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Skillet Chicken Pot Pie

  • Author:
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


Units Scale
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 4 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 5 tablespoons heavy cream
  • 2 1/2 cups chicken broth
  • 5 cups shredded cooked chicken
  • 1 cup frozen peas or corn
  • 1/4 teaspoon dry dill
  • 1 store-bought pie crust
  • 1 egg, beaten


  1. Preheat oven to 400 degrees F. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, and celery, cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
  2. Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in cream and broth, using a whisk. Stir until well combined. Add chicken, corn/peas, and dill and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat.
  3. Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough over top of chicken mixture, making sure it goes all the way to the edge of the skillet. Brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 25-30 minutes.


  • This chicken pot pie is not a super “wet” pot pie, so if that’s what you’re looking for then you may want to increase the amounts of flour, chicken broth and cream. As it bakes in the oven the gravy absorbs into the filling.

Also, make sure when you lay the crust over the top that you get it right to the edge of the skillet and push it against the edge of the skillet using your fingertips. If it cracks when you lay it across, be sure to pinch those cracks together.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dishes