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17This skillet chicken pot pie is the ultimate comfort food perfect for cold winter nights with a golden pastry crust and loaded with creamy chicken and veggies.
It’s definitely chicken pot pie weather here, it’s freezing cold outside and time for some pot pie. There are so many different variations of chicken pot pie and this is why it’s so great. It’s super easy to put together and you probably have all the ingredients already in your fridge or pantry. No matter how many versions of it there are, usually the main ingredients are chicken, carrots and peas in a creamy sauce then topped with either pie crust or puff pastry.
I wanted to make this version of chicken pot pie simple and turn it into something easy enough to put together on a busy weeknight, which is why I decided to make it in a skillet. If you want to simplify this pot pie even further, feel free to use already cooked chicken, especially if you have leftover chicken, or you could just buy a roast chicken and use the meat from it.
I also wanted to add some potatoes to it to make it a bit heartier and so this chicken pot pie is loaded with peas, carrots and potatoes. I used a can of cream of mushroom soup and some chicken broth but many times you can make a roux with some butter and flour, then add some stock to make a creamy sauce. However, I thought cream of mushroom soup will add great flavors to this pie and also simplify the recipe a bit. The only thing I’d recommend is that if you like a creamier filling, I’d add 2 cans of cream of mushroom soup, only because the potatoes will soak up some of the liquid as they cook while the pie bakes.
If you’re having some nasty cold weather like we are here, then go ahead and make a chicken pot pie like this one, it’s classic comfort!
Check out the video!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 celery stalks chopped
- 3 cup chicken breasts skinless boneless and chopped, about 1 lb
- 1 tsp fresh thyme
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 2 cups frozen peas and carrots
- 2 medium potatoes peeled and diced
- 10 1/2 oz can cream of mushroom soup
- 1/2 cup chicken broth
- 1 tbsp fresh parsley chopped
- 1 puff pastry sheet
- 1 egg for egg wash
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Preheat your oven to 350 F degrees.
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In a large skillet heat the olive oil over medium heat. Add the onion and celery and cook for about 3 minutes until the onion is soft and translucent.
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Add the chicken to the skillet and stir. Season with salt, pepper, red pepper flakes and thyme then stir. Cook for another 5 minutes until the chicken is no longer pink.
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Add the frozen peas and carrots. Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
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Cover the skillet with the puff pastry sheet then tuck in the edges. Brush with egg wash, then cut a couple slits in the center of the pie.
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Bake for 45 minutes or until the crust is golden brown.
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Serve warm.
For a creamier filling go ahead and use 2 cans of cream of mushroom soup.
To freeze this, I would recommend freezing it before baking it, so after you add the puff pastry, cover it with plastic wrap or aluminum foil and place it in the freezer. When ready to cook, remove from freezer, brush with the egg wash and place in the oven.
To store leftovers, store in airtight container in the refrigerator for 3 to 4 days max.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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All of these skillet recipes look so good but do not work for me. I cannot handle a skillet due to arthritis in my fingers, thumbs and wrists on both hands. What type and size of dish do I use to bake this and will I need to adjust either temp or baking time? Thanks!
I would probably do everything in a 9×13 inch baking dish and bake everything at 350 for 45 minutes still. The chicken should have plenty of time to cook in the oven. You could also use precooked chicken if you wanted. Let me know how it turns out, if you try it.
Whoops I forgot to add the bag of peas and carrots. Is it listed in the instructions?
My bad, recipe has been fixed, it’s in step 4.
How much cooked chicken should I use. The receptive says 3 lb. and also 1 lb.?
Maybe if you said how much in cups would be helpful
Thanks
Sorry about that, the recipe has been fixed, it’s supposed to be 3 cups of cooked chicken breasts, so about 1 lb.
I made this one over this past weekend. Hubby gives it five stars! Would send a photo but I can’t seem to figure out how.
No worries Terri and so glad you and your husband tried it out and enjoyed it. Five stars! Thanks for commenting and being a part of the Jo Cooks community.
Just pinned this! Can’t wait to make it
Thank you.
Love these skillet recipes. thank you.
I am confused when you advise – “large” skillet.
What size are you suggesting ?
Width & Depth ?
Thank you so much, Michael Mills
Hi Michael, my skillet is 10 1/2 inches in diameter, so anything around that size should be good.
Hi Jo, what size skillet are you using? Great recipes.
Thanks
Hi Ann,
My skillet is 10 1/2 inches in diameter. You can find them pretty cheap anywhere, I think this one cost me about $20.