Skillet chicken pot pie is one of the best recipes I have had! It is delightfully creamy, made with fresh vegetables, and a perfect flaky crust to top it off.
Skillet chicken pot pie is a favorite recipe of mine. I am not sure if it is because I know I can get all the food groups I aim to have for dinner in one pan, or because it is just that tasty, but nonetheless it is the best chicken dinner in my book!
It also seems as though lately skillet recipes are becoming more popular, and for good reason! The flavor this dish receives from the skillet is amazing and gets better every time you make it.
This skillet chicken pot pie recipe is such an easy dinner recipe, you’ll find yourself making it often! I know that we do here, especially during the winter.
To go along with this easy skillet chicken pot pie recipe, you can always make our 30 Minute Homemade Rolls Recipe, Seven Layer Green Salad, and a delicious dessert like our Fluffy Cream Cheese Dessert!
Ingredients Needed For This Skillet Chicken Pot Pie:
- Butter
- Celery stalks, diced
- Carrots, diced
- Onion, diced
- Red potatoes, diced
- Minced garlic
- Salt
- Pepper
- Flour
- Chicken broth
- Cream cheese
- Shredded chicken
- Peas
- Fresh parsley, finely minced
- Puff pastry, thawed
- Egg
How To Make This Skillet Chicken Pot Pie:
Begin by preheating your oven to 350 degrees.
In a large saucepan, melt the butter over medium-high heat.
Once the butter is melted, add in the diced celery, onion, and red potatoes and allow them to saute for about 8-10 minutes or until they begin to get tender.
When that is done, add the minced garlic, salt, and pepper in with the vegetables and stir it together.
Then, add in the flour and chicken broth, mixing it all together.
After that is mixed, add in the cream cheese and let it all cook together for 5 more minutes while stirring continually.
Once that is all done, fold in the chicken and peas to the creamy vegetable mixture.
When that is completed, pour the mixture into a 12 inch oven safe skillet.
Then, top it off with the puff pastry and use a sharp knife to trim off the excess dough that is hanging over the sides of the skillet.
Now, in a small mixing bowl, whisk the egg and use a pastry brush to brush the egg on top of the puff pastry dough.
After that is done, place the pot pie in the oven for 18-20 minutes or until the top become a golden brown color.
Then simply remove the skillet chicken pot pie and serve it up!
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
Kitchen items you’ll need for family dinner recipe:
- Large saucepan
- Spatula
- 12 inch oven safe skillet (THIS is a great one!)
- Sharp knife
- Small mixing bowl
- Whisk
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Shred Chicken The Easy Way!
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Downshiftology wrote an article on how to make shredded chicken and it give you all the tips and tricks you need to make the best and easiest shredded chicken!
Can I Use Pie Crust?
Many of you might not have puff pastry laying around, but you probably have some premade pie crust in your fridge. You can use pie crust in place of the puff pastry, however, it does give a bit of a different texture and you will have to cook the dish an extra 10-15 minutes longer to make sure the dough is cooked through all the way.
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More Easy Chicken Pot Pie Recipes To Try:
- Tater Tot Chicken Pot Pie Casserole Recipe
- Sheet Pan Chicken Pot Pie Recipe
- Instant Pot Chicken Pot Pie
- Cheesy Chicken Pot Pie Recipe
- Easy Biscuit Chicken Pot Pie
- Instant Pot Chicken Pot Pie and Biscuits
Serves: 8
Skillet Chicken Pot Pie Recipe
4.75 from 4 votes
Skillet chicken pot pie is one of the best recipes I have had! It is delightfully creamy, made with fresh vegetables, and a perfect flaky crust to top it off.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
PrintPin
Ingredients
- 2 Tablespoons butter
- 3 celery stalks diced
- 3 carrots diced
- 1 onion diced
- 2 red potatoes diced
- 2 teaspoons garlic minced
- salt and pepper to taste
- ¼ cup flour
- 2 cups chicken broth
- 8 ounces cream cheese
- 2 cup chicken cooked and shredded
- ½ cup peas
- 2 Tablespoons fresh parsley finely minced
- 1 sheet frozenpastry puff sheet thawed
- 1 egg
Instructions
Preheat oven to 350 degrees F.
Melt butter in a large saucepan over medium-high heat.
Add carrots, celery, onion, and potatoes. Saute for 8-10 minutes , or until vegetables begin to soften.
Add garlic and season with salt and pepper.
Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
Fold in chicken and peas.
Pour mixture into a 12-inch oven safe skillet.
Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.
Whisk egg in a small bowl and brush over the top of the pot pie.
Cook for 18-20 minutes, or until the top is golden brown.
Notes
- You can use pie crust in place of the puff pastry, however, it does give a bit of a different texture and you will have to cook the dish an extra 10-15 minutes longer to make sure the dough is cooked through all the way.
Nutrition
Calories: 406 kcal · Carbohydrates: 32 g · Protein: 10 g · Fat: 27 g · Saturated Fat: 11 g · Cholesterol: 69 mg · Sodium: 453 mg · Potassium: 501 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 4499 IU · Vitamin C: 16 mg · Calcium: 60 mg · Iron: 2 mg
Equipment
Saucepan
Skillet
Recipe Details
Course: Main Course
Cuisine: American
Join The Discussion
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marty says:
WOw I am not much of a cook but this looks like something I could do
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Robert Brumfield says:
Can you find puff pastry in big sheets like that ? Looks great ... gotta give it a try.
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Cyd says:
Pepperidge Farms has puff pastry in sheets.
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Debbie says:
Just made your chicken pot pie recipe! It's a keeper. Whole skillet full gone! I didn't have puff pastry so I used Pillsbury pie crust and baked the proper time and then put broiler on and wow. Perfection! Greay recipe!
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Whitney says:
Made this today and it was yummy. Even my mom who doesn't like chicken pot pie said this was very good and that I could make it again. Followed the recipe as written except I used a Pillsbury pie crust for the top instead of the puff pastry. With using the pie crust I did bake for an additional 15 minutes to get the crust to bake. Will definitely make this again.
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Allison says:
I have everything but the puff pastry dough. What about cresent dough on top? Considered even just backing the cresent in single servings and placing on top of the filling after it's cooked.
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Cyd says:
Crescent dough should work well too. It's a little heavier than the puff pastry dough.
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Erin says:
Can this be done with heavy cream/roux as opposed to cream cheese? (Hubs hates CC. )Thanks! Looks super easy.
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Cyd says:
I'm sure a heavy cream roux would work just fine.
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Kim says:
It's in the oven and I'm excited to eat it as it looks and smells delicious. I got parsley out and followed the recipe and then after sticking it in the oven, realized I never added the parsley. I'm assuming you add it in after the chicken and peas? Anyways, I'm sure it will still be great and next time I'll remember to put the parsley in. Thanks for the great dinner idea!
See Also100 Frugal Dinner Recipes -
Kathy says:
This was amazing! I did add some poultry seasoning with the salt and pepper, as well as some fresh thyme from my herb garden! Comfort food at its finest.
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Wanda Prinster says:
Can you also use crust on the bottom?
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Sarah says:
I personally wouldn't recommend a bottom crust in the skillet. You could always just try it though!
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Krystal says:
Could you use a homemade pie crust for this recipe? If so would I need to adjust the temperature and or cooking time?
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Cyd says:
You will need to alter the cooking time if using a pie crust instead of puff pastry. You'll want the top crust to be golden brown.
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Cyd says:
We have only put the crust on the top. You could try on the bottom also, but you'll want to be sure it's cooked through.
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Amy O'Brien says:
The ingredient list has parsley but it's nowhere in the step by step instructions. I assume you add it at the end?
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Deann says:
It is in the freezer section.
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Wayne says:
Have all the "parts" ready for the skillet and a family friend coming for dinner .. so ... I really hope this turns out as good as it looks. but it most certainly smells delicious..
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Kelley Allison says:
I made this tonight and it came out like chicken pot pie soup !! Very good soup , but not exactly what I was expecting !! Reread the directions AND the ingredients and I followed everything to a T ! Do you have any idea what I may have done wrong ? The flavor was wonderful though ! ?
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Cyd says:
When you mixed your flour, broth and cream cheese it should have thickened up for you. Everything else is non liquid in the recipe. That is the only thing I could think of that would possibly make it soupy.
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Angie says:
Just noticed that too after I put it in the oven... Darn.
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Margaret says:
Delicious and quick and easy to make. I used 3 cups turkey, 1/2 a brick of cream cheese (it was lots) and added thyme. I’ll definitely make again
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Deann says:
I made this tonight. My puff pastry crust did not rise. Do you have any idea what I did wrong? Other than that going wrong it tasted delicious!!!
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Cyd says:
I read this about puff pastry - always preheat your oven for a minimum of 15 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Maybe this will help.
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Sherry says:
Made this for dinner tonight. It was very good. I added a extra 1/2 cup frozen corn when adding the peas and used phyllo dough instead of puff pastry. It was fantastic. Thanks so much for sharing.
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Cyd says:
Hi Sherry. Thanks so much for taking the time to leave such a nice comment. The changes you made sound wonderful. Have a great week!!
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Bekah says:
Can’t wait to try this recipe! I don’t have an oven skillet... is there some kind of baking dish I could use instead to put in the oven??
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Cyd says:
Hi Bekah. Looking over the ingredients for this recipe, I think a 9 x 13 inch pan will work best. I found this conversion for skillets and baking dishes. Guidelines for Baking in Your SkilletWhat size baking dish should you use?If your recipe calls for an 8 inch skillet use a 9 x 9-inch panIf your recipe calls for a 10 inch skillet use a 9 x 13-inch panIf your receipt calls for a 12 inch skillet us a 10 x 15-inch panThat’s a rough guideline. If it fits, use it. The worst that can happen is that you have too much batter for your skillet and you have to scrape it out and try another pan. Hope this helps.
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Anne Bradley says:
Add the flour first to make a bit of a roux. Add the chicken broth and let the mixture thicken up. Then add the cream cheese. Mixing them all at once doesn't allow them each to do their magic.
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BETH says:
And does the chicken mixture need to be hot for pastry to rise? I prefer to cook ahead and then put in the oven at the last minute but assumed i could not with this type or recipe as the mixture would need to be hot. Your thoughts?
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Cyd says:
I did some reading on the internet for puff pastry to try and answer your question. Here is what I found - Prep It Properly Before BakingMaking turnovers or miniature stuffed "packages"? Use an egg wash to seal them shut and help them hold their shape. As a bonus, the egg will help your puff pastry achieve that coveted golden sheen. If you're making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. Skip this step, and you'll have a soggy interior. And don't forget to preheat the oven properly—a hot (over 400-degree) oven is ideal, because the higher temperature is what creates steam. Steam is what makes it "puff," and, of course, imbues a golden hue.
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Samantha says:
This recipe was so good. Ive been dying to make a pot pie in my cast iron and I definitely picked the right recipe. My family kept saying how creamy it was (thanks to the secret ingredient cream cheese). I left out the peas and onions because of picky eaters but I loved the potatoes in it. Also I couldn’t find puff pastry so I used pie crust which worked good although it needed a few extra minutes. I would definitely make this again.
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Melissa says:
Love this recipe! It’s a family fave... Do you think this would freeze well?
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Cass says:
Oh my goodness. I was just looking through my recipe books for a chicken "pot" pie recipe. This looks fabulous. However, it is hard for me to call this chicken pot pie....hence... the quotes. I am from Lancaster County, Pennsylvania and here in the Amish country we call this dish chicken pie. Chicken pot pie is made in a big pot with chicken, carrots, potatoes, onions, celery and big homemade pot pie dough cut into big squares and dropped into the hot boiling broth. :)
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Sharon Everett says:
This is the best pot pie I have ever eaten
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Harmony says:
Fairly quick to make and easy recipe to follow, but SUPER delicious pot pie! Everyone in the fam loved it - and I’ve got a ton of picky eaters in the home. I used canned chicken to save time, and it came out perfect. I think I order to avoid a soupy outcome is to let it sit for a bit to let things tighten up after taking it out of the oven. It looked pretty liquidy when I took it out, but everything thickened up after letting it sit and cool. I also used a large glass casserole pan since I don’t have an oven safe skillet. This recipe makes a LOT, but it was so good there were zero leftovers. This one’s a keeper!
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Jennifer Larson says:
We love this recipe but the carrots and celery are always crunchy I tried sautéing them longer than suggested but still crunchy. Any suggestions
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Kim H says:
Hi. Do you think it would be possible to make this in a pie crust with the pastry crust on top? My dad really loves pie crust.
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Momma Cyd says:
This chicken pot pie filling would work great in other pie crusts and then you could easily add the crust on top.
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Becky says:
It is rare that I try a new recipe that my 5 kids and husband loves. This was amazing! I'll definitely be making this often!
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.
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