Chicken Pot Pie Skillet

Warm, creamy, and packed with classic comfort, this easy Chicken Pot Pie Skillet transforms simple pantry ingredients into a hearty family meal that tastes like it has been simmering all day. Tender chicken, colorful vegetables, and a silky homemade cream sauce come together in one skillet before being finished with golden biscuits or flaky puff pastry. It’s everything people love about traditional chicken pot pie, but with less effort, fewer dishes, and the same satisfying homemade flavor.

Why You’ll Love This Recipe

There is something timeless about a classic chicken pot pie. The creamy filling, tender vegetables, and buttery topping create the perfect balance of flavors and textures that never goes out of style. This skillet version delivers all of that comforting goodness without requiring multiple pans or complicated preparation.

Whether you’re looking for an easy weeknight dinner, a cozy weekend meal, or a comforting recipe to serve on a chilly evening, this Chicken Pot Pie Skillet is always a wonderful choice. It is filling enough to satisfy the whole family while remaining simple enough for beginner cooks.

The recipe is also incredibly flexible. Leftover roasted chicken, rotisserie chicken, or even turkey can be used, making it an excellent way to reduce food waste while creating a delicious homemade dinner.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning (optional)
• 1 can refrigerated biscuits or 1 sheet puff pastry

Equipment You’ll Need

• Large oven-safe skillet
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Oven

Instructions

Step 1: Prepare the Vegetables

Heat the butter and olive oil together in a large oven-safe skillet over medium heat. Once the butter has melted, add the diced onion, celery, and carrots.

Cook the vegetables for about 5 to 7 minutes, stirring occasionally, until they begin to soften and become fragrant. The onions should become translucent while the carrots start to lose their firmness.

Step 2: Add the Garlic

Stir in the minced garlic and cook for another minute. Continue stirring so the garlic becomes fragrant without browning, as burnt garlic can make the sauce bitter.

Step 3: Build the Creamy Base

Sprinkle the flour evenly over the cooked vegetables. Stir continuously so every piece is lightly coated.

Allow the flour to cook for 1 to 2 minutes. This important step removes the raw flour taste while creating the base for a rich, velvety gravy.

Step 4: Make the Sauce

Slowly pour in the chicken broth while whisking or stirring constantly. Once incorporated, gradually add the milk or half-and-half.

Continue stirring until the mixture becomes smooth, creamy, and begins to thicken. The sauce should coat the back of a spoon without becoming overly thick.

See more on the next page