Skillet Chicken Pot Pie


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.


  • Olive oil: 1 tablespoon
  • Onion, medium, chopped: 1
  • Celery, chopped: 2 stalks
  • Chicken breasts, skinless, boneless, chopped: 1 pound
  • Salt (adjust to taste): ½ teaspoon
  • Pepper (adjust to taste): ¼ teaspoon
  • Red pepper flakes: ¼ teaspoon
  • Fresh thyme: 1 teaspoon
  • Frozen peas and carrots: 2 cups
  • Potatoes, medium, peeled, diced: 2
  • Cream of mushroom soup (1 can, 10½ ounces)
  • Chicken broth, low sodium (add more if needed): ½ cup
  • Fresh parsley, chopped: 1 tablespoon
  • Puff pastry sheet: 1
  • Egg, large (for egg wash): 1

Preparation Time: 10 minutes Cooking Time: 1 hour 5 minutes Total Time: 1 hour 15 minutes


  1. Preheat your oven to 350°F.
  2. In a 12-inch cast-iron skillet, heat olive oil over medium heat. Add onion and celery; cook until onion is soft and translucent (about 3 minutes).
  3. Add chicken, season with salt, pepper, red pepper flakes, and thyme. Cook until chicken is no longer pink (about 5 minutes).
  4. Stir in frozen peas and carrots, and diced potatoes. Cook for 5 minutes.
  5. Mix in cream of mushroom soup and chicken broth. Add parsley.
  6. Cover the skillet with puff pastry, tucking in the edges. Brush with egg wash and make a few slits in the center.
  7. Bake for 45 minutes or until the crust is golden brown.
  8. Serve warm.


  • Ensure even cooking by uniformly cutting the veggies.
  • For extra creaminess, use two cans of cream of mushroom soup.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.