Skillet Chicken Pot Pie
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This homestyle comforting and hearty Skillet Chicken Pot Pie is unbelievably good! Topped with a flakey golden pastry crust, it’s full of tender chunks of chicken, potatoes, and lots of veggies in a creamy mushroom sauce. This is the ultimate busy weeknight recipe that your whole family is sure to love!
Easy Skillet Chicken Pot Pie Recipe
You no longer have to feel your tastebuds drool and your mind dread when you hear the words, homemade chicken pot pie recipe!?! Because you know how good it is, but you also know how much work it takes to make a traditional pot pie. Who has time to make pie crust?!? Not me! And probably not you.
But I love pot pie, so I’ve become a pro at finding ways to make them just as tasty, but with a lot less steps. And that’s what we’ve got here! Just like my Beef Pot Pies, this skillet chicken pot pie recipe uses store-bought puff pastry, which is a huge time saver and just as delicious. The recipe also incorporates a can of cream of mushroom soup into the filling with the sauteed veggies, potatoes, and tender chicken breast. This gives it a lovely consistency and another layer of flavor without much effort making it another time saver.
And if you find yourself with some leftover puff pastry, check out my savory Parmesan Pesto Twists, which take under 30 minutes to make!
Why You’ll Love This Skillet Chicken Pot Pie
- Super Easy! This one pan wonder is the easiest chicken pot pie recipe you will ever find! By using store-bought pastry and a can of soup this recipe can be made in a little over an hour.
- Homestyle Deliciousness! Big chunks of chicken are coated in a delicious creamy sauce and then topped with a golden pastry crust to make my version of this classic comfort food.
- Family Favorite! When we think of chicken pot pie we think of a hearty wholesome family dish. This simple recipe is an affordable crowd-pleaser that does not disappoint.
- Olive Oil – I like to use olive oil, but you can use any type of vegetable oil.
- Onion – Brown onion adds the most flavor, but any onion you have on hand will work.
- Celery – A classic pot pie veggie used to add flavor.
- Chicken – You will need boneless skinless chicken breasts. You can also use boneless skinless chicken thighs if you prefer.
- Salt and Pepper – Used to season the whole chicken pot pie.
- Red Pepper Flakes – Adds just a touch of heat to the filling.
- Thyme – Use fresh thyme for the most aromatic herb flavor.
- Frozen Peas and Carrots – You do not need to defrost the peas and carrots. In fact, they should be added while still frozen.
- Potatoes – Any type of potato can be used. Just make sure that they are cut into pieces that are all about the same size.
- Cream of Mushroom Soup – Any brand of cream of mushroom soup works perfectly.
- Chicken Broth – To control the amount of added salt I always use low-sodium broth.
- Parsley – Fresh parsley is a must for this dish.
- Puff Pastry – I used store-bought puff pastry to make this pot pie recipe super easy.
- Egg – Needed to make a simple egg wash.
This pot pie recipe is the definition of the perfect quick and easy weeknight family meal! The entire dish is made in one pan and ready to be served in just over an hour!
This chicken pot pie comes together quickly and you want the oven to be ready to go. So before you even begin the recipe, preheat your oven temperature to 350°F (177°C). This will give the oven an adequate amount of time to heat up while you prep the pie.
Now, to get the filling started, heat the olive oil over medium heat in a large oven-safe skillet like a cast iron skillet. Then add the onions and celery to the pan and sauté them for about 3 minutes or until the onion is soft and translucent.
Next, add the chicken pieces to the skillet. Then sprinkle the chicken with the salt, pepper, red pepper flakes, and fresh thyme. Now, stir everything together and cook the chicken for 5 minutes or until it’s no longer pink.
After the chicken mixture has been sautéed, add the frozen peas and carrots along with the potatoes to the skillet. Then stir everything together and cook the mixture for 5 minutes. Now, mix in the cream of mushroom soup, chicken broth, and fresh parsley.
With the filling made, you can now add the pastry crust. All you have to do is lay the sheet of puff pastry over the filling in the skillet and then tuck in the edges of the pastry. Then brush the top with a bit of egg wash and cut a few slits in the center of the pot pie with a sharp knife.
Once the pie has been assembled, transfer it to the preheated oven to bake for 45 minutes or until the crust is golden brown. Then remove the skillet chicken pot pie from the oven and allow it to sit for 5 minutes before slicing into it to serve.
Can I Make This Recipe In A Pie Dish?
Yes! Just follow the recipe and make the chicken pot pie filling in the skillet on the stove top. Then when it comes time to add the pastry crust, transfer the filling into a pie dish and then top it with the puff pastry. Now, just finish the recipe and bake the pot pie in the pie dish.
Why Is My Chicken Pot Pie Watery?
If your pot pie turns out watery or seems runny you probably didn’t let it bake long enough for the filling to thicken up in the oven. So if the crust begins to brown too fast before the pie is ready to come out, just cover it with a sheet of foil to keep it from burning.
Expert Tips
- Use a large skillet. The skillet chicken pot pie will bubble a bit in the oven as it cooks so make sure that your pan is both ovenproof and big enough to comfortably fit all of the ingredients.
- Uniformly cut the veggies. You always want to chop veggies into pieces that are all about the same size for even cooking. And in this recipe, the potatoes also need to be diced not in big chunks.
- Add extra soup. This recipe calls for just one can of cream of mushroom soup. However, if you like your pot pie filling to be extra creamy, consider using two cans.
Storage
Leftover chicken pot pie can be stored in the refrigerator or freezer.
- Let the chicken pot pie cool down to room temperature before storing it. This will prevent the formation of moisture that can cause bacterial growth.
- Divide the chicken pot pie into individual portions, if possible, for easier reheating and to avoid wastage.
- If storing in the refrigerator, place the chicken pot pie in an airtight container and store it in the refrigerator for up to 4 days.
- If storing in the freezer, wrap the chicken pot pie in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Label the container or bag with the date and contents and store it in the freezer for up to 2-3 months.
- To reheat the chicken pot pie, preheat the oven to 375°F (190°C), place the pot pie on a baking sheet, and heat it for 25-30 minutes, or until it is heated through and the crust is crispy. Alternatively, you can reheat it in the microwave, but be sure to cover it with a damp paper towel to prevent it from drying out.
Other Delicious Recipes To Try
- Skillet Shepherd’s Pie
- Chicken Cacciatore
- Skillet Sloppy Joe Casserole
- One Pot Hamburger Helper Lasagna
- Chicken in Garlic and Herb Sauce
- Chicken Pot Pie Pasta
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Skillet Chicken Pot Pie
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 1 pound chicken breasts (skinless boneless and chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ teaspoon red pepper flakes
- 1 teaspoon thyme (fresh)
- 2 cups frozen peas and carrots
- 2 medium potatoes (peeled and diced)
- 10½ ounce cream of mushroom soup (1 can)
- ½ cup chicken broth (low sodium, add more if needed)
- 1 tablespoon parsley (fresh, chopped)
- 1 sheet puff pastry
- 1 large egg (for egg wash)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F.
- 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.
- 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.
- 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.
- Slice and serve warm.
Equipment
Video
Notes
- I used a 10.5 inch skillet for this recipe.
- This would also work in a 9 x 13 inch pan using the same baking instructions.
- Uniformly cut the veggies. You always want to chop veggies into pieces that are all about the same size for even cooking. And in this recipe, the potatoes also need to be diced not in big chunks.
- Add extra soup. This recipe calls for just one can of cream of mushroom soup. However, if you like your pot pie filling to be extra creamy, consider using two cans.
- To store leftovers, store in airtight container in the refrigerator for 3 to 4 days max.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Fabulous recipe – I had to swap a few things to make it Gluten Fee! I couldn’t get GF mushroom soup so I used Leek & Potato and used GF puffed pastry but it was totally delicious 🙂
Can you believe I’m almost 50 and never made chicken pot pie? (I cooked and bake a lot so there’s no excuse). I made this recipe because I had puff pastry leftover and the rest.. we’ll frozen veggies, potatoes and chicken are really staples. I knew it was going to be good because your recipes are always good.. but this was GREAT. We loved it. Simple, no fuss, delicious weeknight meal. Thank you
My pleasure, glad you liked it and you’re never too old to try new recipes. 🙂
I have made several times. Love it! Quick question about freezing, instructions say to simply brush with egg and pop in the oven, right from the freezer? Or should wait to thaw first? Thanks
I think on which type of puff pastry you have, if it’s a sheet that’s rolled up, you probably have to thaw it a bit so that you can unroll it. To be safe, I’d take it out of the freezer a couple hours before cooking.
this recipe it just amazing! I have a busy household full of children and fun. All of my children loved this meal which means it’s a keeper in my household!
**I shortened the recipe by using homemade shredded chicken and canned diced potatoes. Not my first choice for potatoes but for a week night meal it works!**
Will definitely make over and over again! Thanks jo for another amazing family meal!
My pleasure, so glad you guys enjoyed it.
This is my go to for chicken pot pie now quick and delicious!! Just love it!! Made it a few times, I make it with whatever leftover veggies I have and turns out great every time (also do it with just 1 can of cream of mushroom and to us it’s creamy enough. Thank you for the wonderful recipe.
Have made this recipe several times and absolutely love it!! You can change up the veggies and add fresh root vegetables in the fall! I’m wanting to take this to a friend who had surgery and was wondering if I can make the base ahead of time then put the pastry on once I’m ready to cook it for her. Would you warm up the base again before putting on the pastry?
Absolutely!
For freezing this I line my pan with plastic wrap then foil, fill with pie fillings and top with crust. Next I place in freezer, give the pie a couple of hours to get firm and then remove the entire pie and wrap from pan. It’s now shaped and ready for baking.
I can use the pan for future use and the frozen pie is ready to pop in pan, removing plastic and foil and use the same pan pie was shaped in. Bake when ready.
Thank you so much! I’ve now made this 3 times and it’s a huge hit. Very easy to prepare and enjoy. I do prefer using two cans of mushroom soup. It’s creamier for sure!
OMG…I tried this tonight and everyone LOVED it! Absolutely no leftovers. The only thing I did different was I used an already cooked rotisserie chicken from the store. Thank you for sharing. I can’t wait to try the Shepherd’s Pie now.
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.