Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 tbsp butter; ⅓ cup flour; 12 oz mixed vegetables (frozen); 2 pie shells (refrigerated ); 1 potato (large, cooked halfway); ½ cup milk; 14.5 oz chicken broth; 3 cups rotisserie chicken; ¼ tsp salt; ¼ tsp pepper

Published: Jan 31, 2025 by Ned Adams · This post may contain affiliate links · 7 Comments

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This Skillet Chicken Pot Pie is comfort food at its finest! Picture a golden, flaky crust with a rich filling of tender chicken, colorful veggies, and a creamy sauce. It’s cozy, satisfying, and ready in just 30 minutes for an easy dinner win.

Skillet Chicken Pot Pie in a cast iron skillet with a piece already served.

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Why You’ll Love This Recipe
Ingredients
Variations
How to Make Skillet Chicken Pot Pie
Serving Suggestions
Expert Tips
Recipe FAQs
More One Pot Meal Recipes
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Warm up on a chilly day with this flaky Skillet Pot Pie. Its golden crust and savory filling create that perfect balance of heartiness and comfort. It's a timeless classic that fills your home with mouth watering aromas and brings the whole family to the table.

Packed with tender rotisserie chicken, vibrant veggies, and a creamy sauce, this easy pot pie keeps things simple without skimping on flavor. It checks all the boxes!

Looking for more chicken recipes? Check out my Tequila Lime Chicken, this Chicken Broccoli Casserole or this zesty BBQ Chicken and Sausage, next!

Why You’ll Love This Recipe

Simple and Family Friendly: With easy kitchen staples, you can whip up this easy dinner recipe for the whole family without the fuss.
Versatility: Swap in your favorite veggies, use a leftover protein you have on-hand, or play with seasonings to make it your own.
Ultimate Comfort Food: Warm and hearty, the golden, crispy crust and creamy filling create the perfect bite every time.
Make-Ahead Friendly: Prep the filling up to 24 hours in advance. Once you are ready, let it come to room temperature before assembling and baking.

Ingredients

Rotisserie Chicken: The star of the show! Pre-cooked chicken is convenient and saves time - just shred into bite size pieces and distribute evenly in the filling. Homemade chicken works too!
Mixed Vegetables: A classic chicken pot pie in a cast iron skillet calls for frozen peas, carrots, corn and green beans. Get creative and swap in any veggies you have on hand!
Potato: Add red, Yukon gold or Kennebec potatoes to your pie for a more starchy texture adding more thickness and substance to the cast iron chicken pot pie filling.
Chicken Broth: Acts as the liquid base and prevents the pie filling from drying out, all while creating a creamy, flavorful sauce!
Pie Shells: Store-bought shells make this dish quick and easy, but homemade crusts work great if you're feeling ambitious!
Flour: A key ingredient and thickening agent when cooking the roux.
Butter: The fat component in the roux, adding richness and a deep buttery flavor to the sauce.
Milk: The primary contributor to a smooth, creamy sauce, adding thickness and volume to the pot pie filling.
Seasoning: A little bit of salt and pepper enhance the flavor of the filling - don’t forget to adjust to taste!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Vegetarian Delight: Skip the chicken and load up on wholesome veggies like mushrooms, sweet potatoes, spinach, and cauliflower.
Turkey Twist: Perfect for using up holiday turkey leftovers—just swap chicken for turkey!
Crust Choices: Experiment with whole grain, gluten-free, or even puff pastry crusts for a delicious twist.
Add Heat: Toss in red pepper flakes or a few drops of hot sauce to amp up the heat!
Herby Boost: Add fresh thyme, parsley, garlic, sage and rosemary to the cast iron skillet pot pie, or go in a different direction with a hint of curry powder for a warm touch.

How to Make Skillet Chicken Pot Pie

Whipping up a skillet pot pie is much easier than you think, even if it looks like a fancy, complicated dish! To get started, grab your ingredients, a 10-inch skillet, and preheat a large cast iron pan, as well as the oven to 425°F.

Ingredients to make the roux in the skillet.

Step 1: Make the Roux. Melt the butter in the cast iron pan. Then, add the flour, salt, and pepper and allow it to cook for a few minutes while slowly stirring the mixture.

Milk and chicken broth added to the roux.

Step 2: Combine the Filling. Pour in the milk and chicken broth, mixing until thick and creamy. Take the pan off the heat and add the chicken, veggies and potatoes.

Chicken pot pie filling added to a 10" cast iron skillet with a pie crust on the bottom.

Step 3: Build the Pie. Place the bottom crust in the 10-inch cast iron skillet, making sure it’s cold. Then, pour in the filling and top with the second crust, sealing the edges well with the tines of a fork.

Step 4: Bake, Cool and Serve. Cut a few slits in the top of the pie crust and bake at 425°F for 30-45 minutes or until golden brown on top and bubbly. Allow the cast iron pot pie to cool for 5 minutes, then serve and devour!

⭐️ PRO TIP: For an extra flaky crust, keep it chilled until you're ready to bake. The cold crust creates buttery, crisp layers every time!

Serving Suggestions

This pot pie with chicken is hearty and satisfying on its own, but pairing it with the right sides can take your meal to the next level. Whether you're looking to add more veggies, a splash of comfort, or a sweet dessert to finish, here are some delicious ideas to round out your table:

Pair it with steamed corn on the cob or asparagus and peas for a more veggie-friendly meal.
Add some extra comfort with easy pan gravy or even homemade cranberry sauce.
Finish the meal with something sweet like oatmeal chocolate chip cookies, white almond cake or some sweet cherry rolls.

Expert Tips

Rest Before Serving: Let your pot pie rest for a few minutes after baking. This helps the filling and crust set, making it easier to cut clean slices.
Storing: Once cooled, tightly wrap the pie in plastic wrap or aluminum foil, or store individual slices in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
Brush with Egg: For an extra special look, brush the top crust as well for that beautiful golden color and glossy finish.
Reheating: For the best texture, reheat the pie in the oven. Preheat to 350°F and place the pie on a baking sheet. Cover with foil and bake until warmed through. If reheating from frozen, add an extra 10-15 minutes to ensure it's fully heated.

A slice of chicken pot pie on a plate next to the chicken pot pie in a skillet.

Recipe FAQs

Can I skip the crust and use biscuits instead to make this skillet pot pie?

Absolutely! Simply add the filling to your skillet and whip up your favorite homemade biscuit recipe! Add the biscuits on top and bake in the oven as directed or until the biscuits are browned on top and done in the middle.

I don't have a cast iron skillet. What else can I use?

No problem. You can use any oven safe skillet of a similar size or you can use a deep round pie plate or a similar sized casserole dish instead. The trick is to make sure it's deep enough to hold all the filling so it doesn't bubble over.