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Golden skillet chicken pot pie with flaky pastry crust

Skillet Chicken Pot Pie

Diana Chistruga's avatarDiana Chistruga
This easy skillet chicken pot pie has a creamy chicken and vegetable filling topped with golden, flaky pie crust. Made in one skillet without heavy cream, it's a comforting weeknight dinner that's simple to prepare.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • 9-inch oven-safe skillet
  • Baking Sheet
  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Pastry brush

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely chopped
  • 1/2 leek, white and light green parts only finely chopped
  • 2 medium carrots peeled and diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp dried thyme
  • 3 cups cooked chicken shredded or cut into bite-size pieces
  • 1 cup frozen peas
  • 1 refrigerated 9-inch pie crust
  • 1 large egg
  • 1 tbsp water

Instructions
 

  • Preheat the oven to 220°C (425°F).
    Melt the butter in a 9-inch oven-safe skillet over medium heat. Add the onion, leek, and carrots. Cook for 6–8 minutes, stirring occasionally, until the onion and leek have softened and the carrots are beginning to become tender.
  • Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly.
    Gradually pour in the chicken broth, stirring as you pour to prevent lumps. Stir in the milk, salt, black pepper, and dried thyme. Bring to a gentle simmer and cook for 3–5 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
  • Stir in the cooked chicken and frozen peas. Cook for 2–3 minutes, just until everything is heated through. Taste and adjust the seasoning if needed. Remove the skillet from the heat.
  • Carefully place the pie crust over the filling. Let the edges hang slightly over the sides of the skillet and gently press them around the rim. Cut several small slits in the center of the crust to allow steam to escape.
  • Beat the egg with 1 tablespoon water. Brush the egg wash evenly over the crust. Place the skillet on a rimmed baking sheet. Bake for 25–30 minutes, until the crust is deeply golden and the filling is bubbling around the edges.
  • Let the pot pie rest for 10 minutes before serving. The filling will thicken slightly as it cools.
Keyword chicken pot pie, easy chicken pot pie, one skillet dinner, skillet chicken pot pie