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–+ servings
spoon in the pot pie skillet scooping the filling mixture

Skillet Chicken Pot Pie

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Created by Mariam Ezzeddine
The ultimate comfort food, this Chicken Pot Pie Skillet is so easy and delicious! A creamy and hearty filling wrapped up in a golden pie crust, this simple one skillet meal will hit the spot. Made with household staples, you can have dinner on the table in no time.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
servings

Ingredients

  • ¼ cup unsalted butter
  • ⅓ cup yellow onion diced
  • ⅓ cup celery sliced
  • 1 tbsp. garlic minced
  • ¼ cup all-purpose flour
  • 1 teaspoon fresh thyme minced
  • Salt and pepper to taste
  • 1 ½ cup chicken broth
  • ½ cup heavy cream
  • 1 ¼ cup frozen carrots and peas
  • 2 ½ cups rotisserie chicken shredded
  • 1 unbaked pie crusts thawed

Instructions

  • Preheat the oven to 400 degree F.
  • Heat a 10 inch cast iron skillet over a medium heat; add butter, once the butter is melted add in the onions, celery and garlic. Cook till the onions turn translucent.
  • Sprinkle the flour along with the thyme, salt and pepper. Whisk in the chicken broth and heavy cream. Cook for 5-6 minutes until the sauce thickens.
  • Add the frozen carrot and peas along with the shredded chicken. Stir and cook for 2 minutes. Remove the skillet from the heat and set aside.
  • Top the skillet with the pie dough crust and seal the edges by pressing them around the skillet. With a sharp knife make small slits in the center of the crust.
  • Bake the skillet pot pie for 25-30 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.
  • Scoop and serve the chicken pot pie while it is still warm.

Notes

  • Feel free to change the veggies in the filling and add your favorites to this cast iron chicken pot pie. Try vegetables like sautéed mushrooms, broccoli, spinach, or corn. This recipe is a great way to clear up leftover vegetables in your fridge.
  • Don’t skip allowing the pie to cool before cutting, as cooling allows the filling can thicken. If you cut it too soon, the filling will spill out as you try to serve a slice.
  • If you don’t have a cast-iron pan, you can transfer the filling to a baking dish and place the pie crust on top of that instead.
  • If you don’t have a pie crust, buttery biscuits can be used instead.
  • You can quickly shred chicken by removing the skin and bones and adding it to a mixing bowl with a whisk attachment. Save the bones to make chicken broth. 
  • Save yourself time by using cooked rotisserie chickens from the grocery store.
  • The pie crust must be thawed or it'll crack as you try to add it to the skillet. 
  • You can brush with egg wash to give the crust a shiny crust.

Nutrition

Calories: 372kcal | Carbohydrates: 18g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 384mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2505IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
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