Skillet Chicken Pot Pie is a comforting, hearty dish packed with tender chicken, fresh vegetables, and a creamy sauce, all topped with a golden, flaky crust. This one-pan recipe is easy to make and perfect for a cozy family dinner.
This classic skillet chicken pot pie made in a 9-inch cast iron skillet is so savory, filling, creamy, and delicious. Chicken pot pie is the ultimate comfort food for cold nights. Filled with shredded chicken, peas, carrots, corn, and creamy gravy and wrapped in a flakey golden pie crust. It’s delicious and also so easy to make!
This recipe is sure to be a crowd-pleaser and is very easy to make with basic ingredients. The cooking process can be made even more weeknight-friendly with frozen veggies, premade crust, and a pre-cooked rotisserie chicken.
Why This Recipe Works
The chicken pot pie filling is comprised of 3 individual layers—chicken, vegetables, and then a creamy chicken gravy on top. The result is magically a homogenous mix of savory flavors!
The bottom layer of chicken helps the crust to cook better by creating a barrier from the creamy filling. Plus cast iron retains and transfers heat very well and makes for even cooking of the crust. I promise if you follow this recipe exactly as written, your bottom crust will be beautifully golden.
If you enjoyed this recipe, also try my skillet sherpherd’s pie and my skillet corned beef and hash.
Ingredients
Boneless skinless chicken breast: you can also use boneless chicken thighs or even precooked rotisserie chicken. Shredded chicken is my favorite in terms of overall consistency. Use leftover rotisserie chicken to make buffalo chicken dip or buffalo chicken mac and cheese!
Carrots, peas, and corn: Look for combination bags of frozen peas, carrots, and corn.
Medium yellow onion: onion adds delicious flavor along with the veggies. Yellow or white onion are the best options.
Butter: butter adds richness and helps form the base of the roux in this recipe.
All-purpose flour: the creamy filling in chicken pot pie is formed by a roux. Flour is critical for the proper thickness required.
Chicken broth: chicken broth adds flavor and body to the creamy sauce. While you could substitute water, it will not have the same texture. Use low-sodium broth if you prefer. You can also use chicken stock.
Whole milk: you can also use low-fat or 2% milk if you prefer however whole milk is best. Milk contributes to the dish’s flavor and buttery texture.
Pie crusts: make your own or simply buy premade crusts. Be sure they’re fully thawed and closer to room temp before trying to unwrap (to prevent breaking/tearing). Also, see my skillet pumpkin pie!
See the recipe card for full information on ingredients and quantities below
Step by Step Instructions
Step 1.
Preheat oven to 425°F.
Step 2.
In a Dutch oven or large lidded pot, combine chicken breast, corn, carrots, and peas. Add enough water to cover and bring to a boil (image 2a). Cover the Dutch oven and immediately reduce to a simmer. Simmer for 15 minutes or until the chicken is fully cooked through. Transfer chicken to a cutting board and strain veggies. Set aside in a bowl. Shred chicken with two forks and set aside
Step 3.
In the same Dutch oven or saucepan, melt butter over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes (image 3a). Stir in flour, salt, and pepper
step -4
Slowly stir in chicken broth and milk (1/2 cup each per addition, stirring in between) (image 4a). Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes (image 4b). Remove from heat and set aside.
Step 5.
Place the bottom pie crust in a 9-inch cast iron skillet or pie dish (see note below for skillet). You want enough dough to have the crust come to the top of the sides of the skillet.
Step 6.
Place a layer of shredded chicken in the bottom pie crust (image 6a). Top with an even layer of vegetables (image 6b) and then pour the hot gravy liquid over the entire pie (image 6c).
Step 7.
Cover with top crust, trim excess dough, or roll/curl the dough directly under it and crimp edges to seal. This makes for a puffier crust (see note below on crust tips). Use a knife to create four equal incisions in the crust top.
Step 8.
Brush the top crust all over with egg/water mixture (this is optional but it’s what helps make the crust shiny and golden). Bake for 30 to 35 minutes, or until pastry is golden brown. Let cool for 10 minutes before serving so the filling can stiffen.
Skillet Chicken Pot Pie is a comforting, hearty dish packed with tender chicken, fresh vegetables, and a creamy sauce, all topped with a golden, flaky crust. This one-pan recipe is easy to make and perfect for a cozy family dinner.
This classic skillet chicken pot pie made in a 9-inch cast iron skillet is so savory, filling, creamy, and delicious. Chicken pot pie is the ultimate comfort food for cold nights. Filled with shredded chicken, peas, carrots, corn, and creamy gravy and wrapped in a flakey golden pie crust. It’s delicious and also so easy to make!
This recipe is sure to be a crowd-pleaser and is very easy to make with basic ingredients. The cooking process can be made even more weeknight-friendly with frozen veggies, premade crust, and a pre-cooked rotisserie chicken.
Why This Recipe Works
The chicken pot pie filling is comprised of 3 individual layers—chicken, vegetables, and then a creamy chicken gravy on top. The result is magically a homogenous mix of savory flavors!
The bottom layer of chicken helps the crust to cook better by creating a barrier from the creamy filling. Plus cast iron retains and transfers heat very well and makes for even cooking of the crust. I promise if you follow this recipe exactly as written, your bottom crust will be beautifully golden.
If you enjoyed this recipe, also try my skillet sherpherd’s pie and my skillet corned beef and hash.
Ingredients
Boneless skinless chicken breast: you can also use boneless chicken thighs or even precooked rotisserie chicken. Shredded chicken is my favorite in terms of overall consistency. Use leftover rotisserie chicken to make buffalo chicken dip or buffalo chicken mac and cheese!
Carrots, peas, and corn: Look for combination bags of frozen peas, carrots, and corn.
Medium yellow onion: onion adds delicious flavor along with the veggies. Yellow or white onion are the best options.
Butter: butter adds richness and helps form the base of the roux in this recipe.
All-purpose flour: the creamy filling in chicken pot pie is formed by a roux. Flour is critical for the proper thickness required.
Chicken broth: chicken broth adds flavor and body to the creamy sauce. While you could substitute water, it will not have the same texture. Use low-sodium broth if you prefer. You can also use chicken stock.
Whole milk: you can also use low-fat or 2% milk if you prefer however whole milk is best. Milk contributes to the dish’s flavor and buttery texture.
Pie crusts: make your own or simply buy premade crusts. Be sure they’re fully thawed and closer to room temp before trying to unwrap (to prevent breaking/tearing). Also, see my skillet pumpkin pie!
See the recipe card for full information on ingredients and quantities below
Step by Step Instructions
Step 1.
Preheat oven to 425°F.
Step 2.
In a Dutch oven or large lidded pot, combine chicken breast, corn, carrots, and peas. Add enough water to cover and bring to a boil (image 2a). Cover the Dutch oven and immediately reduce to a simmer. Simmer for 15 minutes or until the chicken is fully cooked through. Transfer chicken to a cutting board and strain veggies. Set aside in a bowl. Shred chicken with two forks and set aside
Step 3.
In the same Dutch oven or saucepan, melt butter over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes (image 3a). Stir in flour, salt, and pepper
step -4
Slowly stir in chicken broth and milk (1/2 cup each per addition, stirring in between) (image 4a). Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes (image 4b). Remove from heat and set aside.
Step 5.
Place the bottom pie crust in a 9-inch cast iron skillet or pie dish (see note below for skillet). You want enough dough to have the crust come to the top of the sides of the skillet.
Step 6.
Place a layer of shredded chicken in the bottom pie crust (image 6a). Top with an even layer of vegetables (image 6b) and then pour the hot gravy liquid over the entire pie (image 6c).
Step 7.
Cover with top crust, trim excess dough, or roll/curl the dough directly under it and crimp edges to seal. This makes for a puffier crust (see note below on crust tips). Use a knife to create four equal incisions in the crust top.
Step 8.
Brush the top crust all over with egg/water mixture (this is optional but it’s what helps make the crust shiny and golden). Bake for 30 to 35 minutes, or until pastry is golden brown. Let cool for 10 minutes before serving so the filling can stiffen.
I'm Sandra and this is where I share my stuff. I am madly in love with food. You will find a balance of healthy recipes, comfort food and indulgent desserts.
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