Skillet Chicken Pot Pie is classic comfort food made with tender chicken, potatoes, carrots, peas, corn, and celery in a creamy chicken gravy. It’s topped with a flaky pie crust and baked right in the skillet until golden brown.
Using cooked shredded chicken and a store-bought pie crust keeps this dinner simple while still giving you that homemade chicken pot pie flavor. Everything comes together in one skillet for an easy, cozy meal.
“Been looking for a yummy pie recipe to try with my cast iron skillet.”
Why I Love Skillet Chicken Pot Pie
About the Ingredients ⭐
- Chicken Breast – Cooked and shredded. Rotisserie chicken is an easy shortcut.
- Chicken Broth – Creates the base for the creamy filling.
- Heavy Cream – Makes the filling rich and creamy.
- Peas and Carrots – Adds vegetables, color, and a little sweetness.
- Onion & Celery – Adds flavor to the chicken filling.
- Potatoes – Cut into 1-inch cubes so they cook evenly.
- Butter & Flour – Thickens the creamy pot pie filling.
- Pie Crust – A refrigerated pie crust keeps this recipe easy.
- Salt & Pepper – Season to taste.
Be sure to check out the full recipe and ingredient list below
How to Make Skillet Chicken Pot Pie
- Cook the Vegetables – Sauté the celery, onion, and carrots in butter until softened, then stir in the flour.
Make the Filling – Add the broth, heavy cream, potatoes, peas, corn, chicken, and seasonings. Simmer until the sauce begins to thicken.
Add the Crust – Remove from the heat, top with the pie crust, brush with melted butter, and cut a few slits in the top.
Bake – Bake at 350°F for about 1 hour, until the crust is golden brown and the filling is bubbly.
Tips I Found Helpful 💙
- Cut the potatoes evenly – Keep them around 1 inch so they cook at the same rate.
- Let the filling thicken – Simmer it before adding the crust so the pot pie isn’t too runny.
- Cut slits in the crust – This lets steam escape while the pot pie bakes.
- Watch the crust – If it starts browning too quickly, loosely cover it with foil.
- Let it rest – Give the pot pie about 5–10 minutes before serving so the filling can settle.
Questions Readers Ask Most
More Chicken Recipes I Love
Skillet Chicken Pot Pie
Skillet Chicken Pot Pie is filled with tender chicken, vegetables, and potatoes in a creamy sauce, topped with a flaky golden pie crust.
Ingredients
- 3 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1 cup half n half
- 1 pound Shredded Chicken Breast
- 1 cups cubed potatoes
- 1/2 cup chopped carrots
- 1 Onion chopped
- Pie Crust
- 1/4 cup Peas
- 2 ribs of chopped celery
- 1/4 cup corn
- 1 tsp garlic powder
- 1 tbsp italian seasonings
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a skillet and add celery, onions, and chopped carrots. Saute until veggies are soft. Mix in flour.
- Keep the skillet on medium heat pour in chicken broth, heavy cream, and then potatoes, and add peas, and corn.
- Add chicken.
- Add Seasonings: salt, pepper, garlic powder, and Italian Seasonings.
- Stir the chicken mixture well and continue cooking over medium-high heat until the sauce thickens and bring it to a simmer.
- Remove from heat and top with store-bought pie crust.
- Brush melted butter over the top of the pie crust. Score the top of the pie crust with a paring knife.
- Bake in preheated oven for 1 hour or until the top is golden brown.
Notes
Let the chicken pot pie rest for 5–10 minutes after baking. This gives the creamy filling time to settle before serving.
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Nutrition Information:
Yield:
8Serving Size:
1 SliceAmount Per Serving: Calories: 226Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 55mgSodium: 331mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 17g
Been looking for a yummy pie recipe to try with my cast iron skillet.
what size skillet do you use? Can you use already cooked chicken? Thanks M.
Do you have the rest of the ingredient measurements? It stops at the potatoes.
Thanks!!
wow not sure what happened I will fix this
Turned out perfect! Will make again😊 Thanks