One Crust Chicken Pot Baked in a Skillet
This easy skillet chicken pot pie is perfect for busy families who want a hearty, homemade meal on the table fast. With a flaky, golden crust on top and a creamy, savory chicken and veggie filling underneath, this one-pan recipe is as convenient as it is comforting. It’s ideal for weeknights when you need something simple, nutritious, and kid-approved!
Why You’ll Love This Recipe:
- Quick and Easy: Made with simple pantry ingredients, it’s perfect for busy weeknights.
- One-Skillet Wonder: Enjoy a delicious meal with minimal cleanup.
- Comforting Flavors: The creamy chicken and veggie filling, topped with a golden, flaky crust, delivers classic comfort food.
- Family Favorite: A dish everyone will love, from kids to adults.
- Satisfying and Hearty: A filling meal that’s both nutritious and delicious.
Ingredients:
- Pie Crust: Whether you use store-bought or homemade, both work perfectly! I like to double my homemade crust recipe for a thicker, flaky top layer on the pot pie.
- Chicken Breast: Cooked and shredded. You can substitute rotisserie chicken for a quicker option, or use cooked turkey if you have leftovers.
- Mirepoix: I use a diced mirepoix mix. If you can’t find the fresh mix, a bag of frozen mirepoix is an excellent substitute.
- Butter: For sautéing the vegetables.
- All-Purpose Flour: To thicken the filling.
- Chicken Broth: Adds flavor and moisture.
- Heavy Whipping Cream: For a rich, creamy texture. You can substitute with half-and-half if you prefer a lighter option.
- Frozen Peas and Carrots: A convenient mix for added flavor and color. You can also use just peas or carrots, or whatever vegetables you prefer.
- Spices and Herbs: Dried parsley, thyme, sage, dried minced onion, garlic, salt, and pepper to taste.
Kitchen Tools (affiliate links): large cast iron skillet
How to Make Skillet Chicken Pot Pie
Step 1: Cook the chicken
- Place the chicken breasts in a pot of water and bring it to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the chicken is fully cooked. Remove the chicken from the water, let it cool slightly, and shred it. Set aside.
Step 2: preheat the oven
- Preheat your oven to 400°F (200°C).
Step 3: cook the vegetables
- In a large cast iron skillet, melt the butter over medium heat. Add the mirepoix (celery, carrots and onions) and sauté until tender.
Step 4: Make the Filling
- Sprinkle the flour over the cooked vegetables and stir to coat them well.
- Slowly pour in the chicken broth and heavy cream, stirring constantly until the mixture begins to thicken.
- Add in the shredded chicken, frozen peas and carrots, and season with dried parsley, thyme, sage, minced onion, garlic, salt, and pepper. Let the filling simmer for another 5 minutes, stirring occasionally, until it’s heated through and thickened to your preference.
Step 5: Assemble the Pot Pie
- Prepare the homemade pie dough or use store-bought dough. Carefully lay the rolled-out dough over the skillet with the chicken pot pie filling.
- Trim any excess dough around the edges with a sharp knife, leaving about an inch to fold over the edge.
- Use a sharp knife to make a few small slits or vents in the center of the dough.
Step 6: Bake the Pot Pie
- For a golden, glossy finish, use a pastry brush to apply an egg wash (1 beaten egg yolk mixed with 1 tablespoon of water) to the top of the dough.
- Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Once done, take the pot pie out of the oven and let it cool for a few minutes before serving.
Recipe Tips for the Best Chicken Pot Pie
- Adjusting Consistency: If the filling seems too thick, gradually add more chicken broth, a little at a time, until you reach your desired consistency. The mixture should be creamy but not overly thick or runny.
- Convenience Ingredients: For a quicker prep, use pre-made pie crusts, rotisserie chicken, and frozen mixed vegetables. These shortcuts save time without sacrificing flavor.
More Skillet Meals
- Southwest Skillet with Ground Beef
- Creamy Italian Sausage Tortellini Skillet
- Cast Iron Skillet Pork Chops with Creamy Sauce
Skillet Chicken Pot Pie with One Crust
This easy chicken pot pie recipe is a comforting classic made in a skillet with a buttery crust, tender chicken, and creamy vegetable filling. Customize it with your favorite vegetables and herbs for a hearty, family-favorite meal everyone will love!
Ingredients
- pie crust store bought or homemade
- ½ cup butter
- 10 ounces mirepoix mix, fresh or frozen
- ¾ cup all purpose flour
- 3 ½ cups chicken broth
- 1 cup heavy cream
- 12 ounce bag frozen peas and carrots
- 2 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 2 teaspoon dried minced onion
- 2 teaspoon dried minced garlic
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds chicken breast cooked and shredded
Instructions
- Place the chicken breasts in a pot of water and bring it to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the chicken is fully cooked. Remove the chicken from the water, let it cool slightly, and shred it. Set aside.
- Preheat your oven to 400°F (200°C).
- In a large cast iron skillet, melt the butter over medium heat. Add the mirepoix (celery, carrots and onions) and sauté until tender.
- Sprinkle the flour over the cooked vegetables and stir to coat them well.
- Slowly pour in the chicken broth and heavy cream, stirring constantly until the mixture begins to thicken.
- Add in the shredded chicken, frozen peas and carrots, and season with dried parsley, thyme, sage, minced onion, garlic, salt, and pepper. Let the filling simmer for another 5 minutes, stirring occasionally, until it’s heated through and thickened to your preference.
- Prepare the homemade pie dough or use store-bought dough. Carefully lay the rolled-out dough over the skillet with the chicken pot pie filling.
- Trim any excess dough around the edges with a sharp knife, leaving about an inch to fold over the edge.
- Use a sharp knife to make a few small slits or vents in the center of the dough.
- For a golden, glossy finish, use a pastry brush to apply an egg wash (1 beaten egg yolk mixed with 1 tablespoon of water) to the top of the dough.
- Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Once done, take the pot pie out of the oven and let it cool for a few minutes before serving.
Notes
- Adjusting Consistency: If the filling seems too thick, gradually add more chicken broth, 1 tablespoon at a time, until you reach your desired consistency. The mixture should be creamy but not overly thick or runny.
- Convenience Ingredients: For a quicker prep, use pre-made pie crusts, rotisserie chicken, and frozen mixed vegetables. These shortcuts save time without sacrificing flavor.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
Took alittle time because cooked chicken but if you used rotisserie chicken would be so much faster! Great flavors and thickness was great! Having only one crust was great as well!
Thank you! Yes a rotisserie chicken would make this a faster recipe.
Thank you for sharing this Pot-pie recipe. I wondered how the crust would be browned if it was a Skillet recipe? Maybe you could add onto the title, “Skillet and oven” recipe? I will try just the top one crust recipe though, as that makes the Baking time quicker.
Thanks again for sharing with us.