If you are craving the cozy warmth of a classic comfort dish with a modern twist, this One-Skillet Chicken Pot Pie Recipe is exactly what you need. Imagine tender chicken chunks, crisp-tender veggies, and a luscious, creamy sauce all bubbling away happily beneath a golden, flaky crust — and all made in just one skillet for easy cleanup. It’s the ultimate weeknight winner that combines hearty flavors and effortless cooking, perfect for gathering friends or family around the table with minimal fuss and maximum deliciousness.
Ingredients You’ll Need
Each ingredient in this One-Skillet Chicken Pot Pie Recipe plays a key role in creating those rich, comforting layers of flavor and texture. From the buttery base to the fresh vegetables and flaky crust, every element is essential for that perfect harmony you’ll want to savor again and again.
- 1/2 cup butter: This is what gives the dish that rich, silky start as you sauté the vegetables.
- 1/2 cup onion (chopped): Adds a sweet, aromatic foundation to the filling.
- 1 cup carrots (chopped): Provides natural sweetness and a vibrant orange color that livens up the dish.
- 1/2 cup celery (chopped): Brings a subtle crunch and depth of flavor that rounds out the vegetable mix.
- 2/3 cup all-purpose flour: The magic thickener that transforms the broth into a velvety, indulgent sauce.
- 3/4 teaspoon salt: Enhances and balances all the flavors throughout the filling.
- 1/4 + 1/8 teaspoon black pepper: Adds a gentle kick and warmth without overpowering.
- 1/4 + 1/8 teaspoon celery seed: A subtle seasoning that boosts the classic pot pie taste.
- 1 14-oz. can chicken broth: A savory base for the creamy sauce that complements the chicken.
- 1 cup milk: Contributes a smooth richness that binds everything pleasantly together.
- 1 & 1/2 or 2 cups cooked chicken: The hearty, protein-packed star of the meal, providing satisfying bites in every mouthful.
- 1 cup frozen green peas: These pop of color and slight sweetness brighten the savory filling.
- 1 9 inch unbaked pie crust: The crowning glory, baking up perfectly crisp and golden to encase all the deliciousness inside.
How to Make One-Skillet Chicken Pot Pie Recipe
Step 1: Sauté the Veggies
Start by preheating your oven to 350°F for that perfect baking temperature. Melt the butter right in your cast iron skillet over medium heat, then toss in the chopped onions, carrots, and celery. Cook them gently until the carrots soften but remain crisp-tender, about 8 minutes. This step builds the foundation of flavor with tender, sweet vegetables that still have a bit of bite.
Step 2: Mix the Flour and Spices
While the vegetables are cooking, whisk together the all-purpose flour, salt, black pepper, and celery seed in a small bowl. This combo will later thicken the sauce and season it beautifully, so it’s good to have it ready before moving to the next step.
Step 3: Create the Creamy Filling
Once the vegetables are softened, tilt the skillet so that the melted butter gathers on one side. Stir in the flour and spice mixture using a whisk, combining until a thick paste forms. Slowly pour in the chicken broth and the milk without stirring much at first; this helps blend the paste and liquid smoothly for a luscious sauce. Then, stir the veggies back in and cook for a couple more minutes until the mixture thickens to a creamy consistency.
Step 4: Add the Chicken and Peas
Stir in the cooked chicken and frozen peas, mixing gently to distribute everything evenly through the creamy filling. Once combined, turn off the heat because it’s time to prepare the pie crust topping.
Step 5: Assemble and Bake
Lay the unbaked pie crust over the skillet filling, pressing the edges down to seal the pie. Lightly sprinkle salt and pepper on top of the crust to enhance the golden finish. Pop the skillet into your preheated oven right away so the crust doesn’t get soggy. Bake for 40 to 45 minutes until the crust turns beautifully golden brown, then let it sit for 10 minutes before slicing and serving to let the filling set.
How to Serve One-Skillet Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh herbs like thyme or chopped parsley over the top adds a burst of color and fresh aroma that makes each bite feel even more special. For a touch of indulgence, try a light drizzle of cream or a small pat of butter on top right before serving.
Side Dishes
This dish shines brilliantly on its own, but pairing it with a simple side salad or steamed green beans balances the richness with some crisp freshness. Garlic bread or roasted garlic mashed potatoes also compliment the creamy filling wonderfully for an even heartier meal.
Creative Ways to Present
For entertaining, scoop individual portions of this One-Skillet Chicken Pot Pie Recipe into small ramekins right from the skillet, then broil the crust tops for a few extra crispy edges. Another fun idea is to swap the pie crust for puff pastry sheets cut into shapes and laid artistically over the filling before baking.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious pot pie, simply cover any leftovers and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a great next-day meal.
Freezing
If you want to save some for later, freeze the whole skillet meal before baking by wrapping it tightly with foil and plastic wrap. It will keep well in the freezer for up to 2 months. When ready, thaw overnight in the fridge and bake as usual, adding some extra baking time if needed.
Reheating
Reheat your leftovers in a conventional oven at 350°F to keep the crust crisp and the filling hot without drying it out. Microwave reheating is possible but may soften the crust, so use the oven when you can for the best texture.
FAQs
Can I use leftover chicken from a rotisserie?
Absolutely! Using leftover rotisserie chicken is a fantastic shortcut for this One-Skillet Chicken Pot Pie Recipe, giving you flavorful, tender meat without extra cooking time.
Is it necessary to use a cast iron skillet?
You don’t have to, but a cast iron skillet is ideal because it distributes heat evenly and can safely go from stovetop to oven, making the cooking process seamless and your crust crisp.
Can I substitute frozen vegetables for fresh?
Yes, frozen peas are already included, and you can swap other veggies like carrots or celery for frozen versions, just adjust the sautéing time so they don’t become too mushy.
What can I use instead of milk?
Whole milk works best for creaminess, but you can use half-and-half or a creamy non-dairy milk like oat or cashew milk for a dairy-free option. Just be mindful of added flavors in non-dairy milks.
How do I make the crust extra flaky?
Chilling the pie crust before placing it over the filling helps it stay firm and flaky during baking. Also, avoid over-handling the crust to keep it tender and light.
Final Thoughts
This One-Skillet Chicken Pot Pie Recipe is pure comfort food magic that’s easy enough for busy nights but special enough to impress anyone you serve it to. The blend of creamy filling, wholesome vegetables, and golden crust in a single skillet is a game changer in cozy cooking. Give it a try, and prepare to fall in love with your new favorite weeknight dinner!
