Skillet Chicken Pot Pie

5 from 3 votes
1 hour
Jump To Recipe

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!

This post is sponsored by Perdue Farms.  All opinions are mine alone.

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

Hey, all!  I’m super excited to share something very special I think you’re going to love along with a great recipe for Skillet Chicken Pot Pie!

Chances are you’ve heard of Perdue chicken because they’ve been around since 1920!  That’s right, they’re celebrating 100 years this year!

However, Perdue is more than just chicken.  Over the last ten years, Perdue Farms has transitioned from conventional chicken and turkey production to becoming the #1 supplier in the United States for organic chicken.

In addition to chicken, Perdue Farms has become a leader in premium beef, pork and lamb that is:

  • Pasteur-raised
  • Grass-fed
  • Heritage breed
  • Antibiotic-free (no antibiotics EVER)
  • Non-GMO
  • Certified humane
  • Adheres to GAP standards

The company carries a full line of premium protein products and brands including:

  • Niman Ranch
  • Coleman Natural
  • Perdue Chicken
  • Perdue Harvestland
  • Panorama Meats
  • Spot Farms
  • Full Moon
  • And more!

Perdue Farms is quickly becoming the most trusted name in premium proteins.  For 100 years, they’ve worked directly with small family farmers to raise animals with care and are passionate about farming, land preservation and healthy and nutritious food.

Because I grew up on a farm myself, all of this is very important to me!

Best of all, these premium proteins can be delivered directly to your door!

Photo of Perdue box with product.

Because Perdue Farms is committed to being thoughtful stewards of the environment, they’ve taken the following steps to lessen their carbon footprint and protect and preserve our precious earth’s ecosystem when shipping their products:

  • For every bundle shipped, they make a donation to the Arbor Day Foundation.  The Arbor Day Foundation is working to replant damaged areas of our nation’s forests.
  • The boxes are designed with sustainability in mind.  Each cardboard box is 100% recyclable and insulated with Green Cell Foam® which is biodegradable, compostable and made from high-grade non-GMO cornstarch that dissolves in water.  And friends, it’s crazy how well-insulated and totally frozen the box was when I received it!
  • With each purchase, you receive a reusable and recyclable grocery bag to use to avoid using paper or plastic.
  • Because bees and butterflies help to make one out of every three bites of food we take, a pollinator seed packet is included in every box so that you can plant a robust pollinator habitat near your home.

Learn more about the progress they’ve made in the areas of food, the environment, raising animals with care, people, community and their partners at Perdue Farms Responsibility.

Photo of Perdue Farms chicken products.

Photo of Perdue Diced Chicken on wood cutting board with knife.

Let’s get down to making this Skillet Chicken Pot Pie!

How to make Skillet Chicken Pot Pie:

Photo of chicken pieces being browned in cast iron skillet.

  • Refresh the butter and oil and cook onions until softened.
  • Add potatoes and saute 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 that’s perfect for a casual gathering with friends or a wonderful meal your family is sure to love!

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

All made super easy with Perdue Harvestland Diced Chicken Breasts (which you can get in your first order!

Photo of Cheesy Skillet Chicken Pot Pie with Perdue product used.

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

Serve this classic country-style Chicken Pot Pie with:

Don’t forget!

  • Visit the new Perdue Farms direct-to-consumer website for more information!
  • Check out Perdue Farms on social media at:
  • Visit their brand accounts on all the social media channels at:
    • Facebook – @ColemanNaturalFoods @NimanRanch @PerdueChicken
    • Twitter – @ColemanNatural @NimanRanch @PerdueChicken
    • Pinterest – @ColemanNatural @NimanRanch @PerdueChicken

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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!
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 packages (each 8-ounce0 Perdue Harvestland Diced Chicken Breasts --OR-- 1 pound Perdue Harvestland Organic Boneless Skinless Breast, diced
  • 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, kept very cold - purchased or homemade
  • 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.

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.

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Recipe Rating




6 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!