Skillet Chicken Pot Pie
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This homestyle comforting and hearty Skillet Chicken Pot Pie is unbelievably good! Topped with a flakey golden pastry crust, it’s full of tender chunks of chicken, potatoes, and lots of veggies in a creamy mushroom sauce. This is the ultimate busy weeknight recipe that your whole family is sure to love!
Easy Skillet Chicken Pot Pie Recipe
You no longer have to feel your tastebuds drool and your mind dread when you hear the words, homemade chicken pot pie recipe!?! Because you know how good it is, but you also know how much work it takes to make a traditional pot pie. Who has time to make pie crust?!? Not me! And probably not you.
But I love pot pie, so I’ve become a pro at finding ways to make them just as tasty, but with a lot less steps. And that’s what we’ve got here! Just like my Beef Pot Pies, this skillet chicken pot pie recipe uses store-bought puff pastry, which is a huge time saver and just as delicious. The recipe also incorporates a can of cream of mushroom soup into the filling with the sauteed veggies, potatoes, and tender chicken breast. This gives it a lovely consistency and another layer of flavor without much effort making it another time saver.
And if you find yourself with some leftover puff pastry, check out my savory Parmesan Pesto Twists, which take under 30 minutes to make!
Why You’ll Love This Skillet Chicken Pot Pie
- Super Easy! This one pan wonder is the easiest chicken pot pie recipe you will ever find! By using store-bought pastry and a can of soup this recipe can be made in a little over an hour.
- Homestyle Deliciousness! Big chunks of chicken are coated in a delicious creamy sauce and then topped with a golden pastry crust to make my version of this classic comfort food.
- Family Favorite! When we think of chicken pot pie we think of a hearty wholesome family dish. This simple recipe is an affordable crowd-pleaser that does not disappoint.
- Olive Oil – I like to use olive oil, but you can use any type of vegetable oil.
- Onion – Brown onion adds the most flavor, but any onion you have on hand will work.
- Celery – A classic pot pie veggie used to add flavor.
- Chicken – You will need boneless skinless chicken breasts. You can also use boneless skinless chicken thighs if you prefer.
- Salt and Pepper – Used to season the whole chicken pot pie.
- Red Pepper Flakes – Adds just a touch of heat to the filling.
- Thyme – Use fresh thyme for the most aromatic herb flavor.
- Frozen Peas and Carrots – You do not need to defrost the peas and carrots. In fact, they should be added while still frozen.
- Potatoes – Any type of potato can be used. Just make sure that they are cut into pieces that are all about the same size.
- Cream of Mushroom Soup – Any brand of cream of mushroom soup works perfectly.
- Chicken Broth – To control the amount of added salt I always use low-sodium broth.
- Parsley – Fresh parsley is a must for this dish.
- Puff Pastry – I used store-bought puff pastry to make this pot pie recipe super easy.
- Egg – Needed to make a simple egg wash.
This pot pie recipe is the definition of the perfect quick and easy weeknight family meal! The entire dish is made in one pan and ready to be served in just over an hour!
This chicken pot pie comes together quickly and you want the oven to be ready to go. So before you even begin the recipe, preheat your oven temperature to 350°F (177°C). This will give the oven an adequate amount of time to heat up while you prep the pie.
Now, to get the filling started, heat the olive oil over medium heat in a large oven-safe skillet like a cast iron skillet. Then add the onions and celery to the pan and sauté them for about 3 minutes or until the onion is soft and translucent.
Next, add the chicken pieces to the skillet. Then sprinkle the chicken with the salt, pepper, red pepper flakes, and fresh thyme. Now, stir everything together and cook the chicken for 5 minutes or until it’s no longer pink.
After the chicken mixture has been sautéed, add the frozen peas and carrots along with the potatoes to the skillet. Then stir everything together and cook the mixture for 5 minutes. Now, mix in the cream of mushroom soup, chicken broth, and fresh parsley.
With the filling made, you can now add the pastry crust. All you have to do is lay the sheet of puff pastry over the filling in the skillet and then tuck in the edges of the pastry. Then brush the top with a bit of egg wash and cut a few slits in the center of the pot pie with a sharp knife.
Once the pie has been assembled, transfer it to the preheated oven to bake for 45 minutes or until the crust is golden brown. Then remove the skillet chicken pot pie from the oven and allow it to sit for 5 minutes before slicing into it to serve.
Can I Make This Recipe In A Pie Dish?
Yes! Just follow the recipe and make the chicken pot pie filling in the skillet on the stove top. Then when it comes time to add the pastry crust, transfer the filling into a pie dish and then top it with the puff pastry. Now, just finish the recipe and bake the pot pie in the pie dish.
Why Is My Chicken Pot Pie Watery?
If your pot pie turns out watery or seems runny you probably didn’t let it bake long enough for the filling to thicken up in the oven. So if the crust begins to brown too fast before the pie is ready to come out, just cover it with a sheet of foil to keep it from burning.
Expert Tips
- Use a large skillet. The skillet chicken pot pie will bubble a bit in the oven as it cooks so make sure that your pan is both ovenproof and big enough to comfortably fit all of the ingredients.
- Uniformly cut the veggies. You always want to chop veggies into pieces that are all about the same size for even cooking. And in this recipe, the potatoes also need to be diced not in big chunks.
- Add extra soup. This recipe calls for just one can of cream of mushroom soup. However, if you like your pot pie filling to be extra creamy, consider using two cans.
Storage
Leftover chicken pot pie can be stored in the refrigerator or freezer.
- Let the chicken pot pie cool down to room temperature before storing it. This will prevent the formation of moisture that can cause bacterial growth.
- Divide the chicken pot pie into individual portions, if possible, for easier reheating and to avoid wastage.
- If storing in the refrigerator, place the chicken pot pie in an airtight container and store it in the refrigerator for up to 4 days.
- If storing in the freezer, wrap the chicken pot pie in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Label the container or bag with the date and contents and store it in the freezer for up to 2-3 months.
- To reheat the chicken pot pie, preheat the oven to 375°F (190°C), place the pot pie on a baking sheet, and heat it for 25-30 minutes, or until it is heated through and the crust is crispy. Alternatively, you can reheat it in the microwave, but be sure to cover it with a damp paper towel to prevent it from drying out.
Other Delicious Recipes To Try
- Skillet Shepherd’s Pie
- Chicken Cacciatore
- Skillet Sloppy Joe Casserole
- One Pot Hamburger Helper Lasagna
- Chicken in Garlic and Herb Sauce
- Chicken Pot Pie Pasta
- Chicken Pot Pie
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Skillet Chicken Pot Pie
Video
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 1 pound chicken breasts (skinless boneless and chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ teaspoon red pepper flakes
- 1 teaspoon thyme (fresh)
- 2 cups frozen peas and carrots
- 2 medium potatoes (peeled and diced)
- 10½ ounce cream of mushroom soup (1 can)
- ½ cup chicken broth (low sodium, add more if needed)
- 1 tablespoon parsley (fresh, chopped)
- 1 sheet puff pastry
- 1 large egg (for egg wash)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F.
- In a large skillet heat the olive oil over medium heat. Add the onion and celery and cook for about 3 minutes until the onion is soft and translucent.
- Add the chicken to the skillet and stir. Season with salt, pepper, red pepper flakes and thyme then stir. Cook for another 5 minutes until the chicken is no longer pink.
- Add the frozen peas and carrots. Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
- Cover the skillet with the puff pastry sheet then tuck in the edges. Brush with egg wash, then cut a couple slits in the center of the pie.
- Bake for 45 minutes or until the crust is golden brown.
- Slice and serve warm.
Equipment
Notes
- I used a 10.5 inch skillet for this recipe.
- This would also work in a 9 x 13 inch pan using the same baking instructions.
- Uniformly cut the veggies. You always want to chop veggies into pieces that are all about the same size for even cooking. And in this recipe, the potatoes also need to be diced not in big chunks.
- Add extra soup. This recipe calls for just one can of cream of mushroom soup. However, if you like your pot pie filling to be extra creamy, consider using two cans.
- To store leftovers, store in airtight container in the refrigerator for 3 to 4 days max.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
