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Cheesy Skillet Chicken Pot Pie with a piece removed showing the filling.
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5 from 3 votes

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Chicken and Turkey
Cuisine: American
Servings: 4 -6
Author: Carol | From A Chef's Kitchen

Equipment

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.

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