If you’re craving a comforting, hearty meal that feels like a warm hug on a chilly day, this One-Skillet Chicken Pot Pie Recipe is exactly what you need. It’s the perfect balance of tender chicken, colorful vegetables, and creamy sauce, all baked to golden perfection with a flaky pie crust right in one pan. What makes it truly special is how effortless it is to prepare without sacrificing any of that rich, homemade flavor. Whether it’s a weeknight dinner or a cozy weekend treat, this dish brings everyone to the table with smiles.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this dish’s irresistible taste and texture. Each component plays a crucial role, from the buttery base to the crisp veggies and tender chicken, culminating in a pot pie that’s both hearty and visually inviting.
- Butter (1/2 cup): The foundation for sautéing and creating that velvety sauce.
- Onion, chopped (1/2 cup): Adds a sweet, aromatic depth to the filling.
- Carrots, chopped (1 cup): Deliver subtle sweetness and vibrant color.
- Celery, chopped (1/2 cup): Offers a fresh, crunchy contrast.
- All-purpose flour (2/3 cup): Essential for thickening the creamy filling perfectly.
- Salt (3/4 teaspoon): Brings all the flavors into harmony.
- Black pepper (1/4 + 1/8 teaspoon): Adds just the right amount of gentle heat and spice.
- Celery seed (1/4 + 1/8 teaspoon): Enhances the savory notes with an earthy undertone.
- Chicken broth (14 oz. can): Creates a rich, flavorful base for the sauce.
- Milk (1 cup): Softens and enriches the texture of the filling.
- Cooked chicken (1 1/2 or 2 cups): The star ingredient, tender and protein-packed.
- Frozen green peas (1 cup): Burst of color and light sweetness, perfect in every bite.
- Unbaked pie crust (9 inch): The golden, flaky lid that seals all the deliciousness inside.
How to Make One-Skillet Chicken Pot Pie Recipe
Step 1: Sauté Your Veggies to Perfection
Start by preheating your oven to 350°F. Melt the butter in a 9 or 10-inch cast iron skillet over medium heat. Once the butter is hot and shimmering, add the chopped onions, carrots, and celery. Sauté these until the carrots reach a crisp-tender stage, which usually takes about 8 minutes. This step is so crucial because it brings out the natural sweetness in the vegetables and softens them, setting the stage for the creamy filling ahead.
Step 2: Mix Your Flour and Seasonings
While your veggies are cooking, whisk together the flour, salt, black pepper, and celery seed in a small bowl. This combination won’t just thicken your sauce; it builds a flavorful base that harmonizes with the savory chicken and vegetables. Trust me, don’t skip this step!
Step 3: Create the Creamy Sauce
Once the vegetables are tender, tilt the skillet so the melted butter pools on one side. Whisk in the flour and seasoning mix to form a thick paste. This roux is what gives our pot pie that luxurious creaminess. Next, gradually add the chicken broth and milk, stirring constantly to blend the flour paste with the liquids. Cook the mixture for a few minutes until it thickens up beautifully. This process results in a rich, velvety filling that clings to every morsel of chicken and vegetable.
Step 4: Add Chicken and Peas, Then Turn Off the Heat
Next, fold in your cooked chicken and frozen peas into the thickened sauce. The heat of the skillet will soften the peas just a bit while mixing in all the flavors. Once combined, switch off the stovetop heat. This helps to keep the filling ready for its final transformation under the pie crust.
Step 5: Top with Pie Crust and Bake to Golden Bliss
Lay your unbaked pie crust gently over the skillet filling. Don’t worry too much about perfect edges — simply pinch or press the crust along the skillet rim to seal. Sprinkle a little salt and pepper on top for that extra layer of flavor. It’s important to get this into the oven promptly so the crust stays delightfully flaky and doesn’t turn soggy. Bake for 40 to 45 minutes until the crust is beautifully golden and inviting. Let it rest for about 10 minutes before serving to allow the filling to set. Your One-Skillet Chicken Pot Pie Recipe is now ready to be devoured!
How to Serve One-Skillet Chicken Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme makes a wonderful fresh garnish that cuts through the richness and brightens the dish. For a touch of indulgence, a little shredded cheese melted on top can also be a fantastic twist. Garnishing isn’t just about looks — it’s about enhancing every comforting bite.
Side Dishes
Though this pot pie is hearty on its own, pairing it with a crisp green salad or steamed green beans adds a refreshing crunch. A side of cranberry sauce or tangy pickled vegetables offers a wonderful contrast that complements the creamy filling beautifully. The key is to balance richness with a little vibrance on the plate.
Creative Ways to Present
For a charming twist, serve this pot pie in individual cast iron skillets or ramekins for a personalized touch — perfect for impressing guests. You can also cut the pie into wedges and plate it over a soft bed of mashed potatoes for a fun, layered feast. Don’t be afraid to get creative because the One-Skillet Chicken Pot Pie Recipe invites you to make it your own!
Make Ahead and Storage
Storing Leftovers
Keep any leftover pot pie stored in an airtight container in the refrigerator for up to 3 days. This keeps the filling fresh and the crust maintainable without becoming too soggy. Reheating gently helps preserve that homemade comfort you loved at first bite.
Freezing
This dish freezes well if you want to prep ahead. Simply cover the whole skillet tightly with heavy-duty foil and plastic wrap, or transfer portions into freezer-safe containers. It will keep for up to 2 months. To enjoy later, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F to keep the crust crispy and the filling warmed through evenly. Avoid microwaving if possible as it tends to make the crust chewy or soggy. About 20 minutes in the oven should do the trick for a comforting, freshly baked experience.
FAQs
Can I use store-bought cooked chicken for this recipe?
Absolutely! Using rotisserie or pre-cooked chicken saves time and works perfectly in this recipe without sacrificing flavor or texture.
Is it possible to make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend and using a gluten-free pie crust, you can easily adapt this One-Skillet Chicken Pot Pie Recipe for gluten sensitivities.
Can I add other vegetables?
Definitely! Feel free to include corn, mushrooms, or even diced potatoes. Just adjust the sautéing time accordingly to ensure everything cooks through.
What can I use instead of celery seed?
If you don’t have celery seed, a pinch of celery salt or fresh celery can work as a substitute, though it will slightly change the flavor profile.
How can I make the crust extra flaky?
For a flaky crust, chill your pie dough before use and avoid over-handling it. Brushing the crust with an egg wash before baking will also give it a beautiful golden shine.
Final Thoughts
This One-Skillet Chicken Pot Pie Recipe is more than just a meal; it’s a celebration of cozy flavors and simple ingredients coming together in one beautiful, soul-satisfying dish. I truly hope you give it a try and enjoy every comforting bite as much as I do sharing it with you.
Print
One-Skillet Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Total Time: 63 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One-Skillet Chicken Pot Pie is a comforting and hearty meal featuring tender chicken and vegetables simmered in a creamy sauce, all baked under a golden, flaky pie crust. Using a single cast iron skillet, this recipe is both convenient and delicious, perfect for a cozy family dinner.
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 (additional)
- 1/4 teaspoon celery seed
- 1/8 teaspoon celery seed (additional)
- 1 (14-oz) can chicken broth
- 1 cup milk
- 1 1/2 to 2 cups cooked chicken, shredded or diced
- 1 cup frozen green peas
Pie 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 hot, add the chopped onions, carrots, and celery. Sauté these vegetables until they become crisp-tender, about 8 minutes.
- Prepare Flour Mixture: In a small bowl, mix together the flour, salt, black pepper, and celery seed. This mixture will help thicken the filling.
- Make the Sauce: With the vegetables softened, tilt the skillet to one side so that the melted butter pools at the bottom. Use a whisk to stir in the flour mixture, creating a thick paste. Slowly pour in the chicken broth and milk, stirring continuously to combine. Cook 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 green peas. Once combined, turn off the heat to prevent overcooking.
- Top with Pie Crust and Bake: Place the unbaked pie crust over the skillet filling, pressing the edges down gently to seal. Sprinkle a bit of salt and pepper over the crust for extra flavor. Immediately transfer the skillet to the preheated oven and bake for 40 to 45 minutes, or until the crust is golden brown and crisp.
- Rest and Serve: Remove the skillet from the oven and let the pot pie rest for about 10 minutes before serving to allow the filling to set.
Notes
- For best results, use a cast iron skillet that is oven-safe to ensure even cooking.
- You can substitute frozen mixed vegetables for the peas for added variety.
- If preferred, use a homemade pie crust or puff pastry instead of store-bought crust.
- Leftover cooked chicken from a roast or rotisserie works well for this recipe.
- Letting the pie rest before serving helps the sauce thicken and makes slicing easier.
