This Skillet Chicken Pot Pie brings everything you love about the classic recipe into one oven-safe skillet, making it simpler and even more delicious. With a buttery pastry top, creamy chicken and vegetable filling, and fragrant herbs, it’s the kind of dish that feels like a hug on a plate.
Why You’ll Love This Skillet Chicken Pot Pie
When the weather turns chilly or you’re craving something hearty, this recipe delivers. Here’s why it stands out:
It’s Comfort Food Elevated
This isn’t just chicken in sauce — it’s layers of texture and flavour. Tender chicken, sweet carrots, earthy celery, and the subtle sweetness of sweet potato mingle in a rich, creamy sauce.
Customisable and Flexible
Don’t have sweet potato? Swap in parsnip or butternut squash. Prefer turkey or leftover roast chicken? Use what you have. This recipe adapts easily to seasonal produce or what’s in your fridge.
Watch the Recipe Video
Seeing is believing, and cooking is often easier when you can watch it happen. Check out the video tutorial below to follow along step-by-step. You’ll see how to:
Learn the Techniques Visually
Watching how the pastry is layered, how thick the sauce should be, and the perfect colour for sautéed vegetables makes all the difference. Even if you’re a visual learner or new to cooking, you’ll feel confident tackling this dish.
Pick Up Extra Tips
The video walks through small but crucial details—like cooling the filling to keep the pastry crisp or venting the top crust with small slits—so you’ll end up with a pot pie worthy of a special occasion.
Key Ingredients and Flavour Builders
(For exact amounts, scroll down to the recipe card.)
Chicken
Boneless thighs bring maximum tenderness and flavour. They stay juicy even after baking, which is essential for a rich pot pie.
Aromatic Vegetables
Classic carrot, celery, onion, and garlic create the flavour base. Sweet potato adds a subtle sweetness and a vibrant pop of colour.
Herbs and Seasonings
Thyme, sage, parsley, onion powder, and Cajun seasoning work together to create depth and a subtle kick. These herbs elevate the filling beyond a standard pot pie.
Cream and Stock
A creamy sauce binds everything together. Using a combination of cream and chicken stock gives it that signature luscious texture without being too heavy.
Tips for the Best Skillet Chicken Pot Pie
Cool the Filling Before Baking
Hot filling under cold pastry can lead to soggy crust. Spreading the mixture on a chilled tray for 20 minutes ensures a perfectly crisp bottom layer.
Don’t Skip Venting the Pastry
Cutting a few slits on the top of the pastry allows steam to escape. This keeps the pastry flaky and prevents bubbling over.
Rest Before Serving
Letting the pie sit for at least 10 minutes after baking allows the sauce to thicken slightly. This makes serving cleaner and ensures the filling doesn’t run everywhere.
Use Quality Butter
Because butter is used for greasing, sautéing, and in the pastry, using a good-quality butter enhances flavour and creates the best flaky layers.
Variations to Try
Make It Ahead
Prepare the filling a day in advance and store it in the fridge. When you’re ready to bake, simply assemble the pastry layers and pop it into the oven.
Use Leftover Chicken or Turkey
This is a fantastic way to use up cooked poultry. Simply skip the initial browning step and stir the pre-cooked meat into the sauce before cooling.
Swap the Vegetables
Broccoli, green beans, or mushrooms work beautifully. Use what’s in season or what you already have on hand.
Serving Suggestions
Pair with a Crisp Salad
The richness of pot pie pairs beautifully with a fresh salad dressed in a tangy vinaigrette. A simple rocket and lemon salad cuts through the creamy sauce.
Add a Glass of Wine
A chilled Chardonnay or a lightly oaked white wine complements the buttery pastry and creamy filling.
Garnish with Fresh Herbs
A final sprinkle of fresh thyme or parsley adds brightness and a pop of colour when serving.
Frequently Asked Questions
Can I Freeze This?
Yes, the filling freezes well. Assemble with fresh pastry when ready to bake. If freezing leftovers, reheat in the oven for best texture.
What If I Don’t Have a Skillet?
You can cook the filling in a regular pan and transfer it to a baking dish lined with pastry. It won’t technically be a “skillet” pot pie, but it will still be delicious.
How Do I Reheat Leftovers?
Place slices in an oven at 170 °C until heated through. Avoid microwaving if possible—it can make the pastry soft rather than crisp.
Scroll Down for the Full Recipe Card
You’ve seen why this dish works so well, plus tips and tricks to make it foolproof. Now it’s time to cook! Scroll down to find the recipe card with the full ingredient list, exact amounts, method, and the embedded video.
Final Thoughts on Skillet Chicken Pot Pie
This Skillet Chicken Pot Pie isn’t just another dinner—it’s the ultimate in cozy, homemade comfort food. The aroma that fills your kitchen while it bakes is irresistible. When you break through the golden crust and scoop out that creamy, herb-infused filling, you’ll understand why this recipe is such a favourite.
Whether you’re cooking for a family dinner, a Sunday lunch, or simply treating yourself, this dish never disappoints. Try it once, and you’ll find yourself making it again whenever you need a hearty, crowd-pleasing meal.
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Skillet Chicken Pot Pie – The Ultimate Comfort Food for Cozy Evenings
- Total Time: 1 hour 40 minutes
- Yield: 5–6 servings 1x
Description
This Skillet Chicken Pot Pie brings everything you love about the classic recipe into one oven-safe skillet, making it simpler and even more delicious. With a buttery pastry top, creamy chicken and vegetable filling, and fragrant herbs, it’s the kind of dish that feels like a hug on a plate.
Ingredients
Chicken Pot Pie Filling
- Butter – 1 tbsp, plus extra for greasing
- Boneless chicken thighs – 500 g, cut into 2–3 cm chunks
- Onion (small) – 1, finely diced
- Carrot (small) – 1, finely diced (about 120 g)
- Celery stick – 1, finely diced (about 80 g)
- Small Sweet potato – 70 g (about ½ small), diced
- Garlic cloves – 3, minced
- Dried thyme – 1 tsp
- Fresh parsley – 15 g, chopped (large handful)
- Dried sage – 1 tsp
- Fresh thyme stalks – 5–6
- Plain flour – 50 g
- Chicken stock – 450 ml
- Double cream – 120 ml
- Frozen peas – 100 g
- Onion powder – 1 tbsp
- Cajun seasoning – 1 tbsp
- Salt – to taste
- Black pepper – to taste
- Grated cheddar cheese – 40g
Pastry
- Puff pastry sheet (ready-rolled) – 1
- Puff pastry block – about 425 g (for the base)
- Egg yolks – 2 (mixed with 2 tbsp cold water for egg wash)
- Cold butter – for greasing
- Plain flour – for dusting
Garnish
- Fresh thyme – as desired
- Maldon salt – as desired
Instructions
Method
1. Cook the chicken
Heat butter in your 25 cm oven-safe skillet over medium heat. Add some olive oil, chicken and cook for 5 minutes until lightly browned. Season with Cajun seasoning, onion powder, salt, and pepper. Cook for 3 more minutes, but do not fully cook through. Transfer chicken to a plate.
2. Cook the vegetables
In the same skillet, add a little more butter. Add onion, carrot, celery, sweet potato, and 100 ml water. Cook for about 8 minutes, stirring occasionally, until vegetables soften and most liquid evaporates. Stir in garlic dried & fresh thyme. Cook 1 more minute.
3. Make the sauce
Sprinkle flour over vegetables and stir to coat. Gradually add chicken stock and 450 ml water, stirring constantly. Simmer for 8 minutes, stirring, until sauce thickens. Stir in the double cream. Return chicken to skillet, add frozen peas, grated cheese and parsley. Lower heat and adjust seasoning with salt and pepper to taste.
4. Cool the filling
Pour mixture onto a pre-chilled baking tray and leave uncovered for 20 minutes to cool completely. Store in the fridge once cooled, until you are ready to fill the pie.
5. Prepare the pastry
- Grease the clean skillet with cold butter and dust with flour.
- Roll out the shortcrust pastry and line the skillet, leaving 2.5 cm (1 inch) overhang. Poke holes in the base with a fork.
- Brush pastry edge with egg wash.
- Add cooled filling.
- Cover with puff pastry. Tuck edges inside skillet and cut slits to vent steam. Use excess pastry for decorative leaves if desired. Brush all with egg wash.
6. Bake
Preheat oven to 190 °C (fan). Bake for 20 minutes, then reduce to 170 °C and bake for 30 minutes, or until pastry is golden and crisp.
7. Serve
Let pie rest a minimum of 30 minutes before serving. Garnish with fresh thyme and Maldon salt.
Notes
For this recipe I uses a 10 inch cast iron skillet
- Prep Time: 50
- Cook Time: 50
- Category: Dinner
- Method: Baking
- Cuisine: American
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