Skillet Chicken Pot Pie – Cozy Comfort in One Pan
Nothing beats the smell of a bubbling chicken pot pie on a chilly evening. This skillet version brings all the classic flavors you love, without the fuss of a full pie crust and hours in the oven. It’s hearty, creamy, and loaded with tender chicken and vegetables, all tucked under a golden, flaky topping.
You get the comfort of a classic pot pie with the ease of a weeknight meal. If you’ve got a cast-iron skillet and a few pantry staples, you’re halfway there.
Skillet Chicken Pot Pie - Cozy Comfort in One Pan
Ingredients
Method
- Prep and preheat: Set your oven to 400°F (200°C).Pat the chicken dry and season with salt and pepper.
- Brown the chicken: Heat a large oven-safe skillet (12-inch cast iron works great) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken until lightly browned and just cooked through, about 4–6 minutes per side.Remove to a plate and let rest.
- Sauté the aromatics: Reduce heat to medium. Add 2 tablespoons butter, then the onion, carrots, and celery. Cook until softened, 6–8 minutes.Stir in garlic and thyme; cook 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes, stirring, until the flour smells toasty and no dry spots remain.
- Add liquids: Slowly whisk in the chicken broth, scraping up any browned bits. Stir in the milk or half-and-half and the bay leaf.Simmer 4–6 minutes until the sauce is thick and creamy.
- Chop the chicken: While the sauce simmers, chop or shred the chicken into bite-size pieces.
- Combine and season: Stir the chicken, peas, and parsley into the sauce. Taste and season with salt, pepper, and a splash of lemon juice if you like a brighter finish. The filling should be thick but spoonable.If too thick, add a splash of broth; if too thin, simmer 2–3 more minutes.
- Add the topping: Puff pastry: Lay the sheet over the skillet, tuck in edges, and cut a few slits for steam. Brush with egg wash if using.
- Biscuit dough: Arrange biscuits on top of the filling, leaving small gaps so steam can escape.
- Drop biscuits: Spoon mounds evenly over the surface.
- Bake: Transfer the skillet to the oven. Bake 18–25 minutes, until the topping is golden and cooked through and the filling is bubbly around the edges.
- Rest and serve: Let the pot pie rest 10 minutes so the filling sets slightly.Sprinkle with extra parsley and serve warm.
What Makes This Recipe So Good
- One-pan convenience: Everything cooks in the same skillet, from sautéing veggies to baking the crust. Cleanup is easy.
- Balanced and hearty: Savory chicken, creamy sauce, and a crisp topping make each bite satisfying without being heavy.
- Flexible ingredients: Fresh or frozen vegetables both work, and you can swap in store-bought rotisserie chicken.
- Faster than traditional pot pie: A biscuit or puff pastry topping cuts bake time but still brings that classic pot pie feel.
- Great for leftovers: Reheats well and tastes even better the next day.
Shopping List
- Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts
- Butter: 4 tablespoons (divided)
- Olive oil: 1 tablespoon
- Onion: 1 medium, diced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Frozen peas: 1 cup
- Fresh thyme: 1 teaspoon chopped (or 1/2 teaspoon dried)
- Fresh parsley: 2 tablespoons chopped
- All-purpose flour: 1/3 cup
- Chicken broth: 2 cups, low-sodium
- Milk or half-and-half: 1 cup
- Bay leaf: 1
- Salt and pepper: To taste
- Lemon juice: 1 to 2 teaspoons (optional, for brightness)
- Topping: One of the following:
- Puff pastry sheet, thawed
- Refrigerated biscuit dough (8 small biscuits)
- Homemade drop biscuits (your favorite recipe)
- Egg wash (optional for shine): 1 egg beaten with 1 tablespoon water if using puff pastry
How to Make It
- Prep and preheat: Set your oven to 400°F (200°C).Pat the chicken dry and season with salt and pepper.
- Brown the chicken: Heat a large oven-safe skillet (12-inch cast iron works great) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken until lightly browned and just cooked through, about 4–6 minutes per side.Remove to a plate and let rest.
- Sauté the aromatics: Reduce heat to medium. Add 2 tablespoons butter, then the onion, carrots, and celery. Cook until softened, 6–8 minutes.Stir in garlic and thyme; cook 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes, stirring, until the flour smells toasty and no dry spots remain.
- Add liquids: Slowly whisk in the chicken broth, scraping up any browned bits. Stir in the milk or half-and-half and the bay leaf.Simmer 4–6 minutes until the sauce is thick and creamy.
- Chop the chicken: While the sauce simmers, chop or shred the chicken into bite-size pieces.
- Combine and season: Stir the chicken, peas, and parsley into the sauce. Taste and season with salt, pepper, and a splash of lemon juice if you like a brighter finish. The filling should be thick but spoonable.If too thick, add a splash of broth; if too thin, simmer 2–3 more minutes.
- Add the topping:
- Puff pastry: Lay the sheet over the skillet, tuck in edges, and cut a few slits for steam. Brush with egg wash if using.
- Biscuit dough: Arrange biscuits on top of the filling, leaving small gaps so steam can escape.
- Drop biscuits: Spoon mounds evenly over the surface.
- Bake: Transfer the skillet to the oven. Bake 18–25 minutes, until the topping is golden and cooked through and the filling is bubbly around the edges.
- Rest and serve: Let the pot pie rest 10 minutes so the filling sets slightly.Sprinkle with extra parsley and serve warm.
How to Store
- Refrigerate: Cool completely, then cover the skillet or transfer to an airtight container. Keep up to 4 days.
- Freeze: For best texture, freeze the filling without the topping in a freezer-safe container for up to 3 months. Thaw overnight, reheat in a skillet, then add fresh topping and bake.
- Reheat: Warm portions in a 350°F oven for 15–20 minutes, or microwave gently in 30-second bursts.Add a splash of broth if the filling thickens too much.
Health Benefits
- Lean protein: Chicken provides essential amino acids that support muscle repair and keep you full.
- Vegetables: Carrots, celery, peas, and onions bring fiber, vitamins A and C, and antioxidants.
- Customizable richness: Use milk instead of half-and-half, or reduce butter slightly to lighten it up without losing creaminess.
- Balanced meal: Protein, carbs, and fats in one dish make it satisfying and steady on blood sugar when portioned well.
What Not to Do
- Don’t skip the roux: Flour must cook briefly with butter and vegetables to avoid a raw flour taste and to thicken the sauce properly.
- Don’t drown the filling: Too much liquid makes a soupy pie and soggy topping. The filling should be thick before baking.
- Don’t cover steam vents: If using puff pastry, always cut slits to release steam; otherwise the pastry can get gummy.
- Don’t overbake the chicken: Since it simmers in sauce and bakes again, cook it just until done during the sear.
- Don’t skip resting time: A short rest helps the sauce set and prevents runny slices.
Recipe Variations
- Rotisserie shortcut: Use shredded rotisserie chicken. Skip the searing step and start with the vegetables.
- TURKEY version: Swap in leftover roast turkey for a post-holiday twist.
- Mushroom and herb: Add 8 ounces sliced mushrooms with the vegetables and bump up the thyme or add rosemary.
- Dairy-light: Use 2% milk and 1 tablespoon less butter.Add a spoon of Greek yogurt at the end for creaminess.
- Gluten-free: Use a gluten-free flour blend for the roux and a gluten-free biscuit mix for the topping.
- Puff pastry pepper crust: Sprinkle cracked black pepper and flaky salt on puff pastry before baking for extra bite.
- Extra veg: Stir in chopped spinach or kale during the last 2 minutes of simmering for more greens.
FAQ
Can I make this ahead?
Yes. Make the filling up to 2 days ahead and refrigerate. When ready to bake, warm the filling in the skillet, add the topping, and bake until golden and bubbly.
What’s the best skillet to use?
A 12-inch cast-iron skillet is ideal because it heats evenly and goes from stove to oven.
Any oven-safe skillet of similar size works.
How do I know the topping is done?
Biscuits should be golden on top and cooked through in the center. Puff pastry should be deeply golden and flaky. If browning too fast, tent loosely with foil.
Can I use frozen mixed vegetables?
Absolutely.
Use about 2 cups and add them straight from the freezer. No need to thaw; just stir into the sauce before topping.
How can I thicken a runny filling?
Simmer a few extra minutes to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon cold milk and stir it in, cooking until thickened.
Is there a dairy-free option?
Use olive oil or dairy-free butter, and swap the milk for unsweetened oat or almond milk. Coconut milk works too but will add a mild coconut flavor.
Wrapping Up
Skillet Chicken Pot Pie delivers classic comfort with modern, weeknight-friendly simplicity.
It’s creamy, savory, and satisfying, with a flaky top that seals in all the goodness. Keep the ingredients flexible, taste as you go, and let the oven do the rest. Whether you serve it for Sunday dinner or a cozy Tuesday night, this one-pan wonder earns a spot in your regular rotation.
