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Chicken Brunch Dinner One Pot Casseroles Pies Potatoes
4.6 from 29 votes

Skillet Chicken Pot Pie

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •3/15/23 26 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for skillet chicken pot pie.

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!

skillet chicken pot pie in a cast iron skillet with a serving taken out.
Table of Contents Open
  • Easy Skillet Chicken Pot Pie Recipe
  • Why You’ll Love This Skillet Chicken Pot Pie
  • Ingredients You’ll Need
  • How To Make Skillet Chicken Pot Pie
    • Preheat The Oven
    • Sauté The Veggies
    • Cook The Chicken
    • Finish The Filling
    • Top The Pot Pie
    • Bake And Serve
  • Can I Make This Recipe In A Pie Dish?
  • Why Is My Chicken Pot Pie Watery?
  • Expert Tips
  • Storage
  • Other Delicious Recipes To Try
  • Skillet Chicken Pot Pie
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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!  

a serving of chicken pot pie in a white bowl.

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.

Ingredients You’ll Need

ingredients needed to make skillet chicken pot pie.
  • 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.

How To Make Skillet Chicken Pot Pie

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!

Preheat The Oven

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. 

Sauté The Veggies

process shots showing how to make skillet chicken pot 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.

Cook The Chicken

process shots showing how to make skillet chicken pot pie.

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.

Finish The Filling

process shots showing how to make skillet chicken pot pie.

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. 

Top The Pot Pie

process shots showing how to make skillet chicken pot pie.

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.  

Bake And Serve

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.

a serving of chicken pot pie in a white bowl.

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.

skillet chicken pot pie in a cast iron skillet with a serving taken out.

Expert Tips

  1. 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.
  2. 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.
  3. 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.

  1. 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.
  2. Divide the chicken pot pie into individual portions, if possible, for easier reheating and to avoid wastage.
  3. 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.
  4. 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.
  5. 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.
a serving of chicken pot pie in a white bowl.

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

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.

skillet chicken pot pie in a cast iron skillet with a serving taken out.
Print
4.56 from 29 votes

Skillet Chicken Pot Pie

Prep 10 minutes
Cook 1 hour 5 minutes
Total 1 hour 15 minutes
Rate Recipe
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!
6

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

  • 12-inch Cast Iron Skillet

Video

Notes

  1. I used a 10.5 inch skillet for this recipe.
  2. This would also work in a 9 x 13 inch pan using the same baking instructions.
  3. 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.
  4. 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.
  5. To store leftovers, store in airtight container in the refrigerator for 3 to 4 days max.

Nutrition Information

Serving: 1servingCalories: 470kcal (24%)Carbohydrates: 40g (13%)Protein: 27g (54%)Fat: 22g (34%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 82mg (27%)Sodium: 772mg (34%)Potassium: 822mg (23%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 596IU (12%)Vitamin C: 35mg (42%)Calcium: 47mg (5%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

skillet chicken pot pie in a cast iron skillet with a serving taken out.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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26 Comments
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Isabelle C
Isabelle C
Posted: 1 year ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Isabelle C
Posted: 1 year ago

My pleasure, glad you liked it and you’re never too old to try new recipes. 🙂

0
Reply
Sally
Sally
Posted: 1 year ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sally
Posted: 1 year ago

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.

0
Reply
Devan Harding
Devan Harding
Posted: 2 years ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Devan Harding
Posted: 2 years ago

My pleasure, so glad you guys enjoyed it.

0
Reply
Jacqueline D.
Jacqueline D.
Posted: 2 years ago

5 stars
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.

0
Reply
Deborah
Deborah
Posted: 2 years ago

5 stars
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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deborah
Posted: 2 years ago

Absolutely!

0
Reply
Irene
Irene
Posted: 3 years ago

5 stars
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.

1
Reply
Eric
Eric
Posted: 4 years ago

5 stars
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!

0
Reply
Chris
Chris
Posted: 4 years ago

5 stars
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.

1
Reply
Susan
Susan
Posted: 5 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan
Posted: 5 years ago

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.

1
Reply
Sarah
Sarah
Posted: 6 years ago

3 stars
Whoops I forgot to add the bag of peas and carrots. Is it listed in the instructions?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sarah
Posted: 6 years ago

My bad, recipe has been fixed, it’s in step 4.

0
Reply
Sue
Sue
Posted: 6 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sue
Posted: 6 years ago

Sorry about that, the recipe has been fixed, it’s supposed to be 3 cups of cooked chicken breasts, so about 1 lb.

1
Reply
Terri Dunning
Terri Dunning
Posted: 6 years ago

5 stars
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.

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Terri Dunning
Posted: 6 years ago

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.

0
Reply
Sara @ Last Night's Feast
Sara @ Last Night's Feast
Posted: 6 years ago

Just pinned this! Can’t wait to make it

0
Reply
ann
ann
Posted: 6 years ago

Thank you.

0
Reply
Michael Mills
Michael Mills
Posted: 6 years ago

5 stars
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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michael Mills
Posted: 6 years ago

Hi Michael, my skillet is 10 1/2 inches in diameter, so anything around that size should be good.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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