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Skillet Chicken Pot Pie

  • Serves: 8
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Calories: 348
puff pastry chicken pot pie with vegetables made in a skillet

When does chicken pot pie qualify as a quick and easy, 30-minute dinner? When it's SKILLET chicken pot pie, and you make use of a few handy shortcuts.

The Epic Comfort of Chicken Pot Pie, Any Night of the Week.

As hearty as the most labor-intensive of Sunday suppers, this super fast skillet chicken pot pie recipe is all bang, no buck. Our easy chicken pot pie recipe is ready in 30 minutes, and it’s even kind of healthy! Because this skillet pot pie recipe relies on whole milk instead of cream, and is loaded with lean chicken breast and vegetables like carrots, celery and peas, it definitely counts as a balanced meal. Sure, there’s some butter in there—OK, a fair amount of butter—so it’s not as light a rice bowl or dinner salad, but it’s a filling supper you can feel good about feeding your family. Especially on a dark and stormy night, when all you want is to fill those bellies with warmth and comfort.

ingredients laid out for Skillet Chicken Pot Pie carrots, onions, chicken stock, milk, celery, peas, butter, flour
butter, carrots, onion and celery sautéed in a cast iron skillet
butter, carrots, onion and celery sautéed in a cast iron skillet with flour and seasoning.
butter, carrots, onion and celery sautéed in a cast iron skillet with flour and seasoning and a wooden spoon.
butter, carrots, onion and celery sautéed in a cast iron skillet with chicken stock and milk added

A Classic Chicken Pot Pie Filling That’s Ready Fast.

We’re not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crust—we just use store-bought frozen puff pastry—all you’ll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Here’s what you’ll need:

  • Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
  • Vegetables! Carrots, celery, frozen peas and onions.
  • Seasoning! Celery seed and garlic powder—a perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If you’d like to add it, a sprinkling of fresh thyme is nice, too.
  • Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.
chicken and frozen peas being added a homemade chicken pot pie in a cast iron skillet
Skillet Chicken Pot Pie filling in a cast iron pan
puff pastry topped chicken pot pie being brushed with and egg wash
golden brown homemade Chicken Pot Pie in a cast iron pan

How To Make Chicken Pot Pie

This skillet chicken pot pie is easy as...well...pie. It’s a one pot meal that utilizes some pro quick dinner tips and results in a beautiful and homey dish that the whole family can be really excited about. We like to the assembly as a four-step process:

  1. Make a super-flavorful roux! Onion is cooked in butter until it's really fragrant, and then you make sort of a seasoned paste by adding flour, salt, pepper, celery seed, garlic powder and thyme. Voila! You made a roux! Roux just means a fat-flour mixture that serves as the base for making a creamy sauce.
  2. Make a sauce! Milk and then stock are added slowly to the roux. As you add the milk and stock, the roux will become a creamy sauce. Stir the chicken and vegetables into the sauce to finish the filling—you can add the peas frozen! No need to pre-cook them.
  3. Crust time! Grab your puff pastry—slightly defrosted so that you can work with it—and you can create a lattice top if you're feeling fancy, or just place one large pastry sheet on top of the skillet full of pot pie filling. If you choose to use just one sheet of pastry for the top, be sure to cut a few slits into it for the steam to escape while baking. Here, we even cut the pastry into squares and overlapped them.
  4. Bake! No explanation necessary, right?
golden brown homemade Chicken Pot Pie in a cast iron pan

Tools You’ll Need:

Other Easy Weeknight, One-Pan Chicken Recipes:

One-pan, easy chicken dinners are kind of our thing (if you hadn’t noticed.) Here are a few of our very favorites:

golden brown homemade Chicken Pot Pie in a cast iron pan with a scoop taken out with a spoon.

Homemade Chicken Pot Pie—Easier Than You Thought?

There are certain dishes that have gained a reputation as fussy or a lot of work, and pot pie is one of them. We’re hoping this easy recipe changes that a little bit, and makes homemade chicken pot pie something that feels within your reach now! Let us know how yours turned out! Snap a photo of your skillet chicken pot pie, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Skillet Chicken Pot Pie

  • Serves: 8
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Calories: 348

Ingredients

  • 1/2 cup Butter (1 stick)
  • 2 cups Carrots, 1/4 inch sliced
  • 1 cup Celery, 1/4 inch sliced
  • 1 cup Onion, chopped
  • 1/2 cup Flour
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Celery seed
  • 1 tsp Garlic powder
  • 1 tsp Fresh thyme, minced (optional)
  • 1 cup Whole milk
  • 2 cups Chicken stock
  • 2 cups Peas, frozen
  • 4 cups Cooked chicken (3 chicken breasts, pre cooked or rotisserie)
  • 1 Package frozen puff pastry, slightly thawed
  • 1 Egg (for pastry wash)

Method

  1. Heat oven to 425°F.
  2. Melt the butter in a 12” inch cast iron (or other oven proof) skillet over medium heat. Add the onion, celery, carrots to the butter and sauté for 5 minutes, until the onions are tender and translucent.
  3. Add the flour, salt, pepper, celery seed, garlic powder and thyme to the butter and vegetables creating a thick paste. Sauté for 2 minutes.
  4. Slowly add the milk. Once the milk is fully incorporated, slowly add the chicken stock. Simmer, whisking continuously until mixture has slightly thickened.
  5. Add the peas and chicken to the sauce.
  6. Roll out one pastry sheet into a 16-inch square on a lightly floured surface. Cut into 26 (3-inch) squares. Place the squares, slightly overlapping on top of the chicken mixture.
  7. In a small bowl, whisk the egg with 1 tbsp water. Brush the egg wash over the puff pastry. Place in the oven for 25 minutes until pastry is golden brown and filling is bubbling. If it is browning too quickly, cover with foil after it gets as dark as you'd like.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 348
  • Protein 26 g
  • Carbohydrates 20 g
  • Total Fat 17 g
  • Dietary Fiber 3 g
  • Cholesterol 108 mg
  • sodium 674 mg
  • Added Sugars 6 g

Skillet Chicken Pot Pie

Questions & Reviews

Join the discussion below.

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  • Donna C Workman

    I don't like cooked celery can I swap it out and do diced potatoes

    You bet! Cut them small so that they cook through!

  • Mary

    can you do this in something other than a skillet? Making it for a friend who just had a baby so want something that can transport easily.

    After the step where you add the peas, transfer all the sauce and veggies to a casserole dish and proceed by layering the squares of pastry on top of the sauce then bake it according to the rest of the recipe.

  • Tracy

    EXCELLENT! I didn't have pastry puff so I used Bisquick instead. Fantastic.

    So happy you liked it Tracy!

  • Marlene Heller

    I didn't have peas alone, but frozen mixed veggies that I wanted to use up. So I skipped the fresh carrots and used the frozen veggies. I also had one leek that needed to be used. I found the directions confusing where it said to use "1 package" of frozen puff pastry, but then only gave directions for one sheet. In my package, one sheet would never have been enough, so I used both. It was picture perfect; very easy to make, gorgeous to serve. Oh, and it was delicious!

    Glad you like it Marlene! Way to make substitutions for what you had on hand!

  • Andreas

    Just made this! So easy and absolutely delicious. My puff pastry sunk into the pie around the edge and did not brown. That was my fault by pushing them around to overlap. Next time I will just lay them down without worry. Thank you. This will be my "go to" for chicken pot pie!

    You're so welcome! Glad it was a hit!

  • Amanda Furtado

    This recipe was delicious! I had to omit the celery seed, because I didn't have any in house, but i'm not sure we missed it. Otherwise it was an easy and super yummy dinner for my busy family of four! The only challenge I had was with the puff pastry. I can never get it to cook correctly...or all the way through...the top is always golden and delicious, but the under belly seems under cooked. That's probably user error though! I'll definitely make this one again!

    So glad you enjoyed it! Try rolling it out a bit thinner.

  • Angela Randazzo

    This was wonderful! Used foil on the top at the end when I got the golden crust I wanted. Would highly recommend for a party of 4-6

    Glad you liked it! Thanks for letting us know!