Skillet Chicken Pot Pie

This Skillet Chicken Pot Pie is everything you love about classic pot pie, creamy filling, tender chicken, and a golden flaky crust made easy in one pan. It’s a family-tested dinner that feels special but uses simple, affordable ingredients you probably already have.

Perfect for busy weeknights, this stovetop-to-oven recipe keeps prep simple and cleanup minimal.

Recipe Snapshot

• Budget-Friendly: Uses cooked chicken (great for leftovers or rotisserie) and frozen vegetables
• Family-Tested: Creamy, mild flavor that kids love
• Real-Life Prep Time: 15 minutes prep, 30 minutes bake
• Method: Stovetop and oven – We used a Cast Iron Skillet
• Freezer-Friendly: Filling freezes well
• Best For: Weeknight dinners, using leftover chicken, cozy Sunday meals

Ingredients

• Butter – Adds richness and flavor to the base of the sauce.
• Olive Oil – Helps prevent the butter from burning and adds depth.
• Small Onion (diced) – Builds flavor in the filling. Yellow or white onion both work well.
• Cloves Garlic, minced – Fresh or pre-minced both work. Adds classic savory flavor. See How to Mince Garlic Cloves
• All Purpose Flour – Thickens the creamy pot pie filling.
• Chicken Broth – Forms the base of the sauce. Use homemade, store-bought, or bouillon to save money.
• Milk (or half and half) – Makes the filling creamy. Half and half creates a richer sauce.
• Cooked Chicken (diced or shredded) – Rotisserie, leftover baked chicken breast, or boiled chicken all work great. A perfect way to use leftovers.
• Frozen Mixed Vegetables – No chopping needed. Use straight from the freezer. I usually get the peas and carrot mixture.
• Salt & Pepper – Balances and enhances the flavors.
• Dried Thyme Leaves & Parsley – Adds classic pot pie seasoning without extra prep. You can also use fresh thyme
• Refrigerated Pie Crust – Keeps this recipe simple and fast. Keep it cold until ready to use.
• Egg (beaten) – Brushed on top for a golden, bakery-style crust finish.

How to Make Skillet Chicken Pot Pie

Step 1 – Preheat the oven to 400 degrees F. 

Step 2 – In a large cast iron or oven safe skillet over medium high heat, melt the butter with the olive oil. 

Step 3 – Add the onions and cook for 2-3 minutes until softened.  Stir in the garlic and cook for about 30 seconds until you can smell the garlic. 

Step 4 – Sprinkle the flour over the mixture and stir constantly for 1 minute. 

Step 5 – Slowly whisk in the chicken broth and milk.  Cook for 3-5 minutes until the mixture thickens (stirring occasionally).  

Step 6 – Stir in the cooked chicken, frozen vegetables, salt, pepper, dried thyme leaves and dried parsley.  Simmer the mixture for 2-3 minutes.  

Step 7 – Remove from heat.  Place the pie crust over the skillet and cut small slits in the top to vent it. Brush the crust with the beaten egg (egg wash). 

Step 8 – Bake uncovered for 18-22 minutes until the top is golden brown.  

Step 9 – Let the chicken pot pie rest for 10-15 minutes and then it’s ready to serve and enjoy! 

Tips for Success

• Pie Crust – Keep the pie crust refrigerated until you are ready to place it on top of the chicken mixture. 
• Use an oven-safe skillet – Cast iron works best for even cooking and going straight from stovetop to oven.
• Don’t skip resting time – Letting it sit keeps the filling from running.
• Sauce Consistency – Add a splash of broth if it to thick. Simmer another minute before adding the crust if the sauce is to thin.

Variations & Substitutions

• Type of Chicken – Any type of shredded chicken works great for this recipe. White meat, dark meat or shredded rotisserie chicken work well. 
• Swap the protein – Use leftover turkey instead of chicken.
• Add potatoes – Stir in 1 cup diced cooked potatoes for a heartier filling.
• No pie crust – Use refrigerated crescent roll dough or puff pastry layered over the top. You can even serve topped with Easy Homemade Biscuits Recipe
• Make it richer – Substitute half and half for the milk.
• Extra veggies – Add mushrooms, celery or any type of vegetables if you need to stretch the meal.

Storage & Freezer Instructions

• Refrigerator: Store leftovers covered in the refrigerator for up to 5 days.
• Reheat: Warm in the oven at 350°F until heated through, or microwave individual servings.
• Freezer Option: The filling freezes well without the crust. Let it cool completely, freeze up to 3 months, then thaw overnight in the refrigerator. Add fresh pie crust and bake as directed.