Skillet Chicken Pot Pie

Dinner is served, and it only dirtied one dish! This Skillet Chicken Pot Pie is made with a whole rotisserie chicken, tons of veggies, and topped with flaky pie crust. Make it on a busy weeknight or save it for a special Sunday dinner!

Pot pie is the be-all-end-all of comfort food. You can’t convince me otherwise. That creamy filling packed with tender pieces of chicken, buttery pie crust. I’m hooked!

I didn’t want to over-complicate the recipe by any means. Chicken pot pie is such a classic. My goal was to keep the ingredients traditional, but perfect the method and amounts to give you the BEST pot pie you’ve ever made. The best decision I made? Rotisserie. Chicken. So tender and flavorful; you just can’t go wrong.

Ingredients

Click “Jump to the Recipe” at the top of the page or keep scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Below I have tips, tricks, substitutes and anything else you may have questions about!

• Butter – I like to use unsalted butter to have full control over the sodium in the recipe.
• Veggies – Carrots, onion, celery, and peas. You can add your own favorites as well.
• Salt & pepper – Season to taste.
• Garlic – Use as much or little as you like!
• Flour – To thicken the filling.
• Milk – Any type you have handy. Non-dairy alternatives can be used as long as they have a mild flavor.
• Chicken broth – Or any type of broth you have handy.
• Bouillon – To give your pot pie a deeper, richer, chicken flavor.
• Thyme – Fresh is best!
• Chicken – I shredded a whole rotisserie chicken, leaving the skin out. You can shred up leftover chicken instead.
• Pie Crust – Homemade or storebought!

How to make skillet chicken pot pie

1. Sauté veggies: Preheat the oven to 375F. Melt the butter in a large oven-safe skillet over medium-high heat. Add the onion, carrot, celery, salt, and pepper. Sauté for 3-4 minutes or until the onion softens and begins to turn translucent.
2. Make the sauce: Add the flour and garlic to the skillet. Cook for 2 minutes, stirring often. Reduce the heat to medium and gradually whisk in the milk and broth, about 1 cup at a time. Stir between each addition until completely smooth.
3. Finish the filling: Stir in the thyme and bouillon. Let the mixture bubble for 3-5 minutes, stirring occasionally until thickened slightly. Reduce the heat if needed. Remove the thyme from the skillet and add the chicken and peas. Stir until completely combined. Remove the skillet from the heat.
4. Top with pie crust: If needed, roll the pie crust out until it’s about 1 inch larger than the diameter of your skillet. Place the crust, centered, into the skillet over the chicken mixture. Use a fork to pinch the edges of the crust to the side of the pan.
5. Egg wash & vent: Brush the pie crust with egg wash* (optional). Cut a few 1-2″ slices into the middle of the crust for ventilation.
6. Bake: Transfer the skillet to the oven and bake for 30-35 minutes, or until the crust has turned golden brown. Let the pie sit for 10 minutes to cool down before slicing.

Optional: If you want a glossy top for your pot pie, you can whip up a simple egg wash. Whisk 1 egg with 1 tbsp milk or cream, and brush over the pie crust with a pastry brush. This is purely aesthetic! You can leave it off and the pie will still be delicious.

What else can I put in pot pie?

This is one of those recipe I use to help clean out some leftovers or produce in my fridge. See anything on this list that you need to use up? Add it to your pot pie!

• Broccoli/ cauliflower
• Green beans
• Mushrooms
• Leek
• Corn
• Zucchini
• Beans
• Potatoes
• Fresh herbs – rosemary, tarragon, chives, parsley, or oregano.
• Cheese – Gruyere, cheddar, parmesan would all taste great.

How to store skillet chicken pot pie

Leftovers will last 3-4 days stored in the fridge. To avoid crushing the pie crust, I keep the pie in the skillet and wrap it with plastic wrap or bees wrap.

If you don’t have enough left to justify leaving an entire skillet in the fridge, you can carefully scoop the leftovers out into an airtight container.

Reheating is also a lot easier if you chicken pot pie is still in the skillet. Preheat the oven to 300F and cover the skillet with foil. Transfer to the oven and bake for 15-20 minutes, or until heated through to your preference.

How to freeze skillet chicken pot pie

Baked:

1. Let the pie cool down fully to room temperature.
2. Cover the skillet well with both plastic wrap and foil. Transfer to the freezer and it will last 4-6 months.
3. Let the pie thaw overnight in the fridge before following the reheating instructions in the section above.

Unbaked:

1. Let the filling cool down completely to room temperature after step 3. Follow step 4 with the pie crust, and cut the vent holes. Do not brush with egg wash.
2. Cover the skillet well with both plastic wrap and foil. Transfer to the freezer for up to 3 months.
3. Let the pie thaw overnight in the fridge, then have it sit at room temperature for 20 minutes before following the recipe baking instructions.

Looking for more one-pot recipes like this?

• Skillet Shepherd’s Pie
• Easy Shakshuka Recipe
• Korean Beef Bowls
• One Pan Pork Chops and Potatoes
• Baked Feta Pasta

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