Skillet Chicken Pot Pie

5 from 3 votes

Creamy, comforting, and topped with a golden flaky crust, this Skillet Chicken Pot Pie delivers classic flavor in one easy pan. Made with simple, affordable ingredients, it’s perfect for busy weeknights with minimal prep and cleanup.

Prep Time15

Cook Time30

Let Rest:10

Total Time55

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $9.21, $1.15 per Serving

Ingredients

2 Tablespoons Butter ($0.43)
1 Tablespoon Olive Oil ($0.26)
½ Small Onion ($0.49, diced)
2 cloves Garlic ($0.20) minced (or 2 teaspoons pre-minced garlic)
⅓ cup All Purpose Flour ($0.10)
2 cups Chicken Broth ($0.64)
¾ cup Milk ($0.18, or half and half)
2 cups Cooked CHicken ($4.08, diced or shredded)
1 ½ cups Frozen Mixed Vegetables ($1.16)
1 teaspoon Salt ($0.02)
½ teaspoon Pepper ($0.05)
½ teaspoon Dried Thyme Leaves ($0.10)
½ teaspoon Dried Parsley ($0.08)
1 Refrigerated Pie Crust ($1.24)
1 Egg ($0.18, beaten)

Instructions

Preheat the oven to 400 degrees F.
In a large cast iron or oven-safe skillet over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil.
Add ½ small diced onion and cook for 2–3 minutes until softened. Stir in 2 cloves minced garlic (or 2 teaspoons pre-minced garlic) and cook for about 30 seconds until fragrant.
Sprinkle ? cup all purpose flour over the mixture and stir constantly for 1 minute.
Slowly whisk in 2 cups chicken broth and ¾ cup milk or half and half. Cook for 3–5 minutes, stirring occasionally, until the mixture thickens
Stir in 2 cups cooked chicken (diced or shredded), 1 ½ cups frozen mixed vegetables, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme leaves, and ½ teaspoon dried parsley. Simmer the mixture for 2–3 minutes.
Remove from heat.
Place 1 refrigerated pie crust over the skillet and cut small slits in the top to vent it.
Brush the crust with 1 beaten egg.
Bake uncovered for 18-22 minutes until the top is golden brown.
Let the chicken pot pie rest for 10-15 minutes and then it’s ready to serve and enjoy!

Video

Notes

Refrigerate any leftovers, covered for up to 5 days.

Keep the pie crust refrigerated until you are ready to place it on top of the chicken mixture.

Any type of shredded chicken works great for this recipe. White meat, dark meat or shredded rotisserie chicken work well.

Nutrition