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Skillet Chicken Pot Pie
Skillet chicken pot pie uses just a single skillet and results in a delicious meal packed with rich flavor.
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This skillet chicken pot pie is the perfect no-fuss recipe, made entirely in a single pan. Warming, hearty and flavorsome, it features tender chicken and veggies simmered in a creamy sauce and topped with a simple pre-made pie crust for the ultimate comfort food on cold winter nights.
For more variations on this classic skillet chicken pot pie with pie crust recipe, take a look at this Chicken Pot Pie Casserole and our delicious Chicken Pot Pie Noodles.
Skillet Chicken Pot Pie Ingredients
You’ll need:
For the Filling:
- 2 tablespoons of olive oil
- 1 small yellow onion, finely diced
- 1 stalk of celery, thinly sliced (slivered)
- 2 teaspoons of fresh minced garlic
- 2 tablespoons of salted sweet cream butter
- 3 tablespoons of all-purpose flour
- 1½ cups of chicken stock or chicken broth
- ¼ cup of heavy cream
- 1½ teaspoons of dried rosemary
- 1½ teaspoons of dried thyme leaves
- 2 teaspoons of kosher salt
- ½ teaspoon of black pepper
- 3 cups of cooked chicken, diced or shredded
- 12-ounce bag of frozen peas and carrots
For the Topping:
- 1 premade pie crust
- 1 egg
- 1 tablespoon water
- 1 tablespoon of melted butter, to brush on top of the pie crust immediately after coming out of the oven
PRO TIP:
Pick up a rotisserie chicken from the grocery store for an easy option in this recipe.
SUBSTITUTIONS AND ADDITIONS
CHICKEN STOCK: You can substitute this for chicken broth, or use vegetable stock if you prefer in this easy recipe.
CHICKEN: This is a great recipe to use up leftover rotisserie chicken or you can use cooked boneless skinless chicken breasts. You could even change it up and use leftover Thanksgiving turkey instead of chicken in this recipe.
VEGETARIAN: To make a vegetarian version of this chicken dish, you could substitute the diced or shredded chicken for your favorite chicken-style pieces.
KOSHER: If you don’t have this, you can use coarse sea salt or regular table salt in a pinch.
VEGETABLES: If you have any other vegetables that need using up, such as potato, broccoli, green beans, or mushrooms, then don’t hesitate to add these into the creamy filling, too.
How To Make This Skillet Chicken Pot Pie Recipe
STEP ONE: Preheat the oven and heat a 12-inch ovenproof cast-iron skillet over medium-high heat. Add the olive oil to the bottom of the skillet.
STEP TWO: Add the onion and celery to the skillet and sauté until the onion is translucent and the celery is tender.
STEP THREE: Reduce the heat to medium-low. Add the fresh minced garlic. Sauté for a few minutes.
PRO TIP:
Stir continuously to avoid burning the garlic. Burnt garlic tastes very bitter.
STEP FOUR: Transfer the cooked onion, celery, and garlic to a bowl or plate and set it aside for now.
STEP FIVE: Next, place the skillet back on the stovetop and keep the heat at medium-low. Add the two tablespoons of butter to the warm skillet.
STEP SIX: Once the butter has melted, whisk in the flour. Continue whisking until the flour has absorbed the butter. This should take about a minute.
STEP SEVEN: Keeping the heat at medium-low, slowly add the chicken stock. whisking constantly. Once the mixture is smooth, slowly whisk in the heavy cream while you continue whisking.
STEP EIGHT: Allow the broth mixture to come to a low simmer and begin to thicken. This may take up to five minutes.
STEP NINE: Once the broth mixture is thickened, whisk in the kosher salt, black pepper, rosemary, and thyme leaves.
STEP TEN: Once the seasoning is well incorporated, remove the skillet from the heat.
STEP ELEVEN: Return the onion, garlic, and celery back to the broth mixture. Use a large wooden spoon to stir the mixture.
STEP TWELVE: Continue to stir, then add the frozen peas, carrots, and chicken. Stir until the peas and carrots and the chicken are entirely coated and evenly distributed.
Leave the chicken mixture in the skillet.
STEP THIRTEEN: Unroll the premade pie crust and gently place it on top of the chicken mixture. If needed, gently stretch the pie crust so it covers the chicken mixture and touches the sides of the skillet.
Using a fork, press the edges of the pie crust to the edges of the skillet. Make a few slits in the top of the crust; this is to allow the heat to escape.
STEP FOURTEEN: Whisk together the egg and water to make an Egg Wash. Using a pastry brush, brush the egg wash on top of the pie crust.
STEP FIFTEEN: Bake the pot pie until the pie crust is golden brown.
STEP SIXTEEN: Melt the final tablespoon of butter. After removing the pan from the oven, using a pastry brush, evenly coat the top of the pie crust topping.
Serve while hot!
How To Serve
The whole family will gobble up this easy skillet chicken pot pie recipe. The flaky pie crust is the perfect crunchy topping. Add a simple Caesar salad for added greens in your meal.
MORE CHICKEN POT PIE RECIPES
Storage
IN THE FRIDGE: You can store leftover chicken skillet pot pie in the fridge for up to three days in an airtight container. Bear in mind that the pie crust will soften, so it won’t be as crispy as when fresh out of the oven.
IN THE FREEZER: If you plan to make this one-skillet chicken pot pie in advance, then it’s best to freeze it before you bake it. Cover with aluminum foil and store in the freezer for up to three months. You can then bake the pie straight from the freezer.
Cast iron skillet chicken pot pie requires nothing more than a single skillet. While you could spend the whole day making a homemade pie crust for a traditional chicken pot pie, this version, which uses a pre-made pie crust to top the hearty filling, is easy enough to make on a busy weeknight.
FREQUENTLY ASKED QUESTIONS
Can I substitute other poultry for the chicken in this recipe?
This skillet recipe would be delicious with chunks of turkey as well.
Can I make this recipe ahead of time?
This easy chicken pot pie recipe can be made in advance, covered in aluminum foil, and frozen before baking.
Can I make this recipe vegetarian?
You can turn this into a vegetarian recipe by omitting the chicken and increasing the veggies. If you have a preferred alternative protein or chicken substitute, you can add that as well.
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- Freezer Ready Chicken Pot Pie
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- Chicken Pot Pie Bake
- Easy Chicken Pot Pie
Skillet Chicken Pot Pie
Skillet chicken pot pie uses just a single skillet and results in a delicious meal packed with rich flavor.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 1 stalk of celery thinly sliced (slivered)
- 2 teaspoons fresh minced garlic
- 2 tablespoons salted sweet cream butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken stock or chicken broth
- ¼ cup heavy cream
- 1½ teaspoons dried rosemary
- 1½ teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 3 cups cooked chicken diced or shredded
- 12- ounce bag of frozen peas and carrots
For the Topping:
- 1 premade pie crust
- 1 egg
- 1 tablespoon water
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 400°F.
- Heat a 12-inch ovenproof cast-iron skillet over medium-high heat and add olive oil to the bottom of the skillet.
- Add the onion and celery to the skillet. Sauté for five to seven minutes, until the onion is translucent and the celery is tender.
- Reduce the heat to medium-low. Add the fresh minced garlic. Sauté for up to two minutes.
- Transfer the cooked onion, celery, and garlic to a bowl or plate and set aside.
- Return the skillet to the stovetop and keep the heat at medium-low, add the 2 tablespoons of butter.
- Once the butter has melted, whisk in the 3 tablespoons of flour. Continue whisking until the flour has absorbed the butter, for about 30 seconds to 1 minute.
- Keeping the heat at medium-low, slowly whisk in the chicken stock. Once the mixture is smooth, slowly whisk in the heavy cream and continue whisking.
- Allow the broth mixture to come to a low simmer and begin to thicken. This may take 3 to 5 minutes.
- Once the broth mixture is thickened, whisk in the kosher salt, black pepper, rosemary, and thyme leaves.
- Once the seasoning is well incorporated, remove the skillet from the heat.
- Return the onion, garlic, and celery back to the broth mixture. Use a large wooden spoon to stir the mixture.
- Continue to stir, then add the frozen peas, carrots, and chicken. Stir until the peas and carrots and the chicken are entirely coated and evenly distributed. Leave the chicken mixture in the skillet.
- Unroll the premade pie crust and gently place it on top of the chicken mixture. If needed, gently stretch the pie crust so it covers the chicken mixture and touches the sides of the skillet. Using a fork, press the edges of the pie crust to the edges of the skillet. Make a few slits in the top of the crust; this is to allow the heat to escape.
- Whisk together the egg and water to make an Egg Wash. Using a pastry brush, brush the egg wash on top of the pie crust.
- Bake the pot pie for 30 minutes or until the pie crust is golden brown.
- Melt the final tablespoon of butter. After removing the pan from the oven, using a pastry brush, evenly coat the top of the pie crust topping.
Notes
- Pick up a rotisserie chicken from the grocery store for an easy option in this recipe.
- Stir continuously to avoid burning the garlic. Burnt garlic tastes very bitter.
Nutrition
Calories: 807kcal | Carbohydrates: 38g | Protein: 58g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 252mg | Sodium: 2436mg | Potassium: 311mg | Fiber: 5g | Sugar: 2g | Vitamin A: 8663IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 3mg
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Comments
Gloria says
This is so hearty and delicious!!!
Marian Brown says
Best chicken & dumplings my husband and I have ever eaten! I went exactly by your recipe (used 2 large chicken breast. Seasoned and seared them in a frying pan then let them simmer until they had 160 degrees internal temp. They were moist and tender and shredded easily). I used a large Dutch oven which was perfect. The dumplings were so tender and light!! Thereโs only my husband and I so it made more than we needed. When we finished eating, I scooped out the dumplings that remained and threw those away. I plan on using the leftovers to make a cream of chicken and rice soup for later in the week. This is so worth making! Thanks for sharing this…itโs a keeper!!
Tracey Cody says
Loved this! Even my kiddos loved it! Defiantly going to try in crockpot..