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Skillet Chicken Pot Pie

This Skillet Chicken Pot Pie has a creamy chicken and vegetable filling with a golden topping baked right on top. I use All Butter Pie Crust for a flaky homemade finish, but store-bought pie crust, puff pastry, or biscuits also work.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Main Course

Servings:

Calories: 370kcal

Author: Davinah

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.

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