Chicken Pot Pie Recipe

4.84 from 6 votes
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This classic skillet chicken pot pie made in a 9-inch cast iron skillet is so savory, filling, creamy, and delicious. Chicken pot pie is the ultimate comfort food for cold nights. Filled with shredded chicken, peas, carrots, corn, and creamy gravy and wrapped in a flakey golden pie crust. It’s delicious and also so easy to make!

Golden baked skillet chicken pot pie with a slice removed, revealing a creamy chicken and veggie fulling

This recipe is sure to be a crowd-pleaser and is very easy to make with basic ingredients. The cooking process can be made even more weeknight-friendly with frozen veggies, premade crust, and a pre-cooked rotisserie chicken.

Why This Recipe Works

The chicken pot pie filling is comprised of 3 individual layers—chicken, vegetables, and then a creamy chicken gravy on top. The result is magically a homogenous mix of savory flavors!

The bottom layer of chicken helps the crust to cook better by creating a barrier from the creamy filling. Plus cast iron retains and transfers heat very well and makes for even cooking of the crust. I promise if you follow this recipe exactly as written, your bottom crust will be beautifully golden.

If you enjoyed this recipe, also try my skillet sherpherd’s pie and my skillet corned beef and hash.

Ingredients

  • Boneless skinless chicken breast: you can also use boneless chicken thighs or even precooked rotisserie chicken. Shredded chicken is my favorite in terms of overall consistency. Use leftover rotisserie chicken to make buffalo chicken dip or buffalo chicken mac and cheese!
  • Carrots, peas, and corn: Look for combination bags of frozen peas, carrots, and corn.
  • Medium yellow onion: onion adds delicious flavor along with the veggies. Yellow or white onion are the best options.
  • Butter: butter adds richness and helps form the base of the roux in this recipe.
  • All-purpose flour: the creamy filling in chicken pot pie is formed by a roux. Flour is critical for the proper thickness required.
  • Chicken broth: chicken broth adds flavor and body to the creamy sauce. While you could substitute water, it will not have the same texture. Use low-sodium broth if you prefer. You can also use chicken stock.
  • Whole milk: you can also use low-fat or 2% milk if you prefer however whole milk is best. Milk contributes to the dish’s flavor and buttery texture.
  • Pie crusts: make your own or simply buy premade crusts. Be sure they’re fully thawed and closer to room temp before trying to unwrap (to prevent breaking/tearing). Also, see my skillet pumpkin pie!

See the recipe card for full information on ingredients and quantities below.

How to Make Chicken Pot Pie

Step 1.

Preheat oven to 425°F.

Step 2.

In a Dutch oven or large lidded pot, combine chicken breast, corn, carrots, and peas. Add enough water to cover and bring to a boil (image 2a). Cover the Dutch oven and immediately reduce to a simmer. Simmer for 15 minutes or until the chicken is fully cooked through. Transfer chicken to a cutting board and strain veggies. Set aside in a bowl. Shred chicken with two forks and set aside (image 2b).

Uncooked chicken breast, frozen peas, carrots, and corn in a Dutch oven filled with water.
Shredding chicken breast with two forks on a wooden cutting board.

Step 3.

In the same Dutch oven or saucepan, melt butter over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes (image 3a). Stir in flour, salt, and pepper (image 3b).

Tender onions and butter simmering in a cast iron skillet.
Onions, butter, and flour cooking in a Dutch oven.

Step 4.

Slowly stir in chicken broth and milk (1/2 cup each per addition, stirring in between) (image 4a). Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes (image 4b). Remove from heat and set aside.

Forming a roux in a Dutch oven with butter, onion, flour, milk, and chicken broth.
A wooden spoon holding the finished gravy filling of chicken pot pie.

QuicK Tip

The texture should be similar to slightly thickened gravy. It should easily coat a spoon.

Step 5.

Place the bottom pie crust in a 9-inch cast iron skillet or pie dish (see note below for skillet). You want enough dough to have the crust come to the top of the sides of the skillet.

A cast iron skillet filled with an uncooked pie crust in the bottom.

Step 6.

Place a layer of shredded chicken in the bottom pie crust (image 6a). Top with an even layer of vegetables (image 6b) and then pour the hot gravy liquid over the entire pie (image 6c).

A skillet with a raw pie crust bottom filled with cooked shredded chicken.
Layering uncooked chicken pot pie in a cast iron skillet with chopped peas, corn, and carrots.
Uncooked chicken pot pie with the gravy topping before adding the top crust.

Step 7.

Cover with top crust, trim excess dough, or roll/curl the dough directly under it and crimp edges to seal. This makes for a puffier crust (see note below on crust tips). Use a knife to create four equal incisions in the crust top.

Placing the top crust dough on chicken pot pie in a cast iron skillet.
Fully assembled and unbaked chicken pot pie in a cast iron skillet.

Quick Tip

Make the top crust a little larger and fold the edges directly under before crimping. This will fuse with the bottom crust as long as the bottom crust is level with the rim of the skillet or just below it. Rolling the edges under will also give you some extra dough to work with and make the edges of the crust a little puffier.

Step 8.

Brush the top crust all over with egg/water mixture (this is optional but it’s what helps make the crust shiny and golden). Bake for 30 to 35 minutes, or until pastry is golden brown. Let cool for 10 minutes before serving so the filling can stiffen.

Fully assembled and unbaked chicken pot pie being basted with an egg wash.

Expert Tips

  • You can use fresh or frozen veggies (or a combo). Regardless of what you use, always boil the vegetables to tenderize and or defrost. This ensures everything is nice and tender before it’s baked.
  • I prefer shredded chicken over diced. It’s much more tender and makes for a better overall texture. I like to boil the chicken breast along with all the veggies together in a Dutch oven or covered pot.
  • A standard pre-cooked rotisserie chicken should be enough meat to make this recipe if you’re looking to save some time. Both light and dark meat can be used. Just discard the skin.
  • Don’t skip the egg wash on the crust. This makes the top crust golden, shiny, and flakey. It’s a phenomenal finishing touch.
  • You can make this recipe in a standard pie dish instead of a skillet. It can be trickier to make pies in a skillet because the edges are steeper and deeper.
Golden finished chicken pot pie in a cast iron skillet.

Frequently Asked Questions

WHy is my chicken pot pie crust soggy?

The secret to crispy crust lies in the layering. Adding the chicken and veggies before the gravy helps to keep the bottom crust drier while cooking. The egg wash on the top crust takes the whole experience to the next level!

What is the creamy filling made of?

The white gravy filling starts as a roux (butter and flour) and transforms into a savory creamy sauce with the addition of chicken broth and whole milk. It’s very easy to make and offers the best consistency.

Is chicken pot pie better in a cast iron skillet?

Everything is better in cast iron. Cast iron gets hotter in the oven and heats uniformly. I think it helps to produce a better crust than glass or ceramic.

Can I make this recipe in a regular pie disH?

Yes, with no other adjustments necessary.

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
4.84 from 6 votes

Chicken Pot Pie Recipe

Servings: 6
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Chicken pot pie made in a 9-inch cast iron skillet. Filled with shredded chicken, peas, carrots, corn, and creamy gravy and wrapped in a flakey golden pie crust.

Ingredients 

  • 1 pound boneless skinless chicken breast, (2 1/2 cups shredded chicken)
  • 1 cup carrots, diced (frozen or fresh)
  • 1 cup green peas, frozen
  • 2/3 cup corn, frozen or canned
  • 1/3 cup butter
  • 1/2 medium yellow onion, diced
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth, 14.5 ounce can will do
  • 2/3 cup whole milk
  • 2 9 inch unbaked pie crusts

Egg wash for crust

  • 1 egg, beaten
  • 1 tablespoon water
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Instructions 

  • Preheat oven to 425°F.
  • In a Dutch oven or large lidded pot, combine chicken breast, corn, carrots, and peas. Add enough water to cover and bring to a boil. Cover the Dutch oven and immediately reduce to a simmer. Simmer for 15 minutes or until the chicken is fully cooked through. Transfer chicken to a cutting board and strain veggies. Set aside in a bowl. Shred chicken with two forks and set aside.
  • In the same Dutch oven or saucepan, melt butter over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Stir in flour, salt, and pepper.
  • Slowly stir in chicken broth and milk (1/2 cup each per addition, stirring in between). Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes. Remove from heat and set aside.
  • Place the bottom pie crust in a 9-inch cast iron skillet or pie dish (see note below for skillet). You want enough dough to have the crust come to the top of the sides of the skillet.
  • Place a layer of shredded chicken in the bottom pie crust. Top with an even layer of vegetables and then pour the hot gravy liquid over the entire pie.
  • Cover with top crust, trim excess dough, or roll/curl the dough directly under it and crimp edges to seal. This makes for a puffier crust (see note below on crust tips).
  • Brush the top crust all over with egg/water mixture (this is optional but it's what helps make the crust shiny and golden). Bake for 30 to 35 minutes, or until pastry is golden brown. Let cool for 10 minutes before serving so the filling can stiffen.

Notes

You can use fresh or frozen veggies. Regardless, I would always boil the vegetables with the chicken to tenderize and or defrost. This ensures everything is nice and tender before it’s baked with the pie.
A standard pre-cooked rotisserie chicken should be enough meat to make this recipe if you’re looking to save time. Both light and dark meat can be used. Just discard the skin.
Skillets are deep and can sometimes be a challenge to crimp the top and bottom crusts together. I make up for this by making the top crust a little larger and folding the edges directly it under itself before crimping. This will usually fuse with the bottom crust as long as the bottom crust is about level with the rim of the skillet or just below it. Rolling the edges will also give you some extra dough to work with and make the crust a little larger and puffier.

Nutrition

Serving: 1sliceCalories: 636kcalCarbohydrates: 43.6gProtein: 30.8gFat: 37.4gSaturated Fat: 13.7gCholesterol: 97mgSodium: 894mgFiber: 4.8gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating




1 Comment

  1. 5 stars
    Wow! Turned out perfect. I live in Germany and had to make some substitutions, but everything worked out fine. My German husband really liked it. Only down side are the calories and saturated fat. Comfort food, yes. Healthy, I don’t think so. Can leftovers be frozen in portions? How big is one slice”? The recipe produced a LOT more than 2 people can eat. We couldn’t even eat half. Thanks for the recipe. I was looking for meals to make with my cast iron skillet.