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4.29 from 14 votes

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, one pot, pot pie, rotisserie chicken, skillet pot pie
Servings: 8
Calories: 267kcal
Author: Nicole Beaulieu

Ingredients

  • 1/4 cup butter unsalted
  • 1 cup onion diced, 1 small onion
  • 1 cup carrots sliced, about 1 medium carrots
  • 1/2 cup celery sliced, about 2 stalks
  • 1/4 tsp salt or to taste
  • 1/2 tsp pepper or to taste, freshly cracked
  • 4 cloves garlic minced
  • 1/4 cup flour all-purpose
  • 1 cup milk
  • 2 cups chicken broth low sodium
  • 1 tsp bouillon
  • 2 sprigs fresh thyme
  • 3 cups chicken* cooked and shredded, I used 1 whole rotisserie chicken
  • 1 cup peas
  • 1 pie crust homemade or store-bought

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Brush the pie crust with egg wash** (optional). Cut a few 1-2" slices into the middle of the crust for ventilation.
  • 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.

Notes

*To use uncooked chicken:
  1. Cube the chicken into bite-sized pieces.
  2. Heat 1 tbsp olive oil in the skillet over medium-high heat. Add the chicken, and season lightly with salt and pepper. Stir often and sauté for 4-5 minutes, or until fully cooked through.
  3. Keep the chicken in the pan and continue with the recipe as written.
**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. 
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Nutrition

Calories: 267kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 276mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3108IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg