Skillet Chicken Pot Pie is my favorite way to use up leftover chicken or turkey. A creamy chicken stew loaded with carrots, onion and peas backed under a flaky crust is the ultimate comfort food!
The recipe is so easy to make. If you don't have leftover chicken or turkey, then a rotisserie bird is the way to go!
Cooked chicken or turkey: This recipe is a great way to use leftover chicken or turkey, just shred it and it's ready to go. But if you want to make the recipe and you have no leftovers, a rotisserie chicken or turkey breast will work great.
Chicken or turkey broth: If you have homemade both, the that's great, If you don't then choose a good quality readymade brand. One of my favorites is
Pie crust: Using a purchased prepared pie dough here is perfectly acceptable. However, no one will skoff at homemade dough either. Another option for dough is to use puff pastry. If you are buying puff pastry frozen, be sure to read the directions on how to thaw it correctly.
How to make the recipe
Preheat the oven to 400°F. In a 14-inch cast iron or ovenproof skillet, combine the butter and onions, carrots, and thyme over medium heat. Stir frequently until the onion is softened, about 2 minutes.
Sprinkle the flour over the vegetables and stir. Stir for 1 minute over medium heat.
Add the stock and stir constantly. Add the cream, chicken, peas, and smoked paprika to the pot and bring to a simmer, stirring often, for 2 to 3 minutes until the sauce has thickened. Season with salt and pepper as you like. (image 1)
Prepare the pie dough following the package directions, or as directed in the recipe. Roll out the pie crust to be about 1 inch larger than your pan.
Place the crust over the pot pie filling and press into the edges of the dish. Brush with an egg wash and cut vents in the top of the crust as it will rise slightly while it cooks. (image 2)
Bake until the crust is firm, golden brown, and the filling is hot, 30 to 40 minutes. Allow to cool for a few moments before serving.
Storing the recipe
- The filling can be prepared, cooled, and refrigerated for up to 8 hours.
- If you have any leftovers from the Chicken Pot Pie, keep it in an airtight container in the fridge for 3 to 4 days. Keep in mind that because of the style of crust, it won't be as crisp as when fresh out of the oven.
- I usually go for chicken or turkey in this recipe but there's no reason you can't use things like leftover beef or pork. Just switch the broth to one that suits the meat you are adding to the recipe.
- If you want to cut a few calories, you can use milk in place of the cream. But you might find the sauce won't be as thick.
- To make egg wash, 1 egg mixed with 1 Tbs. water will create the perfect mixture to add to the top of the pie crust and help it brown nicely.
- I like to use pie crust for the topping, but you could also use a sheet of puff pastry, cut to fit. Follow the package instructions to properly thaw the puff pastry before using.
Cast-Iron Skillet for Chicken Pot Pie
I love using a cast iron skillet for making this recipe. No other pan holds heat as well as it does. And on top of that, it’s affordable, versatile, and nearly indestructible. Cast iron is truly stick-proof, but only when it has been well seasoned from the get-go and when its finish is maintained with proper cleaning technique.
I love making this in the skillet as it is very easy but there's no reason you can't assemble the pot pie in a standard pie dish and bake it in the oven. You'll still need a skillet or similar pan to cook the vegetables and to create the sauce but then you can transfer the mixture to a pie dish, add the crust, and bake as instructed.
You can definitely experiment with other vegetables in the mix. I like onion and carrot but you could easily add some frozen peas and sliced mushrooms as well or in place of these. Other vegetables that work include chopped broccoli, cauliflower, zucchini, or leeks. You could also add some frozen corn.
You can freeze the pot pie, but you may not want to freeze it in the skillet. So I would suggest making this in a pie dish or other shallow casserole dish. I'd also suggest freezing it unbaked. Cover tightly with plastic wrap, and then aluminum foil and place it in the freezer. Remove from the freezer, unwrap, brush crust with the egg wash, and bake when ready.
Looking for more great-tasting easy chicken recipes? Try the simple Chicken Fried Rice, Easy Chicken Milanese, or The Easiest Instant Pot Hawaiian Chicken or these great Chicken Street Tacos from Glenda Embree!
Comments and ratings
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Skillet Chicken Pot Pie
- 6 tablespoons butter
- 1 cup onion finely diced
- 1 cup carrot finely diced
- 2 teaspoon dried thyme
- ⅓ cup all-purpose flour
- 3-4 cups low-sodium chicken or turkey broth
- ¾ cup heavy cream
- 3 cups cooked chicken or turkey diced or shredded
- 1 cup frozen peas
- 1 teapoon smoked paprika optional
- Salt and fresh ground black pepper to taste
- 1 pie crust thawed, homemade or refrigerated
- 1 egg mixed with 1 tablespoon water
- Preheat the oven to 400°F.
- Melt the butter in a 14-inch cast iron or ovenproof skillet. Add the onion, carrots, and thyme and cook, stirring often, until softened, about 2 minutes.
- Sprinkle the flour over the vegetables and stir. Cook, stirring over medium heat for 1 minute.
- Add the broth, stirring constantly. Add the cream, chicken, peas, and smoked paprika. Bring to a simmer, stirring often, and cook until sauce has thickened, 2 to 3 minutes. Season with salt and pepper to taste.
- Roll out the pie crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the pan. Brush the crust with the egg wash and cut vents in the top of the crust.
- Bake until very golden and bubbly and the crust is done, 30 to 40 minutes. Let cool for a little bit before serving.