Made in under an hour, this skillet version of chicken pot pie is game-changing. You get all the best parts of a chicken pot pie but it’s less labor-intensive and cooks way faster. Even better, it’s all made in one cast iron so cleaning up is fast and easy. Nothing beats this recipe with its tender pieces of chicken and bite-sized vegetables coated in a creamy sauce and topped with a golden pie crust.
The ultimate comfort food, this Chicken Pot Pie Skillet recipe is so easy and delicious! A creamy and hearty filling wrapped up in a golden pie crust, this simple one skillet meal will hit the spot. Made with household staples, you can have dinner on the table in no time.
Need another easy chicken recipe for busy weeknights? Try making my Garlic Butter Mushroom Chicken Bites or Baked Chicken and Broccoli Pasta . They’re family favorites that come together in a flash.
Why You’ll Love This Cast Iron Chicken Pot Pie
- It’s much easier to make a traditional chicken pot pie. It’s just as hearty and tasty as a regular chicken pot pie but it’s quicker and easier to make.
- It’s fast! Thanks to shortcuts like a store-bought rotisserie chicken and frozen pie crust, you can make this skillet chicken pot pie in no time.
- It’s tasty. No one’s going to turn down a plate of this chicken pot pie. Your family will clean their plates!
Chicken Pot Pie Ingredients
- Butter: use unsalted butter.
- Onion: I dice up a yellow onion but you can use whatever onion you have on hand.
- Celery: be sure to discard the root.
- Garlic: freshly minced is ideal.
- All-purpose flour: you don’t have to get fancy, all-purpose flour is perfectly fine.
- Fresh thyme: minced
- Salt and pepper: to taste
- Chicken broth: use low sodium if you have that on hand.
- Heavy cream: you want heavy cream and not milk to get that creamy texture.
- Frozen carrots and peas: no need to thaw them before adding them to the skillet.
- Rotisserie chicken: it’s definitely more convenient to buy a rotisserie chicken to make this skillet chicken pot pie.
- Unbaked pie crusts: be sure to thaw it first.
- Corn starch- optional if you feel like you want to thicken up the filling mixture more. Mix 1 tbsp. of corn starch with 2 tbsps. of water and mix it into the filling mixture over heat.
How To Make Chicken Pot Pie in Cast Iron Skillet
- Prepare the oven: Preheat the oven to 400F.
- Cook the aromatics: Heat a 10 inch cast-iron skillet over medium heat; add butter, once the butter is melted add in the onions, celery, and garlic. Cook till the onions turn translucent.
- Make the sauce: Sprinkle the flour along with the thyme, salt, and pepper. Whisk in the chicken broth and heavy cream. Cook for 5-6 minutes until the sauce thickens.
- Add the vegetables: Add the frozen carrot and peas along with the shredded chicken. Stir and cook for 2 minutes. Remove the skillet from the heat and set it aside.
- Add the crust: Top the skillet with the pie dough crust and seal the edges by pressing them around the skillet. With a sharp knife make small slits in the center of the crust.
- Bake the chicken pot pie: Bake the skillet pot pie for 25-30 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.
- Serve: Scoop and serve the chicken pot pie while it is still warm.
Tips to Make The Best Skillet Pot Pie Recipe
- Feel free to change the veggies in the filling and add your favorites to this cast iron chicken pot pie. Try vegetables like sautéed mushrooms, broccoli, spinach, or corn. This recipe is a great way to clear up leftover vegetables in your fridge.
- Don’t skip allowing the pie to cool before cutting, as cooling allows the filling can thicken. If you cut it too soon, the filling will spill out as you try to serve a slice.
- If you don’t have a cast-iron pan, you can transfer the filling to a baking dish and place the pie crust on top of that instead.
- If you don’t have a pie crust, buttery biscuits can be used instead.
- You can quickly shred chicken by removing the skin and bones and adding it to a mixing bowl with a whisk attachment. Save the bones to make chicken broth.
- Save yourself time by using cooked rotisserie chickens from the grocery store.
- The pie crust must be thawed or it’ll crack as you try to add it to the skillet.
- You can brush with egg wash to give the crust a shiny crust.
Frequently Asked Questions
Try making my Oven Roasted Spatchcock Chicken or Oven Baked Roasted Whole Chicken if you don’t have a grocery store near you that sells rotisserie chickens. Or simply grill or cook some chicken breast on your stove and either cubes or shred them.
You sure can! The chicken pot pie filling can be prepared a day in advance and stored in the refrigerator. This way, all you have to do is add the pie crust and bake the day of serving.
Yes, to freeze a pot pie, cover with dish well with foil wrap and freeze up to 2 months. Remove from the freezer 30 minutes before baking. Do not thaw completely. Bake covered with foil for an extra 25-30 minutes at 400˚F then remove foil and bake as directed in the recipe.
If you have leftover skillet chicken pot pie, transfer it to an airtight container and store it in the refrigerator for 3 days at it’s best. The crust will soften and it won’t be as crispy but you can always reheat the leftovers in the oven to crisp the crust back up.
You can substitute with cooked turkey breast if you have leftovers from thanksgiving. You can also add bits of bacon in the recipe as well.
More Simple Chicken Recipes
- Crispy Honey Chicken
- Creamy Chicken Florentine
- Easy Chicken Stew
- Authentic Kung Pao Chicken
- Creamy Chicken Alfredo Lasagna
I hope you enjoy all the recipes I share with you, including this delicious Chicken Pot Pie Skillet recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Skillet Chicken Pot Pie
Ingredients
- ¼ cup unsalted butter
- ⅓ cup yellow onion diced
- ⅓ cup celery sliced
- 1 tbsp. garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme minced
- Salt and pepper to taste
- 1 ½ cup chicken broth
- ½ cup heavy cream
- 1 ¼ cup frozen carrots and peas
- 2 ½ cups rotisserie chicken shredded
- 1 unbaked pie crusts thawed
Instructions
-
Preheat the oven to 400 degree F.
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Heat a 10 inch cast iron skillet over a medium heat; add butter, once the butter is melted add in the onions, celery and garlic. Cook till the onions turn translucent.
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Sprinkle the flour along with the thyme, salt and pepper. Whisk in the chicken broth and heavy cream. Cook for 5-6 minutes until the sauce thickens.
-
Add the frozen carrot and peas along with the shredded chicken. Stir and cook for 2 minutes. Remove the skillet from the heat and set aside.
-
Top the skillet with the pie dough crust and seal the edges by pressing them around the skillet. With a sharp knife make small slits in the center of the crust.
-
Bake the skillet pot pie for 25-30 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.
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Scoop and serve the chicken pot pie while it is still warm.
Notes
- Feel free to change the veggies in the filling and add your favorites to this cast iron chicken pot pie. Try vegetables like sautéed mushrooms, broccoli, spinach, or corn. This recipe is a great way to clear up leftover vegetables in your fridge.
- Don’t skip allowing the pie to cool before cutting, as cooling allows the filling can thicken. If you cut it too soon, the filling will spill out as you try to serve a slice.
- If you don’t have a cast-iron pan, you can transfer the filling to a baking dish and place the pie crust on top of that instead.
- If you don’t have a pie crust, buttery biscuits can be used instead.
- You can quickly shred chicken by removing the skin and bones and adding it to a mixing bowl with a whisk attachment. Save the bones to make chicken broth.
- Save yourself time by using cooked rotisserie chickens from the grocery store.
- The pie crust must be thawed or it’ll crack as you try to add it to the skillet.
- You can brush with egg wash to give the crust a shiny crust.
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