If you have ever wished for a comforting, classic chicken pot pie that is both easy to make and deliciously homey, you are in for a treat with this One-Skillet Chicken Pot Pie Recipe. Imagine tender chicken, crisp-tender vegetables, and a rich, creamy filling all cooked and baked in just one pan, crowned with a perfect golden crust. This recipe turns a traditional favorite into a weeknight hero, saving you time on cleanup while delivering all the familiar warmth and satisfaction you crave. It is simplicity cooked up with love, ready to be shared with family and friends.
Ingredients You’ll Need
This One-Skillet Chicken Pot Pie Recipe relies on simple, wholesome ingredients that each add their own magic, whether it’s the buttery richness, the tender crunch of fresh veggies, or the creamy, silky sauce that brings everything together. Here’s what you need to gather:
- 1/2 cup butter: Adds a rich, creamy base for sautéing vegetables and creating the sauce’s velvety texture.
- 1/2 cup onion (chopped): Brings aromatic sweetness and depth of flavor to the filling.
- 1 cup carrots (chopped): Provides a natural sweetness and a lovely pop of color to brighten the dish.
- 1/2 cup celery (chopped): Adds crunch and subtle earthiness, balancing the flavors beautifully.
- 2/3 cup all-purpose flour: Essential for thickening the sauce and giving the filling a luscious body.
- 3/4 teaspoon salt: Enhances every flavor in the pot pie’s filling and crust.
- 1/4 + 1/8 teaspoon black pepper: Brings a mild heat and seasoning to complement the savory components.
- 1/4 + 1/8 teaspoon celery seed: Adds a hint of herbal warmth, echoing the fresh celery’s flavor.
- 1 (14-ounce) can chicken broth: The backbone of the sauce, lending savory depth and moisture.
- 1 cup milk: Creates a creamy sauce that binds all the ingredients together perfectly.
- 1 1/2 or 2 cups cooked chicken: The hearty protein filling that makes this dish satisfyingly complete.
- 1 cup frozen green peas: Sweet little bursts that provide contrast in both texture and color.
- 1 9-inch unbaked pie crust: Creates the golden, flaky topping that makes this pot pie utterly irresistible.
How to Make One-Skillet Chicken Pot Pie Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 350 degrees. Melt the butter in a 9 or 10-inch cast iron skillet over medium heat. Once the butter is hot and bubbly, toss in the chopped onions, carrots, and celery. Sauté everything together until the carrots become crisp-tender, about eight minutes. This step softens the veggies while developing a lovely base of savory aroma that will infuse your pot pie filling with rich flavor.
Step 2: Prepare the Flour Mixture
While the veggies are cooking, whisk together the flour, salt, black pepper, and celery seed in a small bowl. This dry mix is crucial because it will thicken the sauce, balancing creaminess with structure. Having it ready saves you time and makes it easier to incorporate into the skillet later.
Step 3: Make the Creamy Sauce
Once your vegetables are tender, tilt the skillet slightly so the melted butter gathers to one side. Use a whisk to stir in the flour mixture into the butter, stirring constantly to form a smooth, thick paste called a roux. Then slowly pour in the chicken broth and milk, mixing vigorously to avoid lumps. Remove the tilt and stir everything well until the sauce thickens within a few minutes. This luscious sauce is the heart of the One-Skillet Chicken Pot Pie Recipe, marrying all the filling ingredients into one creamy, cohesive masterpiece.
Step 4: Add Chicken and Peas
Stir in the cooked chicken and frozen peas, folding them gently into the creamy sauce until evenly distributed. Once combined, switch off the heat to prepare for the crust. This step brings protein and bright pops of green sweetness, balancing the mellow sauce and bold seasoning.
Step 5: Top with Pie Crust and Bake
Carefully lay your unbaked pie crust over the skillet filling. Press or pinch the edges down slightly to hug the filling, then sprinkle the surface of the crust with a pinch of salt and pepper for a final seasoning touch. Immediately transfer the skillet to your preheated oven—this quick action prevents the crust from becoming soggy. Bake for 40 to 45 minutes until the crust is beautifully golden brown and crisp. Once out of the oven, let the pot pie rest for 10 minutes to settle and set, making it easier to serve.
How to Serve One-Skillet Chicken Pot Pie Recipe
Garnishes
Add some fresh herbs on top just before serving—think chopped parsley or thyme—to bring brightness and a fresh contrast to the rich filling and buttery crust. A small pat of butter melted over the crust while it’s still warm can also make it shine with an irresistible sheen, inviting everyone to dig in.
Side Dishes
Although the pot pie is a complete meal, pair it with simple sides to round out the experience. A crisp green salad with a tangy vinaigrette cuts through the richness nicely, or serve it alongside steamed green beans or roasted asparagus to add more color and texture to your plate.
Creative Ways to Present
To impress guests or simply make dinner feel special, serve the pot pie directly from the skillet on the table. The rustic presentation makes the meal feel cozy and communal. Alternatively, for portion control or a charming touch, use individual ramekins and top each with small rounds of pie crust before baking for personal pot pies.
Make Ahead and Storage
Storing Leftovers
Store any leftover One-Skillet Chicken Pot Pie Recipe covered in the refrigerator for up to three days. Keep it in the same skillet or transfer to an airtight container. The flavors tend to deepen overnight, making leftovers even tastier.
Freezing
This pot pie freezes wonderfully when wrapped tightly or stored in a freezer-safe container. For best results, freeze prior to baking, then thaw overnight in the fridge before baking. You can also freeze cooked leftovers, though texture of the crust might change slightly after reheating.
Reheating
Reheat leftovers in the oven at 350 degrees for 15-20 minutes or until heated through, which helps maintain a crisp crust. Microwaving is faster but might make the crust less flaky. Cover loosely with foil to avoid over-browning when reheating in the oven.
FAQs
Can I use frozen vegetables instead of fresh for this recipe?
Yes! You can substitute frozen carrots and celery if you have them on hand—just thaw and drain any excess moisture before adding. Fresh vegetables do offer the best texture, but frozen options still produce a delicious pot pie.
What type of chicken works best in this One-Skillet Chicken Pot Pie Recipe?
Cooked chicken from rotisserie, leftover baked chicken, or poached chicken breasts all work beautifully. Use whatever you have available, as long as it’s shredded or chopped into bite-sized pieces for even distribution.
Is it necessary to use a cast iron skillet?
While a cast iron skillet is ideal for even heat distribution and oven safety, you can use any oven-safe skillet or baking dish. Just be mindful of size to keep the filling and crust ratio balanced.
Can I use a store-bought pie crust, or should I make one from scratch?
A good quality store-bought pie crust works perfectly and saves time, which fits the recipe’s quick and easy theme. If you prefer homemade, go ahead—your pot pie will be even more special.
How can I make the crust extra crispy?
For an extra crispy crust, brush the top with a little beaten egg before baking. Make sure to bake immediately after adding the crust to keep it from getting soggy from steam rising off the filling.
Final Thoughts
This One-Skillet Chicken Pot Pie Recipe is a marvelous way to experience all the beloved flavors of classic chicken pot pie with much less fuss. It’s cozy, hearty, and wonderfully comforting—a true crowd-pleaser that you will want to make again and again. So grab your skillet and get ready to fill your kitchen with warmth and delicious aromas that signal a perfect meal is moments away. You’re going to love every bite.
Print
One-Skillet Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 3 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This One-Skillet Chicken Pot Pie is a comforting and hearty meal that combines tender chicken, fresh vegetables, and a creamy sauce topped with a flaky golden crust. Prepared in a single cast iron skillet, it simplifies traditional pot pie cooking by sautéing the filling directly in the skillet before baking with the pie crust, offering a delicious and convenient dinner option perfect for family meals.
Ingredients
Filling
- 1/2 cup butter
- 1/2 cup onion, chopped
- 1 cup carrots, chopped
- 1/2 cup celery, chopped
- 2/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/8 teaspoon celery seed
- 1 (14-ounce) can chicken broth
- 1 cup milk
- 1 1/2 to 2 cups cooked chicken, shredded or chopped
- 1 cup frozen green peas
Crust
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 350°F (175°C). In a 9 or 10 inch cast iron skillet, melt the butter over medium heat. Once melted and hot, add the chopped onions, carrots, and celery. Sauté these vegetables until the carrots become crisp-tender, which should take about 8 minutes.
- Mix Dry Ingredients: While the vegetables are cooking, combine the all-purpose flour, salt, black pepper, and celery seed in a small bowl. This mixture will be used to thicken the filling.
- Make the Sauce: When the vegetables are softened, tilt the skillet slightly to allow the butter to pool at the bottom. Whisk in the flour mixture to make a thick paste. Gradually pour in the chicken broth and milk, stirring continuously to incorporate the liquids smoothly. Continue to cook and stir the mixture for a couple of minutes until it thickens into a creamy sauce.
- Add Chicken and Peas: Stir in the cooked chicken and frozen peas evenly into the sauce. Once combined, turn off the heat under the skillet.
- Assemble and Bake: Carefully lay the unbaked pie crust over the skillet filling. Pinch or press the edges of the crust down slightly to seal it. Sprinkle the top of the crust with a little salt and pepper for flavor. Immediately place the skillet in the preheated oven to bake. Bake for 40 to 45 minutes or until the crust turns a beautiful golden brown.
- Rest and Serve: Remove the skillet from the oven and allow the pot pie to set for 10 minutes. This resting time helps the filling to thicken further and makes serving easier. Serve warm and enjoy your comforting One-Skillet Chicken Pot Pie!
Notes
- You can substitute frozen peas with fresh peas if available, adding them when the sauce thickens.
- Ensure the chicken is cooked beforehand; rotisserie chicken works well for a quick preparation.
- For a richer flavor, whole milk or 2% milk is recommended.
- Be careful when removing the hot skillet from the oven; use oven mitts and place it on a heatproof surface.
- Allowing the pot pie to rest after baking prevents the filling from being too runny when served.
