There’s nothing quite like the comforting embrace of a classic chicken pot pie. But what if you could achieve all that heartwarming goodness with significantly less effort and a fraction of the time? Enter the game-changing Skillet Chicken Pot Pie – a culinary marvel that brings the beloved flavors and textures of traditional pot pie directly to your dinner table, crafted in a single cast iron skillet. Imagine tender pieces of succulent chicken and perfectly cooked, bite-sized vegetables, all enveloped in a rich, creamy sauce, crowned with a flaky, golden-brown pie crust. This isn’t just a meal; it’s a testament to simple, delicious cooking, delivering maximum comfort with minimal fuss. Ready in under an hour, this one-pan wonder promises a delightful experience from start to finish, including the easiest cleanup you could ask for. It’s the ultimate answer to busy weeknights when you crave homemade warmth without spending hours in the kitchen.
This Easy Chicken Pot Pie Skillet recipe transforms a labor-intensive classic into a quick, convenient, and incredibly delicious meal. Perfect for family dinners or a cozy night in, it combines a hearty, flavorful filling with a crisp, buttery crust, all prepared in one versatile pan. Made with readily available household staples, you can whip up this satisfying dish in no time, proving that comfort food doesn’t have to be complicated. Forget multiple pots and pans; this streamlined approach means more time enjoying your meal and less time scrubbing dishes. Get ready to add this amazing Cast Iron Chicken Pot Pie to your regular rotation!
Looking for more effortless chicken recipes to brighten up your busy weeknights? Be sure to explore my Garlic Butter Mushroom Chicken Bites for a flavorful bite, or indulge in the creamy goodness of my Baked Chicken and Broccoli Pasta. Both are beloved family favorites that come together in a flash, ensuring delicious and easy dinners are always within reach.
Why You’ll Fall in Love with This Easy Skillet Chicken Pot Pie
This Skillet Chicken Pot Pie isn’t just another recipe; it’s a culinary revelation designed to bring maximum flavor with minimal fuss. Here’s why it’s destined to become a staple in your kitchen:
- Effortless Preparation: Unlike traditional chicken pot pie, which often involves multiple steps for separate crusts and fillings, this skillet version streamlines the entire process. Everything, from sautéing the aromatics to simmering the creamy filling and baking the golden crust, happens in one pan. This significantly reduces prep time and makes the cooking experience far more enjoyable.
- Lightning-Fast Cooking: Time is a precious commodity, especially on busy weeknights. This recipe truly shines in its speed. By utilizing clever shortcuts like a pre-cooked rotisserie chicken and a store-bought frozen pie crust, you can shave off significant cooking time. The result is a delicious, homemade-tasting meal that’s on your table much quicker than you might expect, letting you enjoy more quality time with your family.
- Irresistibly Delicious Flavor: Don’t let the simplicity fool you – this pot pie is packed with incredible flavor. The tender, shredded chicken, combined with a medley of garden vegetables, is coated in a rich, savory, and perfectly seasoned cream sauce. Topped with a flaky, golden-brown crust, every bite offers a symphony of textures and tastes that embodies the very essence of comfort food. It’s a dish that guarantees clean plates and satisfied smiles.
- One-Pan Wonder, Easy Cleanup: The magic of cooking everything in a single cast iron skillet extends beyond just convenience during cooking. It means significantly less washing up afterwards! No piles of dirty pots and pans to tackle; just one skillet to clean. This feature alone makes it a winner for anyone looking to simplify their kitchen routine without compromising on taste.
- Versatile and Customizable: This recipe provides a fantastic base that’s incredibly adaptable to your preferences. Whether you want to incorporate different vegetables, use leftover turkey, or even experiment with various spices, the skillet pot pie graciously welcomes your creative touches. It’s a forgiving recipe that encourages personalization, making it perfect for using up whatever you have on hand.
Essential Ingredients for Your Skillet Chicken Pot Pie
Creating this delightful One-Pan Chicken Pot Pie requires a selection of fresh and pantry-friendly ingredients that come together to form its signature comforting flavor. Here’s a closer look at what you’ll need:
- Unsalted Butter: The foundation of our creamy sauce, unsalted butter allows you to have complete control over the sodium level in your dish. It also provides a rich, buttery flavor that’s essential for a good pot pie.
- Yellow Onion: Diced yellow onion provides a sweet, aromatic base for the filling. While yellow is preferred, feel free to use white or even red onion if that’s what you have on hand. Make sure to dice it finely so it blends seamlessly into the sauce.
- Celery: Sliced celery adds a delicate crunch and a classic savory note that is characteristic of traditional pot pie. Remember to discard the root end before slicing.
- Garlic: Freshly minced garlic is non-negotiable for its pungent, savory depth, elevating the overall flavor profile of the dish. Avoid pre-minced jarred garlic for the best results.
- All-Purpose Flour: This acts as the thickening agent for our rich and creamy sauce, creating a roux with the butter. No need for specialty flours; standard all-purpose flour works perfectly to achieve that velvety consistency.
- Fresh Thyme: Minced fresh thyme introduces an earthy, aromatic herbaceousness that complements the chicken and vegetables beautifully. If fresh thyme isn’t available, a pinch of dried thyme can be used, but reduce the quantity as dried herbs are more potent.
- Salt and Pepper: These fundamental seasonings are crucial for bringing out all the flavors in the pot pie. Season to taste, ensuring a balanced and well-rounded profile.
- Chicken Broth: Low-sodium chicken broth is recommended to control the overall saltiness of the dish, providing a savory liquid base for our filling. You can always adjust the seasoning later if needed.
- Heavy Cream: This is key to achieving that luxuriously rich and creamy texture that defines a perfect chicken pot pie. Do not substitute with milk, as heavy cream offers the necessary fat content and thickness for the desired consistency.
- Frozen Carrots and Peas: For ultimate convenience, frozen mixed carrots and peas are a fantastic shortcut. There’s no need to thaw them beforehand; they can be added directly to the skillet, cooking quickly within the hot sauce.
- Rotisserie Chicken: The ultimate time-saver! A store-bought rotisserie chicken is the secret weapon for making this skillet pot pie exceptionally fast. Simply shred the meat, and you’re good to go. If a rotisserie chicken isn’t available, any pre-cooked, shredded, or diced chicken will work.
- Unbaked Pie Crusts: A pre-made, unbaked pie crust (typically found in the refrigerated section of your grocery store) makes topping this pot pie a breeze. The most important tip here is to ensure it’s fully thawed before use; otherwise, it will crack when you try to roll it out or place it over the skillet.
- Cornstarch (Optional): If you find your filling isn’t as thick as you’d like, a cornstarch slurry can come to the rescue. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the simmering filling mixture to thicken it further.
Crafting Your Cast Iron Skillet Chicken Pot Pie: A Step-by-Step Guide
Making this incredible Skillet Chicken Pot Pie is a straightforward process, designed for efficiency and maximum flavor. Follow these simple steps to bring this comforting dish to life in your kitchen:
- Preheat Your Oven: Begin by preheating your oven to a robust 400°F (200°C). This ensures your oven is perfectly hot and ready for baking once your skillet pie is assembled, leading to a beautifully golden and crisp crust.
- Sauté the Aromatics: Place a 10-inch cast-iron skillet over medium heat on your stovetop. Add the butter and allow it to melt completely. Once shimmering, add the diced onions and celery. Sauté these vegetables until they begin to soften and the onions turn translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Creamy Sauce: Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook out its raw taste and form a roux. Next, whisk in the fresh thyme, salt, and pepper. Gradually pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-6 minutes, or until the sauce thickens to a rich, velvety consistency, perfect for coating the chicken and vegetables.
- Combine Filling Ingredients: Once the sauce has thickened, stir in the frozen carrots and peas. Continue to cook for about 2 minutes, allowing the vegetables to warm through and soften slightly within the sauce. Finally, fold in the shredded rotisserie chicken. Stir everything together until the chicken is thoroughly coated and heated through. Remove the skillet from the heat and set it aside; the filling is now ready for its glorious topping.
- Add the Pie Crust: Carefully drape the thawed unbaked pie crust over the hot chicken and vegetable filling in the skillet. Gently press the edges of the pie dough around the rim of the skillet to seal them. If your crust is larger than the skillet, you can trim the excess or fold it over the edges for a rustic look. Using a sharp knife, make several small slits in the center of the crust. These vents are crucial for allowing steam to escape during baking, which prevents the crust from puffing up excessively and ensures even cooking.
- Bake to Golden Perfection: Transfer the skillet directly into your preheated 400°F (200°C) oven. Bake for approximately 25-30 minutes, or until the pie crust is beautifully golden brown and the filling is bubbly. Keep an eye on the crust to ensure it doesn’t over-brown; if it starts to darken too quickly, you can loosely tent it with aluminum foil.
- Cool and Serve: Once baked, carefully remove the skillet from the oven. This is a critical step: allow the Skillet Chicken Pot Pie to cool for at least 10-15 minutes before attempting to serve. This cooling period is essential as it allows the hot, creamy filling to set and thicken properly, preventing it from spilling out when you cut into it. Scoop generous portions and serve this delightful comfort food while it’s still warm, enjoying every savory bite!
Pro Tips for Crafting the Ultimate Skillet Chicken Pot Pie
While this Easy Skillet Chicken Pot Pie recipe is wonderfully straightforward, a few expert tips can elevate your dish from delicious to absolutely unforgettable:
- Customize Your Veggies: Don’t feel confined to just carrots and peas! This Cast Iron Chicken Pot Pie is incredibly versatile. Experiment with your favorite vegetables or use up what you have on hand. Sautéed mushrooms, fresh broccoli florets, spinach (wilted down before adding), corn, or diced potatoes can all make fantastic additions. This is a brilliant way to prevent food waste and add variety to your meal.
- Patience is Key for a Perfect Slice: It might be tempting to dig in immediately after baking, but resist! Allowing the pot pie to cool for at least 10-15 minutes after removing it from the oven is crucial. This cooling period gives the hot, creamy filling time to set and thicken. If you cut it too soon, the filling will be runny and spill out, making for a messy serve.
- No Cast Iron? No Problem!: While a cast-iron skillet is ideal for its even heat distribution and oven-to-table appeal, you can still enjoy this recipe without one. Simply prepare the filling in any oven-safe skillet or saucepan, then transfer it to a 9×13 inch baking dish. Top with the pie crust and bake as directed.
- Biscuit Topping Alternative: If you don’t have a pie crust or prefer a different texture, consider using buttery canned biscuits or homemade drop biscuits as a topping. Place them evenly over the filling and bake until golden brown and cooked through. This creates a more rustic, equally delicious variation.
- Effortless Chicken Shredding: To quickly shred chicken, especially from a rotisserie bird, simply remove the skin and bones. Place the warm meat in a large mixing bowl and use an electric hand mixer with a whisk attachment on low speed. It shreds in seconds! Remember to save those bones for making homemade chicken broth later.
- Embrace Rotisserie Chicken: Seriously, this is the ultimate shortcut for a reason. Using a pre-cooked rotisserie chicken from your grocery store saves a significant amount of time and effort, allowing you to get dinner on the table much faster without sacrificing flavor.
- Thaw Your Pie Crust: This tip is vital! An unbaked pie crust, especially if it’s frozen, needs to be completely thawed before you attempt to unroll it or place it over the skillet. A cold or partially frozen crust will crack and tear, making it difficult to work with. Let it sit at room temperature for 15-20 minutes.
- Achieve a Beautifully Shiny Crust: For an extra-golden and glossy crust, brush the top of the pie dough with an egg wash (one egg whisked with a tablespoon of water or milk) before baking. This adds a professional finish and a deeper golden hue.
- Don’t Overcrowd the Skillet: Ensure your skillet isn’t too full when adding the crust. Leave a little room for the filling to bubble up without overflowing, preventing a mess in your oven.
Frequently Asked Questions About Skillet Chicken Pot Pie
No worries at all! While a rotisserie chicken offers fantastic convenience, you can easily use other cooked chicken options. You can bake or grill some chicken breasts or thighs, then shred or cube them. For a flavorful homemade touch, try making my Oven Roasted Spatchcock Chicken or Oven Baked Roasted Whole Chicken and use the leftovers. The key is to have cooked chicken ready to incorporate into the filling.
Absolutely! This Skillet Chicken Pot Pie is perfect for meal prep. The creamy chicken and vegetable filling can be prepared up to a day in advance. Simply cook the filling as directed, let it cool completely, and then store it in an airtight container in the refrigerator. When you’re ready to bake, transfer the cold filling to your skillet (or baking dish), top with the thawed pie crust, and proceed with baking instructions. You might need to add an extra 5-10 minutes to the baking time since the filling will be cold.
Yes, you can! To freeze an unbaked pot pie, assemble it completely in an oven-safe dish (or the skillet if it’s freezer-safe), cover it tightly with foil wrap, and freeze for up to 2 months. To bake from frozen, remove the pot pie from the freezer about 30 minutes before baking (do not thaw completely). Bake, still covered with foil, for an extra 25-30 minutes at 400°F (200°C). Then, remove the foil and continue baking as directed in the recipe until the crust is golden brown and the filling is bubbly and heated through.
If you find yourself with leftover Skillet Chicken Pot Pie, transfer any remaining portions to an airtight container and store it in the refrigerator for up to 3 days. While the crust may soften slightly after refrigeration, you can easily bring back some of its crispiness by reheating the leftovers in the oven at around 350°F (175°C) for 15-20 minutes, or until warmed through and the crust is crispier.
Absolutely! This recipe is wonderfully adaptable. If you have leftover cooked turkey breast, especially from holidays like Thanksgiving, it makes an excellent substitute for chicken. Simply shred or dice it and add it to the filling. You could also experiment with adding cooked bacon bits for an extra smoky flavor, or even cooked ground sausage for a different take on the classic. For a vegetarian option, consider adding extra mushrooms, lentils, or plant-based chicken substitutes.
Discover More Simple Chicken Recipes
If you’ve enjoyed the ease and deliciousness of this Skillet Chicken Pot Pie, you’ll love exploring these other fantastic chicken dishes from my kitchen:
- Crispy Honey Chicken
- Creamy Chicken Florentine
- Easy Chicken Stew
- Authentic Kung Pao Chicken
- Chicken Shepherd’s Pie
- Creamy Chicken Alfredo Lasagna
I genuinely hope you find joy in all the recipes I share, and this delightful Skillet Chicken Pot Pie is no exception. It’s a testament to how simple ingredients and smart techniques can create truly satisfying meals. Give it a try, savor its comforting flavors, and share the warmth with your loved ones!
If you whip up this incredible recipe and it brings a smile to your face, please take a moment to leave a star rating and a comment below. Your feedback means the world to me! Don’t forget to use my hashtag to share your delicious recreations with me on Instagram – I love seeing what you cook! Also, be sure to follow Cookin’ With Mima on FACEBOOK, INSTAGRAM, and PINTEREST for all my latest culinary posts and new recipes. Happy cooking!
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.
- 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.
- 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.
- 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.
Nutrition
Calories: 372 kcal | Carbohydrates: 18g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 384mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2505IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg