Nothing says comfort food like a bubbling skillet chicken pot pie fresh from the oven – that golden crust hiding all that creamy, veggie-packed goodness underneath. I still remember the first time I made this version for my kids on a rainy Sunday. They poked their heads into the kitchen, drawn by the smell of buttery pastry and thyme, and immediately forgot about their video games. The best part? This skillet chicken pot pie recipe comes together with just one pan (hello, easy cleanup!) and basic ingredients you probably have on hand right now. It’s the kind of meal that feels like a hug on a plate.

Why You’ll Love This Skillet Chicken Pot Pie Recipe

This isn’t just any pot pie – it’s the kind of meal that makes busy weeknights feel cozy and special. Here’s why it’s become my go-to:

• One-pan wonder: Cook the filling and bake it all in the same skillet (fewer dishes = more happiness)
• Creamy dreamy filling: That velvety sauce clings to every bite of chicken and veggie
• Golden, flaky crust: Shhh… I sometimes use store-bought pastry when I’m in a hurry (it still tastes homemade!)
• Leftover magic: It reheats beautifully – if there’s any left after dinner

Ingredients for Skillet Chicken Pot Pie Recipe

What I love about this recipe is how simple the ingredient list is – nothing fancy, just good, honest kitchen staples that come together to create pure magic. Here’s exactly what you’ll need (and yes, I’ve learned the hard way that measuring matters!):

• The veggie squad: 1 cup diced carrots (about 2 medium), 1 cup peas (frozen works great!), 1 cup diced potatoes (I prefer Yukon Gold), 1/2 cup chopped yellow onion (trust me – this makes all the difference)
• The aromatics: 2 cloves garlic, minced (don’t skip this – it adds such depth!)
• The creamy base: 1/4 cup butter (real butter only, please), 1/3 cup all-purpose flour, 2 cups chicken broth, 1/2 cup heavy cream
• The star: 2 cups cooked chicken, shredded (I cheat with rotisserie chicken when I’m short on time)
• The finishers: 1 tsp salt, 1/2 tsp black pepper, 1 sheet puff pastry or pie crust (thawed if frozen)

Pro tip from my many test batches: chop those carrots and potatoes small – about 1/2-inch pieces – so they cook evenly with the onions. Nothing worse than crunchy potatoes in your pot pie!

Equipment Needed

You won’t need any fancy gadgets for this skillet chicken pot pie – just a few trusty kitchen tools that you likely already own:

• 10-inch oven-safe skillet (cast iron works beautifully, but any heavy-bottomed pan will do)
• Wooden spoon for stirring that creamy filling
• Rolling pin (or an empty wine bottle in a pinch – we’ve all been there!)

That’s seriously it! The beauty of this recipe is its simplicity from start to finish.

How to Make Skillet Chicken Pot Pie Recipe

This is where the magic happens! Don’t let the multiple steps fool you – this skillet chicken pot pie comes together like clockwork once you get going. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through every little detail so yours turns out perfect on the first try.

Preparing the Filling

First things first – get that oven preheating to 375°F (190°C) so it’s ready when you are. Now grab your trusty skillet and melt the butter over medium heat. You’ll know it’s ready when it stops foaming and starts smelling nutty – that’s your cue to add the onions, garlic, carrots, and potatoes.

Here’s my secret: stir these veggies just enough to coat them in butter, then let them sit for a minute or two between stirs. This gives them chance to develop those delicious caramelized edges. After about 5 minutes (they should be slightly softened but still firm), sprinkle in the flour, salt, and pepper. Now stir constantly for exactly 1 minute – any longer and you risk burning the flour, which gives a nasty bitter taste.

Next comes the fun part – slowly pour in the chicken broth while stirring constantly. The mixture will look lumpy at first, but keep stirring! About the time your arm starts protesting, you’ll see it transform into this gorgeous, smooth gravy. Stir in the heavy cream, then fold in the chicken and peas. Give it a taste – need more pepper? Now’s the time to adjust!

Assembling and Baking

Roll out your pastry on a lightly floured surface until it’s about 1/8-inch thick and large enough to cover your skillet with an inch overhang. Carefully drape it over the filling – don’t worry if it’s not perfect, rustic is charming! Tuck the edges in slightly, then cut 4-5 small slits in the top (these let steam escape so your crust stays crisp).

For that bakery-worthy shine, whisk an egg with 1 tablespoon water and brush it lightly over the crust. Pop it in the oven and resist opening the door for at least 20 minutes! You’ll know it’s done when the crust puffs up proudly and turns a deep golden brown – usually about 25 minutes total. Let it rest for 5 minutes before serving (I know, torture!) so the filling can thicken up perfectly.

Tips for the Best Skillet Chicken Pot Pie Recipe

After making this skillet chicken pot pie more times than I can count, I’ve picked up some game-changing tricks that take it from good to “can I have seconds?” amazing:

• Chicken shortcut: Rotisserie chicken is my busy-day savior – just shred 2 cups worth and skip the cooking step entirely
• Crust magic: Keep pastry chilled until the last minute – warm dough tears easily and won’t puff as nicely
• Flavor boost: A pinch of thyme or rosemary in the filling adds wonderful depth (my kids never notice but always compliment it!)
• Crispy top secret: That egg wash? Use the whole egg (not just whites) for maximum golden shine

The best part? These little tweaks make a big difference with almost no extra effort!

Variations for Your Skillet Chicken Pot Pie

The beauty of this recipe is how easily you can make it your own! Here are my favorite ways to mix it up when I’m feeling creative (or just using what’s in my fridge):

• Protein swap: Leftover turkey after Thanksgiving? It works beautifully instead of chicken
• Veggie boost: Add mushrooms with the onions or swap peas for green beans
• Gluten-free: Use a 1:1 gluten-free flour blend and your favorite GF pie crust
• Herb twist: Stir in a tablespoon of fresh parsley or tarragon at the end

Honestly? I’ve never met a version of this pot pie I didn’t love!

Serving Suggestions

This skillet chicken pot pie is practically a meal in itself, but I love pairing it with a crisp green salad tossed with lemon vinaigrette – the brightness cuts through that rich filling perfectly. For heartier appetites, roasted Brussels sprouts or garlicky green beans make wonderful sides. And those leftovers? Just pop individual portions in a 350°F oven for about 15 minutes to bring back that crispy crust magic (though mine rarely last that long in the fridge!).

Skillet Chicken Pot Pie Recipe FAQs

After years of making this skillet chicken pot pie (and fielding questions from friends who’ve tried it), I’ve answered pretty much every variation imaginable. Here are the most common queries that pop up:

Can I freeze the pot pie before baking?
Absolutely! Assemble everything right up to the crust step, then wrap tightly in plastic and freeze. When ready to bake, add 10-15 minutes to the cooking time (no need to thaw first). The pastry might not get quite as golden, but the flavor will still be amazing.

Do I have to use fresh vegetables?
Not at all! Frozen peas and carrots work perfectly – just toss them in straight from the freezer (no thawing needed). For potatoes, I still prefer fresh since frozen can get mushy, but in a pinch, frozen diced potatoes will do.

What if I don’t have an oven-safe skillet?
No worries! Just transfer the filling to a buttered 9-inch pie dish before topping with crust. You might need to bake it a few minutes less, so keep an eye on that golden crust.

Can I make this ahead of time?
The filling keeps beautifully in the fridge for 2 days – just reheat it slightly before adding the crust and baking. Day-old pot pie actually tastes better because the flavors have more time to mingle!

Help! My filling is too thin/thick – how do I fix it?
If it’s too thin, simmer uncovered for a few extra minutes. Too thick? Stir in a splash more broth. Remember – it will thicken more as it bakes and cools, so aim for a gravy-like consistency pre-baking.

Nutritional Information

Now, I’m no dietitian, but here’s the scoop on what you’re getting in each generous serving of this skillet chicken pot pie (based on my ingredients – yours might vary slightly):

• Calories: About 520 per serving (worth every delicious one!)
• Protein: 24g from all that chicken goodness
• Carbs: 42g (mostly from those wholesome veggies and flaky crust)
• Fiber: 4g to keep things moving smoothly

Remember, these are estimates – the exact numbers will dance around depending on your specific ingredients and how generous you are with that second helping!

Ultimate 30-Minute Skillet Chicken Pot Pie Recipe

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• Author: Christina R. Jones
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A simple and hearty skillet chicken pot pie with a flaky crust and creamy filling.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 sheet puff pastry or pie crust

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Instructions

1. Preheat oven to 375°F.
2. Melt butter in a skillet over medium heat. Add onion, garlic, carrots, and potatoes. Cook for 5 minutes.
3. Stir in flour, salt, and pepper. Cook for 1 minute.
4. Gradually add chicken broth and heavy cream, stirring until thickened.
5. Add chicken and peas. Stir well.
6. Roll out pastry or pie crust and place over the skillet. Trim edges and cut slits for venting.
7. Bake for 25 minutes or until crust is golden brown.

Notes

• Use rotisserie chicken for faster prep.
• For a crispier crust, brush with egg wash before baking.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 5g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 90mg

Keywords: skillet chicken pot pie, easy chicken pot pie, homemade pot pie