If you’re craving a dish that feels like a warm hug on a chilly night, then this Skillet Chicken Pot Pie Recipe is the answer. Imagine tender shredded chicken, vibrant vegetables, and a creamy herb-infused sauce all nestled under a perfectly golden, flaky crust—all cooked right in one skillet. This recipe combines comforting flavors with an easy-to-follow method that brings the classic pot pie into a simplified, delicious form. It’s a fantastic family-friendly meal that will quickly become a staple in your cooking repertoire.
Ingredients You’ll Need
Every ingredient in this Skillet Chicken Pot Pie Recipe plays an essential role in creating harmony in every bite, from the buttery crust that crisps up beautifully to the blend of savory herbs that give the sauce its irresistible depth.
- 5 tablespoons salted butter (divided): Adds richness and helps sauté vegetables while enriching the sauce’s flavor.
- 3 celery ribs (diced): Provides a fresh crunch and subtle earthiness.
- 3 medium carrots (peeled and diced): Adds natural sweetness and vibrant color.
- 1 small yellow onion (diced): Gives a savory base note that balances the dish.
- 3 garlic cloves (finely minced): Adds a fragrant punch without overpowering.
- 1 ¼ teaspoons salt (divided): Enhances all the flavors perfectly.
- ½ cup all-purpose flour: Thickens the sauce for a luscious filling.
- 1 ½ cups chicken broth (divided): Brings savory depth and moisture to the filling.
- 1 cup + 1 tablespoon whole milk (divided): Creates creaminess and balances the flavors.
- ½ teaspoon dried thyme: Offers a subtle herbal earthiness.
- ½ teaspoon dried rosemary: Adds a fragrant, pine-like aroma.
- ½ teaspoon dried tarragon: Brings a gentle anise-like flavor to brighten the filling.
- â…› teaspoon nutmeg: Provides a warm, comforting spice note that elevates the dish.
- ¾ teaspoon black pepper: Adds just the right kick without overwhelming.
- 3 cups cooked chicken (shredded): The hearty star of the dish, tender and satisfying.
- ¾ cup frozen peas: Pops of sweetness and fresh green color.
- ¾ cup frozen corn: Adds a touch of natural sweetness and texture.
- 1 prepared 9-inch pie crust: The flaky, buttery crown to your pot pie.
- 1 large egg (optional): Creates a golden, beautiful crust glaze.
How to Make Skillet Chicken Pot Pie Recipe
Step 1: Prepare and Sauté Your Veggies
Start by preheating your oven to 375°F, ensuring it’s nice and ready for the final bake. In an ovenproof skillet, melt 2 tablespoons of butter over medium heat. Toss in the diced celery, carrots, and onion, letting them soften until tender, which brings out their natural sweetness and adds fantastic texture to your filling. After 5 to 6 minutes, add the minced garlic and a pinch of salt, stirring briefly until the garlic’s aroma fills your kitchen—this little step makes all the difference in layering flavors.
Step 2: Create Your Creamy Herb Sauce
Turn the heat down to medium-low and melt the remaining butter. Sprinkle in the flour, whisking continuously to create a smooth paste that thickens beautifully. Gradually add half of the chicken broth, stirring to avoid lumps, then pour in the milk and the remaining broth bit by bit. The slow incorporation allows the sauce to reach that perfect gravy-like consistency that will coat every bite. Season with thyme, rosemary, tarragon, nutmeg, salt, and black pepper to infuse your filling with an irresistible herbal bouquet.
Step 3: Combine Chicken, Veggies, and Sauce
Once your sauce is thick and luscious, remove it from the heat and gently fold in your cooked vegetables along with the shredded chicken, peas, and corn. These ingredients come together to create a hearty, colorful filling that balances creamy richness with fresh bursts of sweetness and crunch. This filling is what makes the Skillet Chicken Pot Pie Recipe so satisfying and comforting.
Step 4: Prepare and Arrange the Pie Crust
Roll out your pie crust into a 12-inch circle to get just the right size for your skillet. Carefully lay it over the filling, leaving about an inch of crust hanging over the sides. Then, fold and roll that overhang up along the skillet’s edge in small sections, pressing with your finger to create a charming rope-like border. This step not only looks pretty but also helps seal your pot pie perfectly before baking.
Step 5: Add the Egg Wash and Vent the Crust
Whisk together the egg and remaining tablespoon of milk to craft a glossy egg wash. Brush it all over the crust and edges with a pastry brush to encourage that beautiful golden color as it bakes. Finally, don’t forget to cut a neat X in the center of the crust—this vent lets steam escape, preventing sogginess and ensuring a perfectly cooked filling.
Step 6: Bake to Golden Perfection
Slide the skillet into your preheated oven, baking for approximately 40 to 45 minutes. You’ll know it’s ready when the crust turns a gorgeous golden brown and you can smell those inviting, homey aromas wafting through your kitchen. Once done, let it rest for 5 to 10 minutes before serving to allow the filling to settle, making each slice clean and delicious.
How to Serve Skillet Chicken Pot Pie Recipe
Garnishes
For a fresh and vibrant touch, sprinkle chopped fresh parsley or thyme over each serving of this Skillet Chicken Pot Pie Recipe. The bursts of green add a lovely contrast to the golden crust and creamy filling, as well as a hint of herbal brightness that lifts the dish perfectly.
Side Dishes
Keep sides simple to let the pot pie shine. A crisp green salad dressed lightly with lemon vinaigrette complements the richness, while steamed green beans or roasted Brussels sprouts bring a satisfying crunch. Mashed potatoes might be too much here, but a side of crusty bread could work wonderfully for soaking up any extra sauce.
Creative Ways to Present
If you want to impress guests, try serving this recipe in individual small cast iron skillets for a charming rustic feel. Alternatively, garnish plates with a drizzle of herb-infused olive oil or a sprinkle of freshly cracked pepper. You can also experiment by adding a dollop of tangy sour cream or a smear of mustard on the side for dipping—perfect for adding an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Skillet Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. When stored properly, the flavors meld even more, making your next meal just as tasty and easy to reheat.
Freezing
This pot pie freezes well! For best results, freeze in individual portions or in the whole skillet before baking. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen, it will keep its quality for up to 2 months.
Reheating
To reheat, bake leftovers in a preheated oven at 350°F for about 20 minutes or until bubbling and heated through. This method keeps the crust flaky and the filling creamy, avoiding sogginess that microwaving sometimes causes.
FAQs
Can I use store-bought rotisserie chicken for this Skillet Chicken Pot Pie Recipe?
Absolutely! Using rotisserie chicken is a fantastic time-saver that adds great flavor, making the preparation even quicker without sacrificing taste.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for thickening, and use a gluten-free pie crust to keep the dish accessible for all diets.
How do I prevent the crust from getting soggy?
Cooking the filling until thick and properly venting the crust with an X cut help avoid sogginess. Additionally, letting the pot pie rest a few minutes after baking allows the filling to set.
Can I add other vegetables to the filling?
Definitely. Feel free to incorporate vegetables like mushrooms, green beans, or diced potatoes. Just keep them chopped small and cook them sufficiently to maintain the perfect texture.
What can I do if I don’t have an ovenproof skillet?
No worries! You can prepare the filling in a regular skillet and transfer everything to a baking dish before adding the crust and baking. Just make sure your dish will withstand the oven temperature.
Final Thoughts
This Skillet Chicken Pot Pie Recipe truly brings together comfort and convenience with every amazing bite. It’s the kind of dish you’ll want to make again and again—perfect for family dinners, cozy nights, or impressing friends with minimal fuss. I hope you give it a try and enjoy the warm, flaky, creamy goodness it promises. Happy cooking!
Print
Skillet Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Skillet Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a creamy herb-infused sauce, all baked under a golden, flaky pie crust. Prepared entirely in a single ovenproof skillet, it delivers a comforting classic meal with minimal cleanup and maximum flavor.
Ingredients
Vegetables & Aromatics
- 3 celery ribs, diced
- 3 medium carrots, peeled and diced
- 1 small yellow onion, diced
- 3 garlic cloves, finely minced
Dairy & Butter
- 5 tablespoons salted butter (divided)
- 1 cup + 1 tablespoon whole milk (divided)
- 1 large egg (optional)
Pantry & Seasonings
- 1 ¼ teaspoons salt (divided)
- ½ cup all-purpose flour
- 1 ½ cups chicken broth (divided)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried tarragon
- â…› teaspoon nutmeg
- ¾ teaspoon black pepper
Proteins & Vegetables
- 3 cups cooked chicken, shredded
- ¾ cup frozen peas
- ¾ cup frozen corn
Baking
- 1 prepared 9-inch pie crust
Instructions
- Preheat Oven: Set your oven to 375°F to prepare for baking the pie later.
- Sauté Vegetables: Heat 2 tablespoons of butter in a 10-inch ovenproof skillet over medium heat. Add diced celery, carrots, and onion and cook for 5-6 minutes until tender. Stir in garlic and ¼ teaspoon salt and cook for 30 seconds until fragrant. Transfer the cooked vegetables to a clean plate.
- Make Roux and Sauce: Reduce skillet heat to medium-low and add remaining 3 tablespoons of butter. Once melted, sift in flour and immediately pour in ½ cup chicken broth, whisking continuously until a thick paste forms in about 15 seconds. Gradually whisk in remaining 1 cup milk and 1 cup broth in ¼ cup increments, allowing the sauce to slightly thicken between additions.
- Season and Combine Filling: Lower heat to low and add thyme, rosemary, tarragon, nutmeg, 1 teaspoon salt, and black pepper. Cook, stirring constantly, for 2-3 minutes until sauce coats the back of a spoon. Remove from heat and stir in the cooked vegetables, shredded chicken, peas, and corn.
- Prepare Pie Crust: Roll out the pie crust to a 12-inch circle. Transfer the crust over the filling in the skillet, leaving about 1 inch of overhang. Fold the overhang over itself from one side to form a rope-like edge pattern along the skillet rim by pressing with your finger at an angle.
- Apply Egg Wash and Vent: Mix the egg with 1 tablespoon of milk and brush this mixture over the pie crust and edges to promote browning. Cut an ‘X’ in the center of the crust to allow steam to escape during baking.
- Bake: Place the skillet in the oven and bake for 40-45 minutes until the crust is golden brown and cooked through. Allow to rest for 5-10 minutes before serving to set the filling.
Notes
- Using an ovenproof skillet simplifies cooking and cleanup by combining stovetop and oven steps in one vessel.
- Shredded cooked chicken can be rotisserie or leftover chicken for convenience.
- Rolling the pie crust to 12 inches ensures adequate coverage and a nice crust edge for sealing.
- The egg wash provides a beautiful golden color and a slight sheen to the crust.
- Make sure to cut a vent on top of the crust to allow steam to escape and prevent soggy crust.
- Let the pot pie rest before serving to avoid filling spill and improve texture.
