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Skillet Chicken Pot Pie is a cozy dinner with creamy filling, tender vegetables, and a golden crust baked right on top. I make it when I want the comfort of pot pie without shaping a bottom crust or using a bunch of extra dishes.
I use All Butter Pie Crust for this chicken pot pie in a skillet because it gives the top a flaky, homemade finish. But store-bought pie crust, puff pastry, or biscuits all work as toppings, so you can choose the option that fits the time and ingredients you have. For the filling, I use Dutch Oven Shredded Chicken because it stays juicy in the creamy sauce, but rotisserie chicken, leftover chicken, Instant Pot Shredded Chicken, or another cooked chicken will work too.
Why You’ll Love This Skillet Chicken Pot Pie
- You only need a top crust: No bottom crust means less work and less worry about a soggy base.
- It starts with cooked chicken: This makes the recipe easier and helps you use chicken you already have.
- The filling is creamy without canned soup: Broth, half-and-half, Parmesan, vegetables, herbs, and flour make a rich gravy-style filling.
- The topping is flexible: I use All Butter Pie Crust, but store-bought pie crust, puff pastry, or biscuits all work.
- It’s a full meal in one skillet: You get chicken, vegetables, creamy filling, and a golden topping all in one pan.
Ingredients You’ll Need
Here’s what helps this skillet chicken pot pie bake up creamy, flavorful, and sturdy enough to scoop. The exact amounts are in the recipe card.
For the topping
- Pie crust: I use All Butter Pie Crust for a flaky homemade topping. Store-bought pie crust, puff pastry, or biscuits also work.
- Egg wash: Use this for pie crust or puff pastry so the top bakes up glossy and golden. If you use biscuits, you can skip the egg wash or brush the baked tops with a little melted butter.
For the filling
- Olive oil: Helps sauté the vegetables. Avocado oil also works.
- Shallot: Adds mild onion flavor without overpowering the filling.
- Baby carrots: Slice them thin so they soften enough before the skillet goes into the oven.
- Celery: Adds classic pot pie flavor and texture.
- Garlic: Fresh minced garlic gives the filling more depth.
- Dried thyme, rubbed sage, and rosemary: These herbs give the filling that cozy, savory flavor. You can also use Poultry Seasoning instead of measuring the herbs separately.
- Salt and black pepper: Season the vegetables and sauce.
- All-purpose flour: Thickens the filling so it coats the chicken and vegetables.
- Sherry cooking wine: Adds a little richness. You can leave it out and use extra chicken broth.
- Chicken broth: Builds the sauce and helps loosen the flavorful bits from the bottom of the skillet.
- Half-and-half: Makes the filling creamy without making it too heavy.
- Parmesan cheese: Use freshly grated Parmesan from the refrigerated section for the best flavor and texture.
- Shredded cooked chicken: I use Dutch Oven Shredded Chicken, but rotisserie chicken, leftover chicken, Instant Pot Shredded Chicken, Baked Chicken Breast, Air Fryer Chicken Breasts, or Air Fryer Boneless Chicken Thighs also work.
- Frozen peas: Stir them in near the end so they stay tender and bright.
How to Make Skillet Chicken Pot Pie
Use these step photos as your guide. The main things to watch are the filling texture, the cold topping, and the golden finish.
Soften the vegetables first
The carrots, celery, and shallot should start to soften before you build the sauce. They do not need to be fully tender yet because they will keep cooking in the oven.
Make the filling thick and creamy
Once the flour, broth, half-and-half, and Parmesan are added, the filling should look creamy and thick enough to coat the chicken and vegetables. If it looks loose or soupy, let it thicken a little more before adding the topping.
Add the topping cold
Keep your pie crust, puff pastry, or biscuits cold until the filling is ready. For pie crust or puff pastry, cut a few slits in the top so steam can escape.
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Bake until golden, then rest
The pot pie is ready when the topping is golden and the filling is bubbling around the edges. Let it rest before serving so the filling can settle and scoop better.
Topping Options
- All Butter Pie Crust: This is what I use for the recipe. It gives the pot pie a flaky, homemade top crust and works well with the creamy filling.
- Store-bought pie crust: Use one single pie crust when you want an easy shortcut. Keep it cold, unroll it over the skillet, vent the top, and brush it with egg wash.
- Puff pastry: Use puff pastry when you want a lighter, flaky topping. Keep it cold and bake until puffed and golden.
- Biscuits or drop biscuits: Use this option when you want a more rustic skillet pot pie. Bake until the biscuit tops are golden and the centers are cooked through.
Cooked Chicken Options
This recipe is written for cooked chicken, not raw chicken. That keeps the skillet time focused on the creamy filling and topping.
- Dutch Oven Shredded Chicken: This is what I use because it stays juicy and works well in creamy recipes.
- Rotisserie or leftover chicken: These are easy shortcuts when you already have cooked chicken on hand.
- Instant Pot Shredded Chicken: This is a quick option when you want shredded chicken ready before assembling the filling.
- Baked or air fryer chicken: Baked Chicken Breast, Air Fryer Chicken Breasts, and Air Fryer Boneless Chicken Thighs all work. Chop or shred the cooked chicken before adding it to the filling.
Other Easy Swaps
- Skip the sherry: Use extra chicken broth if you do not want to use sherry cooking wine.
- Use poultry seasoning: Instead of measuring thyme, sage, and rosemary separately, use Poultry Seasoning in place of all the spices, salt and black pepper for classic pot pie flavor.
- Add more vegetables: Corn, green beans, mushrooms, or diced potatoes can work. Cook firmer vegetables first so they are tender by the time the topping is done.
Can I Make This Without a Cast Iron Skillet?
Yes. A 12-inch cast iron skillet works well because it can go from stovetop to oven, but you can still make this without one. Make the filling in a large skillet or pot, then transfer it to an oven-safe baking dish. Add the pie crust, puff pastry, or biscuits on top and bake until the topping is golden and the filling is bubbling. This is also a good option if you want to serve the pot pie from a casserole dish.
What to Serve With Skillet Chicken Pot Pie
This dish is already hearty, so I like simple vegetable sides with it. Baked Asparagus is an easy oven side if you want something green. Sautéed Green Beans are a quick stovetop option that pairs well with the creamy filling. You can also serve this on its own since it already has chicken, vegetables, and a topping in one skillet.
How to Store and Reheat Leftovers
- Store: Let the pot pie cool completely, then cover the skillet or move leftovers to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: You can freeze leftovers, but the topping may soften after thawing. Freeze cooled portions in airtight containers for up to 3 months.
- Reheat: Reheat portions in the microwave until warmed through. The topping will be softer, but the filling will still be creamy. For a crisper topping, reheat in the oven or air fryer until warm.
Skillet Chicken Pot Pie FAQs
Yes. Rotisserie chicken is a great shortcut. Shred or chop it before stirring it into the filling.
Yes. I use All Butter Pie Crust, but one store-bought pie crust works well when you want to keep the recipe easy.
Yes. Puff pastry, biscuits, or drop biscuits all work. Keep puff pastry cold and vent the top. For biscuits, bake until the tops are golden and the centers are cooked through.
Make sure the filling is thick before adding the topping. If you are using pie crust or puff pastry, keep it cold, cut slits in the top, and bake until deeply golden.
Yes. Make the filling ahead and refrigerate it. When you are ready to bake, add the cold topping and bake until the topping is golden and the filling is hot.
Skillet Chicken Pot Pie
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Ingredients
- 1 Pie Crust, click for my recipe, or use puff pastry or biscuits
- 1 Eggs, beaten with 1 tablespoon of water (for egg wash)
Chicken Pot Pie Filling
- 3 tbsp Olive Oil, or avocado oil
- 1 large Shallot, diced
- 1 cup Baby Carrots, sliced
- 1 cup celery, diced
- 4 cloves Garlic, minced
- 1 tsp dried thyme
- ½ tsp dried sage, rubbed/ground
- ½ tsp dried rosemary
- ½ tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper, freshly cracked
- ⅓ cup all-purpose flour
- ¼ cup Sherry Wine, optional, use chicken broth if not using
- 2½ cups Chicken Broth
- ¾ cup Half-and-half
- ¼ cup Parmesan Cheese, freshly grated from the refrigerated section of the market
- 4 cups Cooked Chicken, shredded
- 1 cup Peas, frozen
Instructions
- Preheat the oven to 400°F. Place a 12-inch cast iron skillet over medium heat and allow it to preheat.
- Saute the vegetables: Add the oil to the skillet and heat for about 30 seconds. Add the shallot, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 2 to 3 minutes.
- Add garlic and seasonings: Add the garlic, thyme, sage, rosemary, salt, and pepper.
- Cook for 1 minute, stirring constantly until fragrant.
- Make a roux: Sprinkle the flour over the vegetables and stir until all of the vegetables are evenly coated.
- Pour in the wine and broth: Pour in the sherry cooking wine and stir to combine. Slowly add the chicken broth while stirring, scraping up any browned bits from the bottom of the skillet.
- Bring the mixture to a gentle simmer and cook until slightly thickened, about 3 to 5 minutes.
- Remove the skillet from the heat. Stir in the half-and-half and Parmesan cheese
- Add the shredded chicken and frozen peas
- Mix until everything is evenly coated.
- Prepare the pie crust: Roll the chilled pie crust into a circle approximately 13 inches in diameter, slightly larger than the skillet. Cut a few slits in the center of the dough to allow steam to escape. If your pie crust is already rolled, just unravel it.
- Carefully place the pie crust over the filling and gently tuck the edges around the inside of the skillet.
- Brush the entire crust with the egg wash.
- Bake for 30 to 35 minutes, or until the crust is deeply golden brown and the filling is bubbling around the edges.
- Allow the pot pie to cool for 10 to 15 minutes before serving.
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Recipe Notes
- Use cooked chicken: This recipe is written for cooked chicken, not raw. I use Dutch Oven Shredded Chicken, but rotisserie chicken, leftover chicken, Instant Pot Shredded Chicken, Air Fryer Chicken Breasts, or Air Fryer Boneless Chicken Thighs all work.
- Choose your topping: I use All Butter Pie Crust, but one store-bought pie crust, puff pastry, biscuits, or drop biscuits can be used instead.
- Use poultry seasoning: For an easy seasoning shortcut, use Poultry Seasoning instead of measuring thyme, sage, rosemary, salt and pepper separately.
- Keep the topping cold: Cold pie crust or puff pastry is easier to handle and bakes up flakier.
- Thicken the filling first: The filling should coat the chicken and vegetables before the topping goes on.
- Vent pie crust or puff pastry: Cut a few small slits in the top so steam can escape.
- Bake until golden: The topping should be golden and the filling should bubble around the edges.
- Let it rest: Cool for 10 to 15 minutes before serving so the filling can settle.
- No oven-safe skillet? Make the filling in a skillet or pot, then transfer it to a baking dish before adding the topping.
- Store leftovers: Refrigerate in an airtight container for up to 4 days. Reheat in the microwave, oven, or air fryer.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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