This 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!
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- 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
Preheat your oven to 350 F degrees.
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.
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.
Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
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.
Bake for 45 minutes or until the crust is golden brown.
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.