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!

chicken pot pie with a buttery golden crust in a cast iron skillet

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: A mix of 1 small yellow onion, 2 carrots, and 2 celery stalks, all diced. If you’re short on fresh vegetables, a bag of frozen mirepoix works just as well.
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: Preheat the Oven and Prepare the Pie Crust

Preheat your oven to 400°F (200°C).

Step 2: Cook the Vegetables

In a large cast iron skillet, melt the butter over medium heat.
Add the diced onion, carrots, and celery (mirepoix) to the skillet. Sauté for 5-7 minutes, until the vegetables are tender.

Step 3: Make the Filling

Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes.
Stir 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, ensuring it’s heated through and thickened to your liking.

homemade flaky pie crust on top of chicken pot pie filling

Step 4: Assemble the Pot Pie

Carefully place the pie crust over the filling, trimming any excess dough around the edges. Tuck the edges of the crust down around the filling.
Use a sharp knife to make a few small slits in the top crust to allow steam to escape.

Step 5: Bake the Pot Pie

Brush the top of the crust with an egg wash for a golden, glossy finish (optional).
Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Once done, remove the pot pie from the oven and let it cool for a few minutes before serving.

a closeup view of chicken pot pie on a plate

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

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!

Prep Time 25

Cook Time 35

Resting Time 5

Serving Size 8 people

Ingredients

pie crust store bought or homemade
½ cup butter
1 cup yellow onion chopped
1 cup carrots peeled and chopped small
¾ cup celery chopped small
½ cup all purpose flour
3 ½ cups chicken broth
1 cup heavy cream
1 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
3 chicken breast cooked and shredded

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat.
Add the diced onion, carrots, and celery (mirepoix) to the skillet. Sauté for 5-7 minutes, until the vegetables are tender.
Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes.
Stir in the frozen peas and carrots, and season with dried parsley, thyme, sage, minced onion, garlic, salt, and pepper. Add in the shredded chicken. Let the filling simmer for another 5 minutes, ensuring it’s heated through and thickened to your liking.
Carefully place the pie crust over the filling, trimming any excess dough around the edges. Tuck the edges of the crust around the filling.
Use a sharp knife to make a few small slits in the top crust to allow steam to escape.
Brush the top of the crust with an egg wash for a golden, glossy finish (optional).
Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Once done, remove the pot pie from 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.

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