All the cozy and comforting flavors, but without the pile of dirty dishes—this Skillet Chicken Pot Pie is everything you love about the classic, but made even easier as a one-pan wonder! Filled with tender chicken, loads of veggies, and a creamy herb sauce, then topped with a single buttery and flaky crust, it’s exactly the recipe your weeknight dinner rotation has been missing!
London’s Top Tips: Three things take this dish to the next level. First, tarragon and nutmeg are the secret ingredients that add an extra layer of flavor in the sauce! Second, brushing the pie crust with an egg wash is a simple extra step that gives it a gorgeous golden finish. And lastly, save time by using rotisserie chicken for a flavorful, no-fuss shortcut!
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Out of all the comfort foods out there, Chicken Pot Pie has always been my absolute favorite. There’s just something about that creamy, cozy filling topped with a flaky, buttery crust that makes it the ultimate go-to when I need a little TLC.
But even as the foodie that I am, I’ll admit: making it from scratch, especially the pie crust, is such a chore! You end up dirtying half the kitchen, and there’s no way it fits into a busy weeknight schedule… until now.
This one-skillet version changes the game. You still get that golden, crisp top, tender chicken, and a luscious, herb-packed sauce, all in just one pan with minimal cleanup. Plus, by using only a single crust, you avoid that dreaded soggy bottom. It’s a total weeknight winner! (And it’s even featured in my newest cookbook, Weeknight Winners!)
Ingredients You’ll Need
Notes about the ingredients needed for this Skillet Chicken Pot Pie recipe are below. Jump to recipe for the exact measurements.
- Butter. Salted butter was used, but you can substitute with unsalted butter or a neutral oil like avocado or olive oil if preferred.
- Celery, Carrots, and Onion. This classic veggie trio, known as mirepoix, adds depth and flavor to the filling. Be sure to dice them finely for even cooking.
- All-Purpose Flour. Acts as the thickener for the sauce, giving it a rich, creamy texture without the need for heavy cream.
- Chicken Broth. Regular-sodium broth is used, but low-sodium chicken broth can be substituted if you want to better control the saltiness.
- Whole Milk. Provides a velvety smooth sauce without being too heavy. For a lighter option, you can swap with 2% milk.
- Dried Herbs. Tarragon is the secret herb that gives this dish its unique flavor, while thyme and rosemary provide earthy, comforting notes.
- Nutmeg. Just a pinch adds warmth and balances the brightness of the herbs in the sauce.
- Cooked, Shredded Chicken. Use your own cooked chicken breasts or save time with a rotisserie chicken.
- Frozen Peas and Corn. These add vibrant color and sweetness to the filling. No need to thaw them before adding.
- Pie Crust. A single, store-bought 9-inch crust works perfectly for this skillet version.
- Egg (Optional). Brushing an egg wash on the crust gives it a beautiful golden finish but is optional if you’re short on time.
Gluten-Free: Substitute the flour with a 1-to-1 gluten-free flour blend and use a gluten-free pie crust.
Dairy-Free: Swap butter with a dairy-free alternative or oil, go for a dairy-free pie crust, and use a full-fat plant-based milk (such as oat, soy, or cashew) to keep the sauce creamy. Just make sure to choose unsweetened varieties!
How to Make Skillet Chicken Pot Pie
Here’s a quick overview of how to make this Skillet Chicken Pot Pie. Jump to recipe for the full detailed instructions.
1. Cook the vegetables: Melt butter in an ovenproof skillet over medium heat. Add diced celery, carrots, and onion, and cook until softened. Add minced garlic and cook for about 30 seconds, or until fragrant. Transfer the veggies to a plate.
2. Make the sauce: In the same skillet, melt more butter and whisk in flour to form a roux. Gradually add chicken broth and milk, whisking continuously to prevent lumps. Stir in tarragon, thyme, rosemary, nutmeg, salt, and pepper, then cook until the sauce thickens.
3. Combine the filling: Remove from heat and stir in the cooked vegetables, shredded chicken, frozen peas, and corn.
4. Prepare the crust: Roll out the pie crust to fit the skillet, drape it over the filling, tuck the edges to create a rope-like pattern, and cut a small “X” in the center to vent the hot air. For a golden finish, whisk an egg with milk and brush it over the crust.
5. Bake and serve: Bake in preheated oven at 375°F for 40-45 minutes until the crust is golden brown and cooked through. Let it rest for 5-10 minutes before serving.
FAQs
Yes! Puff pastry can be a great substitute for pie crust. It gives you a flakier, lighter texture. Just make sure to cut small slits in the pastry for ventilation, and keep an eye on it while baking to prevent burning.
The key to a thick, creamy sauce is using a roux—a combination of butter and flour. Gradually whisk in milk and broth to avoid lumps. For an even thicker sauce, let it simmer a few extra minutes before adding the filling ingredients.
Yes, you can! Prepare the filling up to 24 hours in advance and store it in the fridge. When you’re ready to bake, just add the pie crust and bake as directed.
To avoid a soggy crust, make sure the filling is thickened properly before adding the pie crust on top.
Make-Ahead and Storage
- Make-Ahead: You can prepare the filling up to 24 hours in advance. Store it in an airtight container in the fridge, and when you’re ready to bake, just roll out the pie crust, place it over the filling, and pop it in the oven.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a 350°F oven until warmed through to maintain the crispy crust, or microwave for a faster option (though the crust may lose some of its crispiness).
What to Serve with Skillet Chicken Pot Pie
While this dish is so delicious on its own, you can plus it up with any of these sides:
- Salad. Add some greens with a side salad topped with some homemade healthy salad dressing.
- Cheese. It might sound strange, but these parmesan crisps are irresistible and take this dish over the top.
- Bread. Make this comfort meal even more comforting with Cheddar Bay Biscuits, gluten-free cornbread, or mini cornbread muffins.
More One-Skillet Recipes
When you’re feeling the weeknight crunch, turn to any of these one-pot wonders:
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Skillet Chicken Pot Pie Recipe
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Ingredients
- 5 tablespoons salted butter divided
- 3 celery ribs diced
- 3 medium carrots peeled and diced
- 1 small yellow onion diced
- 3 garlic cloves finely minced
- 1 ¼ teaspoons salt divided
- ½ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup + 1 tablespoon whole milk divided
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried tarragon
- ⅛ teaspoon nutmeg
- ¾ teaspoon black pepper
- 3 cups shredded cooked chicken
- ¾ cup frozen peas
- ¾ cup frozen corn
- 1 prepared 9-inch pie crust
- 1 large egg optional
Instructions
- Preheat the oven to 375°F.
- In a 10-inch ovenproof skillet over medium heat, add 2 tablespoons of the butter. Once melted, add the celery, carrots, and onion. Cook for 5-6 minutes, stirring occasionally, or until the carrots and celery are tender. Add the garlic and ¼ teaspoon salt. Continue cooking for 30 seconds, or until the garlic is fragrant. Transfer to a clean plate.
- Reduce the heat to medium-low and add the remaining 3 tablespoons butter. Once melted, sift in flour and pour in ½ cup broth. Whisk immediately and continue whisking until a thick paste forms. This should take about 15 seconds. In ¼ cup increments, pour in 1 cup of milk and the remaining 1 cup chicken broth, whisking well after each addition and waiting for the sauce to slightly thicken before each one.
- Reduce heat to low and add the thyme, rosemary, tarragon, nutmeg, 1 teaspoon salt and ¾ teaspoon black pepper. If a gravy-like consistency has been reached, remove from the heat. If not, continue cooking, stirring constantly, for 2-3 minutes more, or until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and mix in the cooked vegetables, shredded chicken, peas, and corn.
- Roll pie crust out to a 12-inch circle. Transfer the crust to the skillet. You should have about 1 inch of overhang. Working from one side of the pie crust to the other, roll over a small section of the overhang until it reaches the top of the inside crust. Press lightly with your index finger into the side of the skillet at an angle to create a rope-like pattern. (See photo.)
- Whisk together the egg and remaining 1 tablespoon milk in a small bowl. Spread over the top of the pie crust and edges using a pastry brush. Cut an X in the middle of the pie crust to serve as a vent while baking.
- Bake for 40-45 minutes, or until the crust is golden brown and cooked through. Let rest for 5-10 minutes before serving.
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Notes
- Chicken: Rotisserie chicken is a perfect time-saver for this recipe, but feel free to use any cooked, shredded chicken you have on hand.
- Egg Wash: Brushing an egg wash over the crust will give you that perfect golden brown finish, but it’s optional if you’re short on time.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven to maintain the crust’s crispness.
- Make-Ahead: Prepare the filling a day in advance and store it in the fridge. When you’re ready to bake, just add the crust and bake as directed.
- Gluten-Free: Swap the all-purpose flour with a 1-to-1 gluten-free flour blend, and use a gluten-free pie crust to make the dish gluten-free.
- Dairy-Free: Substitute the butter with a dairy-free alternative or neutral oil, go for a dairy-free pie crust, and use a full-fat plant-based milk, such as oat or soy milk, to keep the sauce creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
