Skillet Chicken Pot Pie

Why You’ll Love Skillet Chicken Pot Pie Recipe

This Skillet Chicken Pot Pie brings the nostalgic flavors of a homemade pot pie together with the ease of a single skillet preparation. It’s a family-friendly favorite that’s both hearty and wholesome. Using pre-cooked or rotisserie chicken speeds up the process, and the flaky crust browns beautifully in the oven. Whether you’re serving it for a casual dinner or a special occasion, this dish is a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or diced)

• Butter

• Onion

• Garlic

• Carrots

• Celery

• Frozen peas

• All-purpose flour

• Chicken broth

• Heavy cream or milk

• Salt and pepper

• Dried thyme

• Refrigerated pie crust or puff pastry

• Egg (for egg wash, optional)

Directions

1. Preheat your oven to 400°F (200°C).

2. In a large oven-safe skillet, melt butter over medium heat.

3. Add chopped onions, carrots, and celery. Cook until softened, about 5–7 minutes.

4. Stir in minced garlic and cook for 1 minute.

5. Sprinkle flour over the vegetables and stir to coat evenly, cooking for 1–2 minutes.

6. Slowly pour in chicken broth while stirring to avoid lumps, then add the cream.

7. Add shredded chicken, peas, salt, pepper, and thyme. Stir and simmer until the mixture thickens.

8. Remove from heat. Roll out the pie crust and lay it over the skillet, pressing down around the edges. Cut slits in the top to vent.

9. Brush with egg wash if desired.

10. Bake in the preheated oven for 20–25 minutes or until the crust is golden brown.

11. Let it rest for 5–10 minutes before serving.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Turkey Pot Pie: Swap the chicken for leftover turkey.

• Vegetarian Version: Use mushrooms instead of chicken and vegetable broth.

• Biscuit Topping: Instead of pie crust, top with drop biscuits and bake.

• Cheesy Twist: Stir in shredded cheddar for a cheesy filling.

• Herb Crust: Mix dried herbs into your crust dough for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes until heated through. You can also microwave individual portions, though the crust may lose some crispness. For freezing, cool the pot pie completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

How do I make this recipe gluten-free?

Use gluten-free flour for the roux and a gluten-free crust or biscuit topping.

Can I use rotisserie chicken?

Yes, rotisserie chicken is perfect for this recipe and cuts down on prep time.

What type of skillet should I use?

A cast iron or oven-safe stainless steel skillet works best for even cooking and baking.

Can I make the filling ahead of time?

Yes, the filling can be made a day in advance and stored in the refrigerator until ready to top with crust and bake.

Is there a dairy-free version?

Substitute the butter with oil and use a plant-based milk or cream alternative.

What vegetables can I add?

Try green beans, corn, mushrooms, or diced potatoes for variety.

Can I use puff pastry instead of pie crust?

Absolutely. Puff pastry gives a lighter, flakier top and works well in this recipe.

How do I prevent the crust from getting soggy?

Let the filling cool slightly before adding the crust, and make sure to vent the crust with slits.

Can I bake this in a baking dish instead?

Yes, you can transfer the filling to a baking dish and proceed with the crust and baking as directed.

How do I know when the pot pie is done?

The crust should be golden brown and the filling bubbling around the edges.

Conclusion

Skillet Chicken Pot Pie is a delicious, satisfying dish that combines simplicity with classic comfort. Whether you’re using up leftovers or making it from scratch, this one-pan meal offers rich flavors and cozy vibes in every bite. It’s a reliable go-to for any night of the week and flexible enough to adapt to your preferences.

Skillet Chicken Pot Pie

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Skillet Chicken Pot Pie is a comforting, one-pan dish featuring tender chicken, vegetables, and a creamy filling topped with a golden, flaky crust. Perfect for busy weeknights or special family dinners.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 2 cups cooked chicken, shredded or diced
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream or milk
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1 refrigerated pie crust or puff pastry
• 1 egg (for egg wash, optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, melt butter over medium heat.
3. Add chopped onions, carrots, and celery. Cook until softened, about 5–7 minutes.
4. Stir in minced garlic and cook for 1 minute.
5. Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes.
6. Slowly pour in chicken broth while stirring to avoid lumps, then add the cream.
7. Add shredded chicken, peas, salt, pepper, and thyme. Stir and simmer until the mixture thickens.
8. Remove from heat. Roll out the pie crust and lay it over the skillet, pressing down around the edges. Cut slits in the top to vent.
9. Brush with egg wash if desired.
10. Bake in the preheated oven for 20–25 minutes or until the crust is golden brown.
11. Let it rest for 5–10 minutes before serving.

Notes

• Use rotisserie chicken to save time.
• Let the filling cool slightly before topping with crust to prevent sogginess.
• Freeze the whole pie after baking for up to 2 months.
• Vegetarian? Swap chicken for mushrooms and use vegetable broth.
• Puff pastry or biscuit topping are tasty alternatives to pie crust.

Nutrition

• Serving Size: 1 slice (1/6 of pie)
• Calories: 420
• Sugar: 4g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 85mg