skillet chicken pot pie recipe

Written BySheba G Updated On
skillet chicken pot pie recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best skillet chicken pot pie recipe

I’ve always been a fan of hearty, comforting meals that warm the belly and soothe the soul. One of my all-time favorite recipes is skillet chicken pot pie, a dish that’s been a staple in many American households for generations. This recipe is a twist on the classic dish, with a few tweaks to make it even more delicious and accessible for home cooks.

The first time I made this recipe, I was blown away by how easy it was to prepare and how much my family loved it. The combination of tender chicken, flavorful vegetables, and flaky pastry is a winner in my book. My kids devoured the entire dish in one sitting, and I couldn’t help but feel proud of myself for creating something so satisfying and nourishing.

As I continued to make this recipe over the years, I realized that it’s not just a tasty meal – it’s also a great way to get some essential nutrients into your family’s diet. The chicken provides lean protein, while the vegetables add fiber, vitamins, and minerals. And let’s not forget the pastry crust, which is made with wholesome ingredients like butter and flour.

This recipe is perfect for any occasion – whether you’re looking for a special dinner or just need something quick and easy on a weeknight. I’ve made this recipe for holidays, family gatherings, and even just a regular Tuesday night dinner. And every time, it’s been a hit with everyone involved.

So if you’re looking for a new recipe to try out this week – or any time really – give skillet chicken pot pie a shot! It’s sure to become one of your go-to recipes in no time.

Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

4.7 from 1862 votes

A comforting chicken pot pie made entirely in a single skillet with a flaky biscuit topping. The creamy filling is packed with tender chicken and vegetables, and the golden crust bakes right on top.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked shredded chicken
1 cup frozen peas

For the Topping

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup whole milk
1 large egg, beaten for wash

👨‍🍳Directions

1Preheat your oven to 400°F.
2In a 12-inch oven-safe skillet over medium heat, melt the 2 tablespoons of butter.
3Add the diced onion, carrots, and celery to the skillet.
4Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Sprinkle the 1/3 cup of flour over the vegetables and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
7Slowly pour in the chicken broth and milk while whisking continuously to prevent lumps.
8Add the dried thyme, rosemary, salt, and pepper.
9Bring the mixture to a gentle simmer, then cook for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
10Remove the skillet from the heat.
11Stir in the shredded chicken and frozen peas until evenly distributed.
12Set the skillet aside while you prepare the topping.
13In a mixing bowl, whisk together the 1 1/2 cups of flour, baking powder, and salt.
14Add the cold cubed butter and cut it into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
15Pour in the 1/2 cup of milk and stir with a fork just until a shaggy dough forms.
16Do not overmix.
17Drop spoonfuls of the dough evenly over the filling in the skillet, leaving small gaps for steam to escape.
18Gently brush the top of the dough with the beaten egg wash.
19Place the skillet in the preheated oven and bake for 22 to 25 minutes, until the filling is bubbly and the biscuit topping is golden brown and cooked through.
20Let the pot pie rest for 5 minutes before serving.

🔧Equipment

12-inch oven-safe skillet
Mixing bowls
Whisk
Pastry blender or fork
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 680mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 24g

📝Notes

For a richer flavor, use half-and-half instead of whole milk. You can substitute leftover turkey or rotisserie chicken for the cooked chicken. If your skillet is not oven-safe, transfer the filling to a 9×13-inch baking dish before adding the topping.

Watch Video Of How Skillet Chicken Pot Pie Works

This skillet chicken pot pie is always a good idea because it comes together in one pan and still feels like a real sit down dinner, which makes it my go to for family gatherings.

Everyone gets a serving of the creamy chicken and vegetables under a golden topping, and the cleanup is light enough that I am not stuck in the kitchen after the meal.

When I need something warm and familiar that feeds a crowd without much fuss, this is the recipe I reach for.

❓ Frequently Asked Questions About Skillet Chicken Pot Pie

1. What size skillet should I use for chicken pot pie?

A 10- or 12-inch oven-safe skillet works best for this recipe. The 10-inch size gives you a deeper filling with a snug crust, while a 12-inch skillet produces a slightly thinner layer that bubbles up faster. Whatever you use, make sure the handle is oven-safe and check that the whole pan fits on your oven rack with room to spare.

2. Can I use store-bought pie crust instead of making my own?

Yes. A refrigerated pie crust or a sheet of puff pastry both work well and cut the prep time considerably. Let the dough sit at room temperature for about 15 minutes so it rolls out without cracking, then drape it over the filling and tuck the edges down inside the skillet. If you use puff pastry, expect it to rise higher and brown more quickly, so start checking a few minutes earlier than the recipe states.

3. Can I use frozen vegetables or rotisserie chicken?

Both are fine substitutions. Frozen peas and carrots can go straight into the skillet without thawing, though you may need to simmer the filling an extra minute or two so the sauce thickens properly. Shredded rotisserie chicken is a good shortcut too; stir it in at the end, just long enough to heat through, since it is already cooked and will dry out if it simmers too long.

4. Why did my filling turn out runny?

The usual culprit is a filling that did not simmer long enough before the crust went on. The flour or cornstarch needs a few minutes of active bubbling to thicken, and the mixture should coat the back of a spoon before you top it. Adding frozen vegetables also releases liquid, so give the filling a short extra simmer after they go in, and let the pie rest five to 10 minutes after baking so the sauce can set.

5. How should I store and reheat leftovers?

Cover the skillet or transfer the pie to an airtight container and refrigerate it for up to three days. Reheat individual portions in the microwave for a couple of minutes, or warm the whole skillet in a 350°F oven for about 15 minutes to crisp the crust back up. If the crust starts to darken too much, tent it loosely with foil while it heats.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts