Follow this easy step-by-step guide to make a comforting Skillet Chicken Pot Pie filled with tender chicken cubes, mixed vegetables, mushrooms, and a buttery, melt-in-your-mouth crust.
If you enjoy skillet chicken recipes, try the Garlic Chicken Thighs and Green Beans Skillet or the Chicken Sausage and Vegetable Pasta Skillet.
Chicken pot pie is a timeless, homey dish, but many households now buy ready-made versions rather than making it from scratch. With a bit of planning and this straightforward skillet recipe, you can enjoy a homemade pot pie that’s more flavorful and fresher than most store-bought options.
How did chicken pot pie come to be?
Meat pies have existed for thousands of years as a practical way to cook and preserve food. The modern chicken pot pie became popular in the United States in the early 20th century. Its savory filling and comforting crust made it a household favorite. Frozen and prepared pot pies increased convenience, but this skillet version shows how simple it is to make a delicious homemade pie.
Why You’ll Love This Recipe For Chicken Pot Pie In Cast Iron Skillet
Nourishing: Packed with vegetables and chicken in a creamy sauce—this is a hearty, satisfying skillet pot pie.
Easy: Despite sounding like a complex dish, this recipe comes together quickly and requires straightforward steps.
Better than store-bought: Made with fresh ingredients and simple seasonings, it tastes fresher and more flavorful than most pre-made pies.
Ingredients
- Whole chicken breasts – Boneless breasts or thighs work; cut or shred after cooking.
- Olive oil – Extra virgin preferred, any olive oil will do.
- Onion – Chopped, any variety.
- Mushrooms – Sliced white mushrooms or cremini.
- Garlic – Fresh, minced (jarred works in a pinch).
- Frozen vegetable medley – A mixed veggie blend adds color and texture.
- Cream of chicken soup – Adds creaminess; you can substitute broth or a different condensed soup if desired.
- Pie crust – Homemade or store-bought sheet or rolled crust.
- Seasonings – Italian seasoning, oregano, onion powder.
- Salt and pepper – To taste.
- Whole egg – Beaten, for brushing the crust.
How To Make Cast Iron Skillet Chicken Pot Pie
First: Preheat the oven to 400°F. Steam two boneless chicken breasts for about 20 minutes, seasoning with oregano, onion powder, salt, and pepper. Steaming helps keep the chicken moist.
Second: Transfer the cooked chicken to a cutting board and cut it into bite-sized cubes.
Third: Heat olive oil in a large skillet and sauté the chopped onion, minced garlic, and sliced mushrooms for 3–4 minutes, until the onion is translucent and everything is fragrant.
Fourth: Add the frozen vegetable mix, the cubed chicken, and the cream of chicken soup. Season with Italian seasoning and adjust salt and pepper. Stir and simmer for about 5 minutes so the flavors meld.
Fifth: Remove the skillet from the heat. Drape the pie crust over the filling, tucking and crimping the edges to form a neat border. Use a sharp knife to cut four small slits in the crust to vent steam.
Sixth: Brush the crust with the beaten egg and bake in the preheated oven for about 20 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Tips and Variations
Check for doneness: Use a meat thermometer to ensure the chicken reaches 165°F in the center before cubing.
Frozen vegetables: A bag of mixed frozen veggies is a convenient substitute for fresh produce.
Puff pastry option: Use frozen puff pastry instead of pie crust for a flakier topping.
FAQs
A pot pie typically refers to a savory pie that often includes both a bottom and top crust, enclosing a creamy meat-and-vegetable filling.
In this recipe the sauce is made from cream of chicken soup, though you can substitute broth, stock, or another condensed soup for a different flavor.
A bland pie usually means it needs more seasoning. Taste and adjust salt, pepper, and herbs, and consider using aromatics like more garlic or onion to boost flavor.
Make Ahead and Storage
Make ahead: Assemble the skillet filling and refrigerate before adding the crust; bake the next day. You can also fully assemble and refrigerate overnight, then bake when ready.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat thoroughly before serving.
RECIPE TIP
Save leftover cooked chicken from another meal and freeze it to use in this skillet pot pie for quick prep.
Looking for more skillet recipes?
- Healthy Low-Carb Chicken Zucchini Skillet
- Ground Beef, Kale, and Sweet Potato Skillet
- Sweet Potato Shrimp Skillet
- Ground Turkey Butternut Squash Skillet
- Creamy Keto Tuscan Salmon Skillet
Skillet Chicken Pot Pie
Cook: 45 mins |
Total: 55 mins |
Servings: 6
Ingredients
- 2 whole chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 1/2 cup white onion, chopped
- 1 cup white mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups frozen vegetable mix
- 1 can (14.5 oz) cream of chicken soup
- 1 sheet pie crust
- 1 tsp Italian seasoning
- Pinch oregano
- Pinch onion powder
- Salt and pepper, to taste
- 1 whole egg, beaten (for brushing)
Instructions
- Preheat oven to 400°F.
- Steam two chicken breasts in a steamer basket, seasoned with oregano, onion powder, salt, and pepper. Cover and cook about 20 minutes or until the center reaches 165°F. Transfer to a cutting board and cut into small cubes.
- Heat oil in a large skillet. Add onion, garlic, and mushrooms; sauté 3–4 minutes until translucent and fragrant.
- Add the vegetable mix, cubed chicken, and cream of chicken soup. Season with Italian seasoning and adjust salt. Stir and simmer for 5 minutes.
- Remove from heat. Place the pie crust over the filling, fold or crimp the edges, and cut four slits on top to vent. Brush with beaten egg.
- Bake 20 minutes or until the crust is golden brown and the filling is bubbling.
Nutrition
Calories: 139 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 8 g | Sodium: 395 mg
Nutrition information is an approximation.
Keyword: Chicken Pot Pie, Comfort Food, Skillet Dinner
Course: Main Course | Cuisine: American
