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Skillet Chicken Pot Pie

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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.

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)

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

Find it online: https://yumfamilyrecipes.com/skillet-chicken-pot-pie/