leaving everyone asking for seconds.

Serve it with a side salad for balance or extra dinner rolls to soak up every last drop of that creamy goodness. The best part? Leftovers reheat beautifully, making this the perfect meal for busy weeknights or cozy family dinners. Let's get cooking!

Ingredients for publix chicken pot pie

Publix makes this pot pie magic with rotisserie chicken and puff pastry for that perfect crispy top.

Publix rotisserie chicken is the star here—it's already cooked and shatters like a dream. Grab the pre-shredded kind from their deli section to save time, or shred your own if you're feeling fancy. The puff pastry? Publix's brand is perfect—it's pre-rolled and ready to go, no fussing required. Just make sure it's thawed completely if you're using frozen. For the veggies, fresh is best, but frozen peas work in a pinch. The key is dicing them small so they cook through without getting mushy.

No Dijon mustard? Yellow mustard at half the amount works too, but you'll lose some depth. Short on chicken broth? Heavy cream plus water stretches it out, though the flavor won't be as rich. The flour is just for thickening—don't skip it, or your filling will be too thin. For extra flavor, toast the garlic powder in a dry pan for 30 seconds before adding it to the filling. Trust me, it makes a difference. And if you're making this ahead, the filling keeps well in the fridge for 2 days—just reheat gently before adding the crust.

This pot pie is a leftovers dream—it actually tastes better the next day. Store the assembled (but unbaked) pie in the fridge for up to 24 hours before baking. For the crust, brush it with melted butter and sprinkle with a pinch of salt before baking—Publix's puff pastry gets extra crispy that way. Once baked, let it cool for 10 minutes before slicing, or the filling will spill out. Keeps for 3 days in the fridge or 2 months frozen. Freeze the unbaked pie for easy weeknight dinners!

Step-by-step instructions for Publix chicken pot pie

Here's how to create a restaurant-quality pot pie with a golden, flaky crust and velvety filling—all in one skillet!

Heat the 2 tablespoons butter in a large oven-safe skillet over medium-high heat. Add the diced yellow onion, diced carrots, and diced celery stalk—this is your aromatic trio. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent.

Here's the thing—don't overcrowd the pan. If your skillet is too small, cook the vegetables in batches and set aside. You want them to brown slightly at the edges, which builds deep flavor. Once they're tender, sprinkle in the ½ teaspoon garlic powder and stir for 30 seconds to toast the spices and release their aroma.

Lower the heat to medium and stir in the 2 tablespoons all-purpose flour to create a roux. Cook for 1-2 minutes until the flour loses its raw taste and turns lightly golden. Slowly pour in the 1.5 cups chicken broth while whisking constantly to prevent lumps from forming.

Bring the mixture to a gentle simmer, then stir in the 1 cup heavy cream and 1 tablespoon Dijon mustard. Let it thicken for 3-4 minutes—you're aiming for a sauce that coats the back of a spoon but isn't gluey yet. Add the 2 cups shredded Publix rotisserie chicken and ½ cup thawed frozen peas, stirring gently to combine. Season with 1 teaspoon salt and ½ teaspoon black pepper.