Servings
Font
Back
4.6 from 102 votes

Skillet Chicken Pot Pie

This homestyle comforting and hearty Skillet Chicken Pot Pie is unbelievably good! Topped with a flakey golden pastry crust, it’s full of tender chunks of chicken, potatoes, and lots of veggies in a creamy mushroom sauce. This is the ultimate busy weeknight recipe that your whole family is sure to love!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 470 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 talks celery chopped
  • 1 pound chicken breasts skinless boneless and chopped
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon thyme fresh
  • 2 cups frozen peas and carrots
  • 2 medium potatoes peeled and diced
  • 10½ ounce cream of mushroom soup 1 can
  • ½ cup chicken broth low sodium, add more if needed
  • 1 tablespoon parsley fresh, chopped
  • 1 heet puff pastry
  • 1 large egg for egg wash

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F.
  2. In a large skillet heat the olive oil over medium heat. Add the onion and celery and cook for about 3 minutes until the onion is soft and translucent.
  3. Add the chicken to the skillet and stir. Season with salt, pepper, red pepper flakes and thyme then stir. Cook for another 5 minutes until the chicken is no longer pink.
  4. Add the frozen peas and carrots. Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
  5. Cover the skillet with the puff pastry sheet then tuck in the edges. Brush with egg wash, then cut a couple slits in the center of the pie.
  6. Bake for 45 minutes or until the crust is golden brown.
  7. Slice and serve warm.

Notes

  • You always want to chop veggies into pieces that are all about the same size for even cooking. And in this recipe, the potatoes also need to be diced not in big chunks.
  • This recipe calls for just one can of cream of mushroom soup. However, if you like your pot pie filling to be extra creamy, consider using two cans.
  • I used a 10.5 inch skillet for this recipe.
  • This would also work in a 9 x 13 inch pan using the same baking instructions.
  • Uniformly cut the veggies. You always want to chop veggies into pieces that are all about the same size for even cooking. And in this recipe, the potatoes also need to be diced not in big chunks.
  • Add extra soup. This recipe calls for just one can of cream of mushroom soup. However, if you like your pot pie filling to be extra creamy, consider using two cans.
  • To store leftovers, store in airtight container in the refrigerator for 3 to 4 days max.

Nutrition Information

Serving 1serving Calories 470kcal (24%) Carbohydrates 40g (13%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.01g Cholesterol 82mg (27%) Sodium 772mg (32%) Potassium 822mg (23%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 596IU (12%) Vitamin C 35mg (39%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 470

% Daily Value*

Serving 1serving
Calories 470kcal 24%
Carbohydrates 40g 13%
Protein 27g 54%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 0.01g 1%
Cholesterol 82mg 27%
Sodium 772mg 32%
Potassium 822mg 17%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 596IU 12%
Vitamin C 35mg 39%
Calcium 47mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.