Skillet Chicken Pot Pie – Homemade chicken pot pie made right in a skillet! This meal is the perfect comfort food and it’s a great way to feed a crowd!
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 making an easy 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 this chicken pot pie recipe screams comfort food and it has just the right amount of flavor. I know this easy chicken pot pie will be a regular addition to my dinner plans!
Now if this is your first time making a chicken pot pie, don’t be intimidated! It’s surprisingly easy to make and it’s fantastic to heat up as leftovers the next day or two!
Common questions about making chicken pot pie
Why do they call it chicken pot pie?
It is called a chicken pot pie because of the use of pie crusts in modern pot pies. The pot pie has been around since the times of the ancient Greeks and the Romans added on the top crust to it. There are many different varieties but the most popular one in America is the chicken version.
How do you make a chicken pot pie?
To make a homemade chicken pot pie, you line a pan with pie crust, make the gravy, place the vegetables and chicken into the pie crust, pour the gravy over the pie fillings, and top with the other pie crust. Then, you place the chicken pot pie in the oven and bake until the pie is golden brown.
Can you freeze homemade chicken pot pie?
Yes, one of the great things about chicken pot pie is how well it freezes and reheats. You can either freeze it cooked or uncooked, if it has already been cooked, then make sure it has completely cooled before wrapping and freezing it.
How do you reheat chicken pot pie?
To reheat a chicken pot pie, simply follow the same instructions as you used to bake it. For this recipe, cook it for about 30-35 minutes at 425 degrees. Make sure to keep an eye on it and if the top starts to brown too much, place aluminum foil over it.
How do you make turkey pot pie?
To make a turkey pot pie instead of a chicken pot pie, simply substitute in shredded turkey instead of chicken. The rest of the recipe will remain exactly the same as the chicken version.
How long can you keep chicken pot pie in the fridge?
You can keep a chicken pot pie in the fridge for about 2-4 days and in the freezer about 6 months.
Tips on skillet chicken pot pie recipe
- Don’t have a skillet? A pie pan or a similarly sized circular pan works too!
- Instead of doing a lattice on top, another option is to place the second crust on top with slits.
- Want to make this recipe vegetarian friendly? Skip the chicken in the recipe and replace it with more vegetables instead.
Looking for more easy comfort food recipes?
- White Cheddar Mac and Cheese
- Slow Cooker Roasted Garlic Potato Soup
- Slow Cooker Turkey Dumpling Soup
- Chicken Parmesan Stuffed Shells
Skillet Chicken Pot Pie
Skillet Chicken Pot Pie - The ultimate comfort food made right in a skillet! This recipe for chicken pot pie is made with chicken, 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.