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
- poultry seasoning
- cooked chicken
- chicken broth
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!
- 4 tablespoons butter
- 1/2 cup onion, diced
- 1 cup carrots, sliced
- 1/2 cup celery, sliced
- 1/2 cup flour
- 1 1/3 cup chicken broth
- 1 cup half and half
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 2/3 cup frozen peas, defrosted
- 3 cups diced cooked chicken
- 1 pie dough pastry circle
- 1 egg, beaten
- 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: 1
Amount Per Serving: Calories: 573 Total Fat: 34g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 137mg Sodium: 771mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 24g