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Skillet Chicken Pot Pie Recipe

All the cozy and comforting flavors, but without the pile of dirty dishes—this Skillet Chicken Pot Pie is everything you love about the classic, but made even easier as a one-pan wonder! Filled with tender chicken, loads of veggies, and a creamy herb sauce, then topped with a single buttery and flaky crust, it’s exactly the recipe your weeknight dinner rotation has been missing!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 512 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 5 tablespoons salted butter divided
  • 3 celery ribs diced
  • 3 medium carrots peeled and diced
  • 1 small yellow onion diced
  • 3 garlic cloves finely minced
  • 1 ¼ teaspoons salt divided
  • ½ cup all-purpose flour
  • 1 ½ cups chicken broth divided
  • 1 cup + 1 tablespoon whole milk divided
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried tarragon
  • ⅛ teaspoon nutmeg
  • ¾ teaspoon black pepper
  • 3 cups cooked chicken shredded
  • ¾ cup frozen peas
  • ¾ cup frozen corn
  • 1 prepared 9-inch pie crust
  • 1 large egg optional

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. In a 10-inch ovenproof skillet over medium heat, add 2 tablespoons of the butter. Once melted, add the celery, carrots, and onion. Cook for 5-6 minutes, stirring occasionally, or until the carrots and celery are tender. Add the garlic and ¼ teaspoon salt. Continue cooking for 30 seconds, or until the garlic is fragrant. Transfer to a clean plate.
  3. Reduce the heat to medium-low and add the remaining 3 tablespoons butter. Once melted, sift in the flour and pour in ½ cup of the broth. Whisk immediately and continue whisking until a thick paste forms. This should take about 15 seconds. In ¼ cup increments, pour in 1 cup of milk and the remaining 1 cup chicken broth, whisking well after addition and waiting for the sauce to slightly thicken between each one.
  4. Reduce heat to low and add the thyme, rosemary, tarragon, nutmeg,1 teaspoon salt, and ¾ teaspoon black pepper. If a gravy-like consistency has been reached, remove from the heat. If not, continue cooking, stirring constantly, for 2-3 minutes more, or until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and mix in the cooked vegetables, shredded chicken, peas, and corn.
  5. Roll the pie crust out to a 12-inch circle. Transfer the crust to the skillet.You should have about 1 inch of overhang. Working from one side of the pie crust to the other, roll over a small section of the overhang until it reaches the top of the inside crust. Press lightly with your index finger into the side of the skillet at an angle to create a rope-like pattern.
  6. Whisk together the egg and remaining 1 tablespoon milk in a small bowl. Spread over the top of the pie crust and edges using a pastry brush. Cut an X in the middle of the pie crust to serve as a vent while baking.
  7. Bake for 40-45 minutes, or until the crust is golden brown and cooked through. Let rest for 5-10 minutes before serving.

Notes

  • Chicken: Rotisserie chicken is a perfect time-saver for this recipe, but feel free to use any cooked, shredded chicken you have on hand.
  • Egg Wash: Brushing an egg wash over the crust will give you that perfect golden brown finish, but it’s optional if you're short on time.
  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven to maintain the crust's crispness.
  • Make-Ahead: Prepare the filling a day in advance and store it in the fridge. When you're ready to bake, just add the crust and bake as directed.
  • Gluten-Free: Swap the all-purpose flour with a 1-to-1 gluten-free flour blend, and use a gluten-free pie crust to make the dish gluten-free.
  • Dairy-Free: Substitute the butter with a dairy-free alternative or neutral oil, go for a dairy-free pie crust, and use a full-fat plant-based milk, such as oat or soy milk, to keep the sauce creamy.

Nutrition Information

Calories 512kcal (26%) Carbohydrates 37g (12%) Protein 20g (40%) Fat 32g (49%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.4g Cholesterol 103mg (34%) Sodium 1296mg (54%) Potassium 404mg (12%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 6033IU (121%) Vitamin C 13mg (14%) Calcium 382mg (38%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 512

% Daily Value*

Calories 512kcal 26%
Carbohydrates 37g 12%
Protein 20g 40%
Fat 32g 49%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.4g 20%
Cholesterol 103mg 34%
Sodium 1296mg 54%
Potassium 404mg 9%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 6033IU 121%
Vitamin C 13mg 14%
Calcium 382mg 38%
Iron 2mg 11%

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