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Skillet Chicken Pot Pie

This Skillet Chicken Pot Pie is an easy and delicious one-pan dinner that has everything you love about chicken pot pie with a lot less fuss (and dishes), making it a perfect meal for any night of the week!

Does the cold weather have you craving some warm and cozy comfort food? Give this easier version of homemade chicken pot pie a try. It’s hearty, delicious, and will leave you completely satisfied!

It’s got everything you want: tender chicken and vegetables – carrots, celery, onions and peas – in a thick, creamy and flavorful sauce, all topped with a golden brown, flaky pie crust. YUM!

Traditionally, I would use a lot of pots and pans to make pot pie: one to cook the chicken, one to cook the vegetables, one to cook the sauce, plus the pie dish. Not anymore!

This pot pie is made in one oven-safe skillet from start to finish. Hello, easy clean-up!

To save on time – and also because me and homemade pie crust aren’t friends just yet – I use store-bought refrigerated pie crust, which is a great shortcut.

Now, I wrote this recipe assuming that you don’t have any pre-cooked chicken on hand. But hey, if you have leftover roasted chicken, you can absolutely use that instead (see the recipe notes). It would also be a great way to use up leftover turkey!

And just a heads-up: since we’re only using one pie crust, this is not a pot pie that you slice and serve all in one pretty piece. It’s much more rustic – think very thick soup with a crust on top – and is best served scooped into a bowl.

Fork or spoon? You decide!

skillet chicken pot pie with the crust sliced into servings and a serving spoon in the pan where two of the pieces have been taken out and a serving of pot pie in a bowl in the background

Ingredients you need:

Note: Exact amounts are in the recipe card below.

  • Refrigerated pie crust (such as Pillsbury)
  • Butter
  • Chicken tenderloins
  • Garlic
  • Carrots
  • Celery
  • Onions
  • All-purpose flour
  • Water
  • Roasted chicken base (such as Better Than Bouillon)
  • Milk
  • Dried thyme
  • Dried parsley
  • Frozen peas
  • Egg
  • Salt and pepper

Special equipment needed:

  • Large oven-safe (up to 400°F) skillet; 10 to 12-inches with 2-inch sides (I use a 10-inch skillet, and everything fits perfectly)

A cast iron skillet is great for this, but any ovenproof skillet will do.

Here’s a look at how to make Skillet Chicken Pot Pie:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; one a graphic of an oven with text that says preheat the oven to 400 degrees Fahrenhet; the other of pie crust dough rolled out and crimped around the edges with text that says roll out dough til it is a half inch larger that the top of the skillet, fold over edges and crimp
2 images; one of chicken cooking in a skillet with text that says season chicken with salt and pepper, sauté in butter until cooked through; the other of a spoonful of garlic being added to the pan with text that says add garlic, sauté for another minute
2 images; one of cooked chicken on a plate with a slotted spoon with text that says remove chicken from skillet to a plate with a slotted spoon; the other of vegetables being cooked in the skillet with text that says sauté carrots, onion and celery in butter til starting to soften
2 images; one of flour added to the vegetables in the skillet with text that says add flour, sauté, stirring, for one minute; the other of broth, milk, and herbs added to the skillet with text that says add water, chicken base, milk, thyme, and parsley
2 images; one of a close-up of a spoonful of the vegetables and thickened sauce with text that says simmer til sauce is thickened and vegetables are tender; the other of peas and chicken being stirred into the skillet with text that says stir in the peas and cooked chicken
2 images; one of the skillet on a sheet pan with the pie crust on top of the chicken and vegetables with text that says place skillet on a sheet pan, top the chicken mixture with the pie crust; the other of the crust being brushed with egg wash with text that says crush the crust with egg wash
2 images; one of a knife cutting slits in the pie crust with text that says cut 4 slits in the center of the crust for venting; the other of the pot pie with salt and pepper sprinkled on the crust with text that says lightly sprinkle the crust with salt and pepper, optional
2 images; one a graphic of an oven with text that says 400 degrees Fahrenheit, bake 20 to 25 minutes or til bubbly and crust is golden brown; the other of the finished pot pie on the baking sheet with an oven mitt on the handle with text that says allow to rest for 10 to 15 minutes, enjoy

Tips & Tidbits:

  • Got a great homemade pie crust recipe? Go ahead and use it!
  • Boneless skinless chicken breasts or thighs can be used in place of tenderloins.
  • If you have leftover cooked chicken (or turkey), you can use that instead. You’ll need about 2 cups of shredded or chopped chicken.
    • Omit the steps for cooking the chicken, start by melting all 4 tablespoons of the butter in the skillet and then sautéing the vegetables, add the garlic after the vegetables have started to soften and sauté for one minute, then proceed with the recipe and add your cooked chicken along with the peas.
  • For a richer sauce, substitute heavy cream or half-and-half for the milk.
  • I use roasted chicken base mixed with water instead of canned/boxed broth or stock because I think it has much more flavor. You can use 2 cups of broth or stock instead, but you might need to up the flavor with a bouillon cube or two.
  • Kitchen safety tip: The skillet and handle are going to stay very hot for a while after coming out of the oven. Immediately put an oven mitt over the handle and keep it there so no one accidentally grabs it and gets burnt. I learned this lesson the hard way.
  • This pot pie is at its best the day you make it when the crust is freshly baked, crisp and flaky.
  • Store leftovers in the refrigerator, covered, for up to 3 to 4 days (allow to cool completely before you cover it). The crust will become softer, even after reheating (but it’s still yummy!).
one serving of skillet chicken pot pie in a white bowl with a fork

Without any side dishes (which is how I usually serve it), this will generously serve 4 people. If you wanted to stretch it out to 6 smaller servings, I would suggest adding a side, such as a tossed salad.

I hope you try this Skillet Chicken Pot Pie recipe and love it as much as I do. Thanks for visiting today!

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Skillet Chicken Pot Pie

This Skillet Chicken Pot Pie is an easy and delicious one-pan dinner that has everything you love about chicken pot pie with a lot less fuss (and dishes), making it a perfect meal for any night of the week!
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Author: Michelle / Now Cook This!
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4 to 6
Estimated Calories: 569

Ingredients

  • ½ (14.1-ounce) package refrigerated pie crust, such as Pillsbury (one crust)
  • 4 tablespoons butter, divided
  • 1 pound chicken tenderloins, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 cups diced carrots
  • 1 cup diced celery
  • 2 cups diced onions
  • ¼ cup all-purpose flour
  • 2 cups water
  • 2 teaspoons roasted chicken base, such as Better Than Bouillon
  • ½ cup whole milk
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 cup frozen peas
  • 1 egg, beaten
  • salt and pepper, to taste

Special Equipment

  • oven-safe skillet (up to 400°F) ,10" or 12" with 2" sides (I use a 10" skillet)

Instructions

  • Preheat the oven to 400°F.
  • If needed, roll out the pie crust until it is about ½ inch larger than the top of your skillet. Fold over the edges about ½ inch and crimp; set the crust aside.
  • Melt 2 tablespoons of the butter in the skillet over medium heat. Add the chicken to the skillet, season with salt and pepper, and sauté, stirring frequently, just until it is cooked through and no longer pink, about 4 minutes.
  • Add the garlic; sauté, stirring constantly, for one minute.
  • Using a slotted spoon, remove the chicken and garlic from the pan to a plate; set aside.
  • Add the remaining 2 tablespoons of butter to the pan along with the carrots, celery and onions; season lightly with salt and pepper. Sauté, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
  • Sprinkle the flour over the vegetables; stir to combine. Cook, stirring frequently, for one minute (this will cook out the raw flour taste).
  • Add the water, roasted chicken base, milk, thyme, and parsley to the skillet; stir until everything is well-combined, making sure to scrape up any browned bits from the bottom of the skillet.
  • Increase the heat and bring the mixture to a boil, then immediately reduce the heat and simmer, stirring frequently, until the mixture has thickened and the vegetables are tender, about 6 to 8 minutes.
  • Stir in the peas and the cooked chicken. Taste and adjust the seasonings as needed.
  • Place the skillet on a large baking sheet (this will catch any drips if the filling bubbles over the edges a bit while in the oven). Place the pie crust over the chicken mixture and gently press the edges of the crust against the sides of the pan.
  • Using a knife, cut 4 slits (each about 1" long) in the center of the crust for venting.
  • Brush the crust lightly with beaten egg (you won't use all of the egg). If desired, lightly sprinkle the crust with salt and pepper.
  • Bake for 20 to 25 minutes or until the filling is bubbly and the crust is golden brown.
  • Remove from the oven and allow to sit for 10 to 15 minutes before serving (the sauce will thicken up as it cools).
    Kitchen safety tip: The skillet and handle are going to stay very hot for a while after coming out of the oven. Immediately put an oven mitt over the handle and keep it there so no one accidentally grabs it and gets burnt.
  • Spoon into shallow bowls with the crust on top; ENJOY!

Notes

  • Boneless skinless chicken breasts or thighs can be used in place of tenderloins.
  • If you have leftover cooked chicken (or turkey), you can use that instead. You’ll need about 2 cups of shredded or chopped chicken.
    • Omit the steps for cooking the chicken, start by melting all 4 tablespoons of the butter in the skillet and then sautéing the vegetables, add the garlic after the vegetables have started to soften and sauté for one minute, then proceed with the recipe and add your cooked chicken along with the peas.
  • If there are leftovers, I keep them right in the pan. Once cooled, I cover the pan with foil or plastic wrap and put it in the refrigerator for up to 3 to 4 days.
    • To reheat, uncover the pan and put it on the stove over medium-low heat until the filling heats up. Then put it in a 400°F oven for a few minutes just to crisp up the crust a bit (if you were to reheat it just in the oven, the crust would likely burn before the filling heats up).
  • Estimated calories shown are for 4 servings; for six servings, estimated calories are 380 per serving.
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