Skillet chicken pot pie is the ultimate comfort food that will make your taste buds drool with its creamy and hearty filling. You can prepare the filling in just 20 minutes and bake it for about 45 minutes to enjoy this delicious homemade recipe. It is perfect for feeding a crowd or for a cozy family dinner any night of the week. I have been making this easy version instead of a traditional pot pie for years and my family simply loves it. For anyone like me who craves a chicken pot pie but doesn’t want to spend hours in the kitchen, this skillet method is perfect.
You do not need any advanced cooking skills to make this dish in one pan. Trust me when I say that you are absolutely going to fall in love with the amazing flavor of this pie.
Should I Use Boneless Chicken Breasts or Thighs?
You can use either chicken breasts or boneless thighs when making this recipe. Chicken thighs will give you a richer, deeper chicken flavor. But chicken breasts make a lighter filling. I usually go for boneless, skinless chicken thighs because of the extra juicy flavor they provide.
Why Does My Filling Seem Runny?
It’s possible your pot pie filling is runny because it needed to bake a bit longer in the oven. Be sure to bake it for the full 45 minutes, and cover it with foil if the crust browns too fast. The filling will thicken up as the soup and broth condense while baking. Letting it sit for 5 minutes before slicing also lets the filling set up.
Can I Prep This Pie Ahead of Time?
Absolutely! You can prepare the filling up to 2 days in advance and store it covered in the refrigerator until you’re ready to top and bake the pie. Or you can fully assemble the unbaked pie and freeze it for up to 2 months. When ready to eat, bake frozen for 15 minutes longer.
Should I Double the Filling Recipe?
Doubling this filling recipe is a great idea if you want extra leftovers. The crust should stretch to fit a deeper skillet or pan to hold all that yummy chicken and veggie goodness. Just watch the pie while baking in case the larger amount of filling causes deeper bubbling.