Name: Skillet Chicken Pot Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 5 T Butter; 1/2 medium Onion, diced; 2 stalks Celery, diced; 1 large Carrot, diced; 5 T Flour; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1/2 tsp Sea Salt; 1/4 tap Fresh Cracked Pepper; 3 cups Chicken Broth; 1 med Potato, diced; 2 cups Cooked Chicken; 1 cup Frozen Peas; 1 cup Milk; 1 or 2 Ready Made Crust, depending on if you're using one or 2 crusts

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An easy Skillet Chicken Pot Pie using store-bought pie dough! Double crust, creamy pot pie filling and ready in less than an hour. The perfect comfort meal!

What Goes Into Skillet Chicken Pot Pie?

All you need is a few, simple ingredients!

Butter
Onions, Celery, Carrots, Potato
Flour
Chicken Broth and Milk
Cooked Chicken
Frozen Peas
Seasonings
Store-bought crust

One Pot Meal

This could easily be a one-pot meal, just leave out the bottom crust and use only the top one. For this recipe, I used both because I was feeling “crusty” LOL!

One Pot Chicken Pot Pie — This was supposed to be a basket weave top…clearly I lack basket-weaving skills 😉

Chicken Pot Pie with Leftover Chicken

You can make this recipe even easier if you have leftover chicken to use – a rotisserie chicken would be perfect. Just stir the chicken in when you add the frozen peas.

How to Make Chicken Pot Pie

First, you’ll start off with sautéing the veggies in olive oil. Then we add the flour and broth to make the gravy. We simmer the potatoes in the broth, and finally add the chicken, the peas and milk and top with the crust. See the recipe if you’re using the double-crust method.

Skillet Chicken Pot Pie

Yield: 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Resting Time: 10 minutes

Total Time: 1 hour 10 minutes

An easy Skillet Chicken Pot Pie using store-bought pie dough! Double crust, creamy pot pie filling and ready in less than an hour. The perfect comfort meal!

Ingredients

5 T Butter
1/2 medium Onion, diced
2 stalks Celery, diced
1 large Carrot, diced
5 T Flour
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/2 tsp Sea Salt
1/4 tap Fresh Cracked Pepper
3 cups Chicken Broth
1 med Potato, diced
2 cups Cooked Chicken
1 cup Frozen Peas
1 cup Milk
1 or 2 Ready Made Crust, depending on if you're using one or 2 crusts

Instructions

Preheat oven to 350°

2-Crust Method

Using a 10" cast iron or oven safe skillet, add 1 T vegetable oil, and grease the bottom and sides.
Place one crust into the pan; set aside.
Using a separate large skillet, heated over medium heat, add butter. Follow the instructions below beginning with sauteing the veggies.

One Crust/One Skillet Method

Using a 10" cast iron or oven safe skillet, heated on med/high, add butter
Add onions, carrots and celery and saute the veggies until they begin to soften; about 6-7 minutes.
Add the flour and stir, cook for about 2 minutes.
Add the thyme, rosemary, salt and pepper.
Add the broth and potatoes; simmer for 10-15 minutes or until potatoes are fork tender.
Add the chicken, peas and milk; stir.
Top with crust. Vent with a few knife slits.
Cook for 40 minutes or until crust browns.
Remove from oven, and let cool for about 10 minutes.
Cut and serve.