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Make Skillet Chicken Pot Pie
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Make Skillet Chicken Pot Pie

Enter the Skillet Chicken Pot Pie. This rustic, one-pan masterpiece is a game-changer for the modern home cook. By utilizing a single oven-safe skillet, you transform the stovetop sauté directly into a baked delight, cutting down on cleanup and prep time without sacrificing a single ounce of flavor.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Snack
Servings: 4

Ingredients

  • 2 tbsp butter
  • 1 lb boneless skinless chicken breast or thighs, diced or shredded
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk or cream for richer flavor
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 cup frozen peas
  • 1 tbsp chopped parsley optional
  • 1 sheet puff pastry or 1 can refrigerated biscuits
  • 1 egg for egg wash, optional

Instructions

  • Preheat your oven to 400°F (200°C).
  • Heat butter in an oven-safe skillet over medium heat. Add diced chicken and cook until lightly browned and cooked through. Remove and set aside.
  • In the same skillet, add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until slightly tender.
  • Stir in the flour and cook for 1 minute to form a roux.
  • Slowly pour in the chicken broth while whisking to prevent lumps. Add milk and stir until thickened, about 3–5 minutes.
  • Return chicken to the skillet. Add peas, thyme, salt, and pepper. Simmer for 3–4 more minutes.
  • If using parsley, stir it in now. Remove skillet from heat.
  • Place puff pastry over the filling and tuck edges inside the skillet. Or, place biscuits on top.
  • Brush pastry or biscuits with beaten egg if using.
  • Bake for 20–25 minutes or until golden brown and bubbling around the edges.
  • Let rest for 5 minutes before serving.