This Skillet Chicken Pot Pie is an easy weeknight ultimate comfort recipe that is loaded with chicken, veggies and baked in a creamy sauce. It's topped with ready-made crust, prepared and served in a cast iron skillet.
Cold winter nights are just calling for something a bit heartier and when baked in a skillet, this cozy meal has what it takes to ward off the chill. It'll stick to your ribs and it so darn delicious!
Skillet Chicken Pot Pie
Don't we all love one skillet dinners? They are so easy to make and there is not a lot of messy dishes to clean up afterwards.
What is your favorite part of the pot pie? Is it the flaky crust, the creamy sauce, the chicken or the veggies? Maybe just all of it? I like taking a bite of everything all at once - it is so good!
What could be better on a cold night than this Chicken Pot Pie all made in one skillet!
Traditional chicken pot pie is typically made in a pie dish with crusts on the top and bottom. This version using a cast iron skillet and only uses a top crust. I kept it real simple by using a ready-made crust too.
Every Sunday night in the fall/winter I make a roasted chicken and we have a lot of leftovers since there are only the two of us. I cubed up the remaining to use in this recipe too.
What ingredients are needed for chicken pot pie?
- pie crust
- celery
- onion
- peas
- flour
- salt
- thyme
- half-n-half
- salt
- pepper
- poultry seasoning
- carrots
- cooked chicken
- chicken broth
- egg
- butter
The first step is to melt your butter over medium heat in your cast iron skillet.
Next add the veggies and saute about 5 minutes.
Next add the flour and stir constantly for one minute.
Next you will add the chicken broth by slowing whisking it in and once it is incorporated, whisk in the half and half.
At this point you are ready to add the spices and combine well.
Lastly add the peas and cooked chicken and mix well.
Be sure your oven is preheated to 400 degrees. Add the crust on top of the mixture making sure the edges are tucked down a bit and brush with a beaten egg. Make a few slits in the dough.
Bake for about 35 minutes until top is golden.
Once the pot pie is done, you can let cool down to room temperature where it can be sliced into wedges or do what we do! Let cool a bit then take a big spoon and dig in.
Look at the golden flaky crust too.
I love using my cast iron skillet and have made everything from desserts to pizza (a blog favorite). Other recipes using a skillet are:
Could other ingredients be substituted in a pot pie?
Yes, first with Thanksgiving coming up, leftover turkey would be wonderful either cubed or shredded. Other veggies like corn (use frozen then thaw) or green beans (canned or again frozen and thawed) could also be used.
I haven't tried puff pastry but that could be an option too.
I was inspired to make this recipe from Spicy Southern Kitchen.
Be sure to pin this recipe to make later!
Get the Recipe
Skillet Chicken Pot Pie
A true comfort meal - flaky crust, veggies, creamy sauce and chicken
Ingredients
- 4 tablespoons butter
- ½ cup onion, diced
- 1 cup carrots, sliced
- ½ cup celery, sliced
- ½ cup flour
- 1 ⅓ cup chicken broth
- 1 cup half and half
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- ⅔ cup frozen peas, defrosted
- 3 cups diced cooked chicken
- 1 pie dough pastry circle
- 1 egg, beaten
Instructions
- Preheat oven to 400°
- In a 10" cast iron skillet, melt the butter over medium heat then add onion, carrots and celery - saute 5 minutes
- Sprinkle the flour on top and stir constantly for 1 minute
- Whisk in the chicken broth gradually and when mixed, whisk in half and half
- Add the seasonings - salt, pepper, thyme and poultry
- Stir in peas and chicken
- Top mixture with pie crust and tuck the edges a bit into the mixture.
- Brush with a beaten egg, cut some slits in the dough and bake for about 30-35 minutes until golden brown
- Remove from oven and let cool to desired temperature.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 573Total Fat: 34gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 137mgSodium: 771mgCarbohydrates: 43gFiber: 3gSugar: 7gProtein: 24g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!
Caron says
This was absolutely delicious and so easy to make its fool proof !!! Only thing I did differently is I added a couple of cut up left over baked red potatoes. My family took one bite and told me I could definitely make this again,
Thanks for the easy to follow direction and the video❤️❤️❤️❤️❤️❤️
Deb Attinella says
Thanks for the kind remark and I am so glad you enjoyed it!!
Terre says
I’ve made this several times now and it always turns out delicious. It’s as good as my grandmother’s was!
Deb Attinella says
I am so glad to hear that - enjoy!
Jeana says
I was curious why you didn't add a bottom crust too
Deb Attinella says
This recipe is made in one skillet so the veggies can be cooked with everything assembled and then add a crust on top. You could do a bottom crust by transferring to a different skillet.
Shania Ramos says
I cook this for pot lucks and give this to my sick friends and family and it is always a hit! Everyone always asks me for the recipe after. This is gonna be a recipe I hope to pass down to my kids because it’s just perfect. Such good comfort food.
Deb Attinella says
So glad to hear this!
Michelle says
This is a wonderful dish! This makes for a great hearty meal on a chilly Florida night