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skillet chicken pot pie in a cast iron skillet with a serving taken out.
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4.59 from 34 votes

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!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: chicken pot pie, skillet chicken pot pie, skillet recipes
Servings: 6
Calories: 470kcal

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

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.

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

Serving: 1serving | Calories: 470kcal | Carbohydrates: 40g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 772mg | Potassium: 822mg | Fiber: 5g | Sugar: 5g | Vitamin A: 596IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 3mg