Skillet Chicken Pot Pie

5 from 3 votes
1 hour
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Skillet Chicken Pot Pie is pure classic comfort food made in one pan for an easy dinner that’s sure to become a family favorite! Everyone will come running for the creamy, cheesy sauce, loaded with tender chicken, fresh vegetables, and a golden, flaky crust. It’s a hearty, satisfying meal perfect for cozy weeknights or gatherings with loved ones. Serve my Corn Succotash on the side!

Photo of Cheesy Skillet Chicken Pot Pie on light blue background in cast iron skillet with some served to expose the filling.

How to make Skillet Chicken Pot Pie:

  • Start with two large boneless skinless chicken breast halves and cut into small (1/2 to 1-inch Pieces)
  • Heat butter and oil in a cast-iron skillet over medium-high heat.
  • Add the chicken and brown well on all sides until cooked through.  Transfer to a plate.
Photo of chicken pieces being browned in cast iron skillet.
  • Refresh the butter and oil and cook onions until softened.
  • Add potatoes and saute for several minutes.
Photo of onions and potatoes cooking in cast iron skillet.
  • Add a touch more butter, flour, and chicken broth.
  • Add the chicken back to the skillet along with a purchased thawed frozen vegetable combination.
  • Bring to a simmer.
  • Add a touch of cream, then some grated Cheddar cheese, and stir well to melt the cheese.
  • Take it off the heat.
Photo of the chicken pot pie filling with cheese being stirred in with wooden spoon.
  • Top with purchased refrigerated pastry.  Brush with an egg wash….
Photo of the pot pie with pastry placed over the filling.
  • Bake…  And friends!!
Photo of baked Cheesy Skillet Chicken Pot Pie on blue towel.

You’ve got an amazing bubbling, hearty, homestyle Skillet Chicken Pot Pie perfect for a casual gathering with friends or a wonderful meal your family will love!

Photo of Cheesy Skillet Chicken Pot Pie with some served to expose the filling.

Close-up photo of Cheesy Skillet Chicken Pot Pie in cast iron skillet showing the filling.

What to serve with Chicken Pot Pie:

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Cheesy Skillet Chicken Pot Pie - Overhead close-up shot with some served

Skillet Chicken Pot Pie

5 from 3 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Skillet Chicken Pot Pie is pure classic comfort food made in one pan for an easy dinner that's sure to become a family favorite! Everyone will come running for the creamy, cheesy sauce, loaded with tender chicken, fresh vegetables, and a golden, flaky crust. It's a hearty, satisfying meal perfect for cozy weeknights or gatherings with loved ones.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Chicken and Turkey
Cuisine American
Servings 4 -6
Calories 500 kcal

Ingredients
  

  • 4 tablespoons butter - divided
  • 2 tablespoons canola oil - divided
  • 2 large boneless skinless chicken breast halves - cut into 1/2-inch to 1-inch pieces
  • Salt and freshly ground black pepper - to taste
  • 1 medium onion - chopped
  • 7-8 ounces red or Yukon Gold potatoes - cubed, approximately 1 1/2 cups
  • 1/4 cup all-purpose flour
  • 1 can (15-ounce) chicken broth
  • 1 bag (12-ounce) frozen mixed vegetables - thawed under cold running water and drained
  • 1/2 cup heavy cream
  • 2 cups shredded sharp Cheddar cheese
  • 1 teaspoon dry mustard
  • 2 tablespoons chopped fresh parsley
  • 1 (9-inch) refrigerated pie crust - purchased or homemade, kept very cold
  • 1 large egg - mixed with water for an egg wash

Instructions
 

  • Preheat oven to 400 degrees.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a 10-inch cast-iron (or other ovenproof) skillet over medium-high heat.
  • Season the chicken with salt and black pepper and place in the preheated skillet.
  • Cook, stirring often until the chicken is nicely browned and cooked through. Transfer to a plate.
  • Add 1 tablespoon butter and the remaining 1 tablespoon oil to the skillet. Add the onion, reduce heat to medium-low and cook, 4-5 minutes or until softened and translucent.
  • Add the cubed potato and saute 3-4 minutes.
  • Add the remaining 2 tablespoons butter and allow to melt.
  • Sprinkle the flour over the potatoes and onions and cook 1-2 minutes, stirring often.
  • Add the chicken broth. Bring it to a simmer. Cook 4-5 minutes or until thickened.
  • Add the mixed vegetables, cream and chicken back to the skillet. Heat through.
  • Add shredded Cheddar cheese by the handful, stirring until cheese is melted. (Sauce will continue to thicken with the addition of the cheese.)
  • Stir in dry mustard and parsley.
  • Remove from heat.
  • Place pie crust over the top. Crimp the edges as desired.
  • Brush with egg wash.
  • Bake 25-30 minutes or until pastry is golden and pie is visibly bubbling.

Recipe Notes

MAKE AHEAD:
  • To make ahead, use a stainless or enameled cast iron skillet or transfer to an oven-safe baking dish. DO NOT USE REGULAR CAST IRON TO STORE THE POT PIE.
  • Let cool and refrigerate. Let stand at room temperature while the oven preheats.
FREEZER-FRIENDLY:
  • Assemble in a conventional pie pan or another similar-sized baking dish.  Freeze with or without the pastry.
  • Thaw in the refrigerator, then bake as directed.

Nutrition

Serving: 1 | Calories: 500kcal | Carbohydrates: 20g | Protein: 18g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 425mg | Potassium: 401mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1281IU | Vitamin C: 9mg | Calcium: 460mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
5 from 3 votes (2 ratings without comment)

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5 Comments

  1. 5 stars
    My husband and I absolutely love this recipe! We are currently snowed in and stuck at home. My husband has been wanting a good chicken pot pie. So when I got an email from
    fromachefskitchen.com, I thought why not. We’re SO glad we tried this DELICIOUS recipe, and so happy we found fromachefskitchen.com on FB. We’ll be cooking more recipes from this wonderful site.

    1. Hi, Joan, Thanks so very much and so happy you enjoyed!! I sure hope you’ll stick around to try more recipes. Thanks again and I so appreciate your taking the time to come back and comment.

  2. This recipe is amazing! I’ve made pot pies in the past but then my daughter was diagnosed with Celiac disease. I made my own gluten-free pastry crust. I used 2 cups of carrots and 1 cup of celery in place of the mixed veggies. Other than that I followed the recipe exactly. FYI though you have a couple of bleeps, lol. Replace butter with flour in one of the steps and you need to let us know when to add the chicken. We absolutely loved it and we will be making it again. Thank you.

    1. Hi, Melissa, Thanks so much and glad you and your family enjoyed! You can definitely vary the veggies if you like. Sorry about the “bleeps” and I’ve made the adjustments. Thanks again!