Skillet Chicken Pot Pie
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!
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.
- Refresh the butter and oil and cook onions until softened.
- Add potatoes and saute for several minutes.
- 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.
- Top with purchased refrigerated pastry. Brush with an egg wash….
- Bake… And friends!!
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!
What to serve with Chicken Pot Pie:
- Coleslaw
- Salad with Hot Bacon Dressing
- Braised Collard Greens
- Braised Cabbage Wedges
- Roasted Cabbage Steaks
Skillet Chicken Pot Pie
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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
- 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.
- 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
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.
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.
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.
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.
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!
Thanks so much, Shashi! I’m right there with you on buying directly from Perdue; their selection and products are amazing!