This skillet chicken pot pie is an easy one-skillet comfort food recipe perfect for a cozy easy dinner recipe.
This classic chicken pot pie recipe is made with simple ingredients in one skillet and topped with a flaky butter pie crust. We love making this comfort food recipe for an easy weeknight meal. It is also great for meal prep and delicious to enjoy for leftovers.
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Why You'll Love This Recipe
- Healthy Comfort Food
- One-Skillet Dinner
- Kid-Friendly Meal
Ingredients & Substitutions
- Chicken - This recipe calls for 2 cubed chicken breasts but you can use shredded cooked chicken as a substitute.
- Onion & Garlic - Diced onion and minced garlic add flavor to the chicken as it cooks in the skillet. If you do not have fresh onion and garlic you can use onion and garlic powder.
- Butter - Butter helps make the roux that thickens the chicken pot pie filling.
- Flour - Unbleached flour helps create the roux with the butter. You can use gluten-free flour to make this recipe gluten-free.
- Broth - Chicken broth creates the gravy filling of the dish.
- Milk - Milk makes the gravy creamy.
- Vegetables - Potatoes, peas and carrots are classic chicken pot pie ingredients that add flavor to the pie filling. We recommend using boiled potatoes to easily mash them into the dish. We also use frozen peas and carrots for ease but you can use fresh.
- Pie Crust - Homemade pie crust is easy to make and makes the dish extremely flavorful and filling. You can use a store-bought crust as a substitute.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Large Bowl - A large bowl is necessary to mix the pie dough together in.
- Biscuit Cutter - A biscuit cutter helps to cut the butter into the flour when making the pie dough.
- Plastic Wrap - Wrap the pie dough in plastic wrap to chill in the fridge.
- Rolling Pin - A rolling pin is necessary for rolling the pie dough out.
- Cast Iron Skillet - A cast iron skillet is perfect for baking this pot pie in.
- Dough Hook - A dough hook works great to whisk the roux and broth together to make the gravy.
- Potato Masher - We use a potato masher to mash the potatoes for the recipe.
How to Make Skillet Chicken Pot Pie
Step 1. Cook the chicken with diced onion and garlic.
Step 2. Make a roux then whisk in the broth and milk to create a thick gravy.
Step 3. Mash the potatoes into the gravy and fold the vegetables and chicken into the mixture.
Step 4. Place the pie crust on top of the skillet and bake in the oven.
Recipe Serving Suggestions
This recipe makes one skillet pie with 8 servings. We love to serve this pot pie as an easy comfort food dinner. It is also great for meal prep and makes delicious leftovers.
If you like this recipe, you will love our other favorite comfort food dinners.
Expert Tips & Variations
- Use cooked, shredded chicken. Make this recipe even easier and skip a couple steps by using already cooked, shredded chicken.
- Double the recipe. Make a second chicken pot pie and freeze it to enjoy later.
- Place a pan under the skillet in the oven. I like to place a sheet pan under the skillet as the pie bakes in case any of the filling boils out of the skillet.
How to Store Chicken Pot Pie
- Refrigerator - in an airtight container for up to 4 days.
- Freezer - in a freezer-safe container for up to 2-3 months.
Recipe FAQ
Can you make this recipe into a gluten-free chicken pot pie?
You can make this recipe gluten-free by replacing the flour in the recipe with a gluten-free flour blend.
More Recipes Like This
Skillet Chicken Pot Pie
Yield:
8 servings
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
This skillet chicken pot pie is an easy one-skillet comfort food recipe perfect for a cozy easy dinner recipe.
Ingredients
- 2 chicken breasts, cubed
- 1 yellow onion, finely diced
- 1 Tablespoon minced garlic
- 4 Tablespoons butter, divided
- ¼ cup flour
- 2 cups chicken broth
- ⅓ cup milk
- 3 medium-sized potatoes, boiled
- 2 cups frozen peas and carrots
- 1 teaspoon salt
- ¼ teaspoon pepper
Pie Crust
- 1.25 cups flour
- 1 teaspoon salt
- 8 Tablespoons cold butter, cubed
- ⅓ cold water
- 1 egg, for egg wash
Instructions
- Preheat the oven to 400 degrees and place a cast iron skillet on the stovetop.
- Make the pie crust by adding the flour and salt to a bowl and whisking together.
- Add the diced butter to the flour and use a biscuit cutter to cut the butter into the flour.
- Pour ⅓ cup cold water into the bowl and mix to combine into dough. Add cold water 1 teaspoon at a time as needed to make sure the dough isn't too dry.
- Wrap the pie dough in plastic wrap and place in the fridge to chill for 30 minutes.
- Place 1 Tablespoon butter, the cubed chicken, diced onion and garlic in the cast iron skillet to cook.
- Allow the chicken to cook all the way through.
- When the chicken is cooked, remove it from the skillet and set aside in a bowl.
- Turn the burner to low to medium heat and add 3 Tablespoons butter to the hot skillet.
- Allow the butter to melt then add ¼ cup flour to the skillet.
- Use a whisk to combine the butter and flour to make a roux.
- Once the butter and flour are combined, slowly pour the chicken broth into the skillet and whisk into the roux.
- Pour the milk into the skillet and whisk to combine.
- Place 3 boiled potatoes in the skillet and use a potato masher to mash the potatoes.
- Add the peas, carrots and chicken to the skillet.
- Use a spoon to mix the gravy, potatoes, vegetables and chicken together.
- Turn the burner to low and allow the mixture to simmer.
- Remove the pie dough from the fridge and use a rolling pin to roll the dough out on a floured surface into a large circle.
- Transfer the pie dough on top of the skillet and crimp the edges to fit the skillet.
- Crack an egg into a bowl and whisk the egg.
- Brush the egg on top of the pie crust then use a knife to score the top of the pie crust.
- Transfer the skillet to the oven and bake for 25 minutes at 400 degrees. (Tip - place a baking sheet under the skillet to catch any filling that may boil over the sides of the skillet)
- Remove the pot pie from the oven when the pie crust is golden brown.
- Allow the pie to cool for 10-15 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 401Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 120mgSodium: 976mgCarbohydrates: 38gFiber: 4gSugar: 4gProtein: 17g
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