This skillet chicken pot pie is an easy one-skillet comfort food recipe perfect for a cozy easy dinner recipe.
This classic chicken pot pie recipe is made with simple ingredients in one skillet and topped with a flaky butter pie crust. We love making this comfort food recipe for an easy weeknight meal. It is also great for meal prep and delicious to enjoy for leftovers.
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Why You'll Love This Recipe
- Healthy Comfort Food
- One-Skillet Dinner
- Kid-Friendly Meal
Ingredients & Substitutions
- Chicken - This recipe calls for 2 cubed chicken breasts but you can use shredded cooked chicken as a substitute.
- Onion & Garlic - Diced onion and minced garlic add flavor to the chicken as it cooks in the skillet. If you do not have fresh onion and garlic you can use onion and garlic powder.
- Butter - Butter helps make the roux that thickens the chicken pot pie filling.
- Flour - Unbleached flour helps create the roux with the butter. You can use gluten-free flour to make this recipe gluten-free.
- Broth - Chicken broth creates the gravy filling of the dish.
- Milk - Milk makes the gravy creamy.
- Vegetables - Potatoes, peas and carrots are classic chicken pot pie ingredients that add flavor to the pie filling. We recommend using boiled potatoes to easily mash them into the dish. We also use frozen peas and carrots for ease but you can use fresh.
- Pie Crust - Homemade pie crust is easy to make and makes the dish extremely flavorful and filling. You can use a store-bought crust as a substitute.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Cast Iron Skillet - The Kana Goods 10-inch Skillet is the perfect size dish to make this recipe in. Use my code LITTLEBITTAKITCHEN for 15% off.
- Rolling Pin - A rolling pin is necessary for rolling the pie dough out.
- Potato Masher - We use a potato masher to mash the potatoes for the recipe.
How to Make Skillet Chicken Pot Pie
Step 1. Cook the chicken with diced onion and garlic.
Step 2. Make a roux then whisk in the broth and milk to create a thick gravy.
Step 3. Mash the potatoes into the gravy and fold the vegetables and chicken into the mixture.
Step 4. Place the pie crust on top of the skillet and bake in the oven.
Recipe Serving Suggestions
This recipe makes one skillet pie with 8 servings. We love to serve this pot pie as an easy comfort food dinner. It is also great for meal prep and makes delicious leftovers.
If you like this recipe, you will love our other favorite comfort food dinners.
Expert Tips & Variations
- Use cooked, shredded chicken. Make this recipe even easier and skip a couple steps by using already cooked, shredded chicken.
- Double the recipe. Make a second chicken pot pie and freeze it to enjoy later.
How to Store Chicken Pot Pie
- Refrigerator - in an airtight container for up to 4 days.
- Freezer - in a freezer-safe container for up to 2-3 months.
Recipe FAQ
You can make this recipe gluten-free by replacing the flour in the recipe with a gluten-free flour blend.
More Recipes Like This
Skillet Chicken Pot Pie
This skillet chicken pot pie is an easy one-skillet comfort food recipe perfect for a cozy easy dinner recipe.
Ingredients
- 2 chicken breasts, cubed
- ½ cup yellow onion, finely diced
- 1 Tablespoon minced garlic
- 4Tablespoons butter, divided
- ¼ cup flour
- 2 cups chicken broth
- ⅓ cup milk
- 3 medium-sized potatoes, boiled
- 2 cups frozen peas and carrots
- 1 teaspoon salt
- ¼ teaspoon pepper
Pie Crust
- 1.25 cups flour
- 1 teaspoon salt
- 8 Tablespoons butter, cubed
- ⅓ cold water
- 1 egg, for egg wash
Instructions
- Preheat the oven to 400 degrees and place a cast iron skillet on the stovetop.
- Make the pie crust by adding the flour and salt to a bowl and whisking together.
- Add the diced cold butter to the flour and use a biscuit cutter to cut the butter into the flour.
- Pour ⅓ cup cold water into the bowl and mix to combine into dough. Add cold water 1 teaspoon at a time as needed to make sure the dough isn't dry.
- Wrap the pie dough in plastic wrap and place in the fridge to chill for 30 minutes.
- Place 1 Tablespoon butter, cubed chicken, ½ cup diced onion and 1 TBS garlic in the cast iron skillet to cook.
- Allow the chicken to cook all the way through.
- When the chicken is cooked, remove it from the skillet and set aside in a bowl.
- Turn the burner to low to medium heat and add 3 Tablespoons butter to the hot skillet.
- Allow the butter to melt then pour add ¼ cup flour to the skillet.
- Use a whisk to combine the butter and flour to make a roux.
- Once the butter and flour are combined, slowly pour the chicken broth into the skillet and whisk into the roux.
- Once the broth is whisked into the roux, pour the milk in and whisk to combine.
- Place 3 boiled potatoes in the skillet and use a potato masher to mash the potatoes into the broth and roux mixer.
- Add the peas, carrots and chicken to the skillet.
- Use a spoon to mix the vegetable and chicken into the skillet.
- Turn the burner to low and allow the mixture to simmer.
- Remove the pie dough from the fridge and use a rolling pin to roll the dough out on a floured surface into a large circle.
- Transfer the pie dough on top of the skillet and crimp the edges to fit the skillet.
- Crack an egg into a bowl and whisk. Brush the egg on top of the pie crust then use a knife to score the top of the pie crust.
- Transfer the skillet to the oven and bake for 25 minutes at 400 degrees.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 62mgSodium: 924mgCarbohydrates: 38gFiber: 4gSugar: 4gProtein: 16g
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