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Chicken pot pie has golden brown flaky pastry on top and is made in a skillet as a one-pot dish. The flavorful filling is made up of chicken, mushrooms, and vegetables.
Some dishes are also fun to make. This homemade chicken pot pie recipe is classic comfort food and fun. Cooked, flavorful veggies and cooked or leftover chicken make an excellent filling once you cut through the flaky top crust.
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A pie is a fantastic dish to use up your leftover grilled or rotisserie chicken. Other than chicken, you can use leftover turkey too.
The filling has chicken, mushroom, and other veggies enhanced by chicken stock and flavored with celery and bay leaf.
Chicken pot pie is a wholesome, one-pot dish that can be quite fulfilling. It has protein from the chicken, fiber from the veggies, and carbs.
What is a Chicken pot pie?
A classic pie is a baked dish with savory or sweet fillings enclosed by a flaky pastry top and bottom pie crust. A meat pie is a pie with meat in its fillings.
A chicken pot pie is a savory meat pie with chicken and vegetables. The top crust is flaky pastry, and I have made it only with a pastry top with no crust at the bottom.
You can make pot pie with a skillet, pie pot, or baking dish. It can also be done on a stovetop or oven. I made it with a skillet in the oven as a one-pot dish.
Why this skillet chicken pot pie recipe is a winner
I made regular pot pies in pots and pie dishes earlier. I loved this version done in a regular skillet. Why?
- Doing this in a skillet makes this a one-pot dish. One-pot dishes are convenient as it avoids the cleaning of multiple utensils. I have used a cast-iron skillet which worked very well.
- You use the same skillet for cooking the chicken and vegetables, which act as the filling for the pie.
- Using egg wash to brush the top of the pie sheet before baking gives a wonderful golden brown color to the pie and makes it flaky.
- This pot pie recipe uses a single pie crust on top. I have avoided using one in the bottom as mostly the bottom crust becomes soggy with the semi-liquid filling on top. You may use one on the bottom if you like. Just add one more pie sheet with no change in the recipe.
- The savory filling with sauteed mushrooms has great flavor.
Since I am using a store-bought pie sheet, the below ingredients are primarily for the chicken pot pie filling.
- Chicken Breast (ref note 1) – Get raw or cooked boneless, skinless chicken breast. You would need to cook raw chicken breast as mentioned in the instructions. Cooked or leftover chicken breast pieces save you cooking time. Chicken thighs are ok too.
- Butter – the source of fat to saute everything. Use it instead of oil for more flavor.
- Chopped Onion & minced garlic – regular aromatics in most recipes. Garlic powder can be used instead.
- Carrots – not many savory pies without a carrot.
- Celery – to add more herby flavor.
- Mushroom – I love the flavor of mushrooms.
- Green Peas – blanch them and add to the filling.
- All-purpose Flour – absorbs all the extra liquid to thicken the filling and avoid having it runny.
- Milk – adds creaminess to the filling. You may use heavy cream as a substitute.
- Chicken stock – a flavorful filling needs good chicken stock. Chicken broth is a good alternative.
- Bay leaf – herbs to accentuate the aroma.
- Ready-made pie sheet – You can use one which is homemade too.
- Egg Wash – helps in giving the top crust a golden brown color.
- Salt & pepper – remember the stock is also salty, so taste the filling before adding salt. Use black pepper for heat.
- Parsley – (optional) used as a garnish.
How to make chicken pot pie
Preheat oven to 400 °F. You can skip the next step if you have used cooked or leftover chicken.
Take a mixture of salt and pepper. Rub it well on all sides of the chicken breast or thigh. On a hot skillet of medium heat, melt the butter. Place the breast slice and cook it on one side for 4-5 minutes. Flip it. You should see the chicken has turned white on the cooked side. Cook on the other side for another 4 minutes. Take the chicken out of the pan.
Using a fork, shred the cooked chicken. Keep it aside.
Cook the filling
You will need to cook the filling to a certain degree. It shall continue to cook further in the oven.
Melt the rest of the butter in the same pan on medium-low heat. Add onion, celery, and carrot. Saute the vegetables for a couple of minutes. They will become slightly soft, and the onion loses its pungency. Add mushrooms to the pan. Saute it for a couple of minutes again before you add garlic. Garlic needs to be cooked for 30 seconds to a minute to lose its raw smell.
Add the flour, thyme, and pepper. Mix everything and cook for 2 minutes. To avoid the flour getting stuck to the bottom of the pan, stir the mixture occasionally.
Add stock and milk along with bay leaves. Mix everything well to ensure there are no lumps. Let the mixture simmer until it thickens. You should switch off the flame at this point. Add chicken and green peas.
Roll the pastry
Making a flaky pie crust is not a work of art. It is science, but with the below-detailed instructions, you will make easy work of it, and the magic happens in the oven.
Get a store-bought pie sheet and roll it to even out the thickness. Place the skillet’s lid on top of the pie sheet and cut around it by leaving half an inch to the border of the lid. This is because you need that half-inch to fall over the border and seal the fillings from the corners.
Take the pie sheet over the skillet containing the cooked fillings. Cover the skillet on all sides, and you can pinch the half-inch over the corners. Pinching it creates a pattern in the pastry on the corner.
Bake the pot pie
Pinch the pie sheet in a few places with a knife to create small slits which let the steam escape while baking. The next step is important – brush the top of the pie sheet with an egg wash.
Place the skillet in the oven and bake until you see a golden crust. It should take 25-30 minutes. Serve & Enjoy !!!
Leftover skillet pot pie can be stored in the refrigerator for up to four days. Cover the skillet tightly with a cling wrap and store. You can also portion it into single servings, place it in airtight containers and freeze it for up to 4 months.
Other one-pot casserole dishes
You cannot just beat the convenience of casserole one-pot dishes. Check out some of my recipes that can be fuss-free with a casserole.
Chicken Pot Pie
- 2 Boneless Chicken Breast (ref not 1)
- 5 tablespoon Butter
- 1 medium Onion, chopped
- 1 tablespoon Garlic
- 2 Carrots
- 2 stalks Celery
- 250 grams Mushroom
- 1.5 cup Green Peas
- ⅓ cup Flour
- 1 cup Milk
- 1.5 cups Chicken stock
- 1 Bay leaf
- Ready-made pie sheet
- Egg Wash
- Preheat the oven to 400F degrees. Prepare a 10-inch skillet.
- If using cooked chicken skip the next two steps.
- Melt butter in a skillet. season chicken with salt and pepper. Cook on both sides 4-5 minutes each.
- Cover and let the chicken rest for 10 minutes. Shred chicken and keep aside.
- Melt rest of the butter in the same skillet. Add chopped onion, celery, and carrot. Saute in medium heat for 2 minutes.
- Add sliced mushrooms. Saute for 2 minutes. Stir in the minced garlic. Cook for 30 seconds.
- Add flour, thyme, and pepper. Mix and cook for 1-2 minutes. Stir in between to prevent the flour from getting stuck at the bottom and burning.
- Stir in the stock and milk along with bay leaves in the skillet. Mix to make a smooth mixture and there are no lumps. Let it simmer for 2-3 minutes. The mixture will thicken.
- Switch off the flame. Add shredded chicken and green peas.
- Roll the pie sheet a bit to even out the surface. Place the lid of the skillet on the sheet as a measurement and cut out a circle a little larger than the lid.
- With the help of a rolling pin, shift the pie dough cut out on top of the skillet. Pinch around the edges to create a pattern.
- With the help of a knife make a few holes( to help the steam escape)
- Brush the pie dough with egg wash. Bake until the crust is golden, about 25 to 30 minutes. Sprinkle the parsley on top (optional) then serve.