Skillet Chicken Pot Pie – The ultimate comfort food made right in a skillet! Chicken combined with carrots, celery, potatoes, peas and topped with a thick and creamy homemade gravy. Easy and so delicious!
Skillet Chicken Pot Pie
This chicken pot pie has been a recipe in the making for weeks now. I had a strange hankering for chicken pot pie one day before I went to the grocery store and decided to make one for dinner. Now that is very out of character for me, usually I’m not one to go for a chicken pot pie or super comforting foods. Normally I would be trying to make some ambitious Japanese meal or pasta but instead, I was dead set on a chicken pot pie but alas, I got busy and by the time I went to make it, almost all of the ingredients had gone bad. So back to the store I went to get what I needed, making it immediately after so I didn’t make the same mistake!
It really ended up worth the struggle because dang, this is one awesome meal! Everything about it screams comfort food and it has just the right amount of flavor. I know this skillet chicken pot pie will be a regular addition to my dinner plans!
Tips on skillet chicken pot pie recipe
- Don’t have a skillet? A pie pan or a similarly sized circular pan works too!
- I would highly suggest not doing a lattice on top, it started sinking into the pot pie when I was trying to arrange it before baking.
Skillet Chicken Pot Pie
The ultimate comfort food made right in a skillet! Chicken combined with carrots, celery, potatoes, peas and topped with a thick and creamy homemade gravy. Easy and so delicious!
- 2 pie crusts 9"
- 2 cups shredded chicken cooked
- 1 cup carrots sliced
- 3/4 cup potatoes
- 1/2 cup celery sliced
- 1 tbsp olive oil
- 1/4 cup onion chopped
- 3 tbsp butter
- 2 tsp garlic minced
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1 1/2 cups chicken broth
- 2/3 cup half and half
- 1 cup peas
- Egg wash
In a large skillet, combine olive oil, potatoes, carrots, and celery over medium heat. Cook for 10 minutes, occasionally stirring.
In a large saucepan, combine butter, garlic and onions. Cook until garlic is fragrant and onions are translucent. Ad in flour, salt, black pepper, thyme, chicken broth, and half and half. Cook for about 10-12 minutes, occasionally stirring.
Preheat oven to 425 degrees and line skillet with one of the pie crusts. Place the cooked carrots and celery in, then the chicken, then the frozen peas, and then finally the gravy. Make sure everything is spread evenly before placing the second pie crust on top. Cut a few small slits in the pie crust before covering it with egg wash. Place in oven and bake for 35-37 minutes. If the crust starts to brown too much, cover with aluminum foil.
Love comfort food?
Make sure to check out these recipes:
Loaded Slow Cooker Pierogies from Who Needs a Cape?
Goulash from Bowl Me Over
Braised Short Ribs from West via Midwest