Can I use frozen vegetables in this recipe?

Absolutely! If you're short on time, using frozen vegetables is a great option. Just be sure to thaw and drain them before adding them to the skillet to avoid excess moisture.

How do I know when the pot pie is done baking?

Your Skillet Chicken Pot Pie is done when the crust is golden brown and crispy. Additionally, you’ll notice the filling bubbling slightly. Let it cool for a few minutes to set before serving.

Can I make this recipe in advance?

Yes, you can prepare the filling a day ahead and store it in the fridge. When ready to bake, just roll out the crust and follow the baking instructions!

What should I do with leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best results or in the microwave if you're short on time.

Can I use a homemade pie crust instead?

Certainly! A homemade pie crust can make your Skillet Chicken Pot Pie even more special. Just ensure it's rolled out thin enough to cover the filling and still bake properly.

The Best Chicken Pot Pie – Creamy Skillet Recipe In 40 Mins!

Ingredients

Scale

1 lb Chicken breast, diced
1 cup Carrots, diced
1 cup Peas
1 cup Celery, diced
1 Onion, chopped
3 cups Chicken broth
1 cup Heavy cream
1 tsp Thyme
1 tsp Garlic powder
Salt and pepper, to taste
1 package Refrigerated pie crusts
2 tbsp Olive oil

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Instructions

Preheat your oven to 425°F (220°C).
In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add diced chicken to the skillet and cook until browned and cooked through.
Stir in peas, chicken broth, heavy cream, thyme, garlic powder, salt, and pepper. Bring to a simmer.
Roll out the pie crust and lay it over the chicken and vegetable mixture, sealing the edges. Cut slits in the crust.
Bake for 25-30 minutes or until the crust is golden brown.

Notes

Feel free to swap out chicken for turkey or make it vegetarian by adding mushrooms and additional vegetables. You can also use gluten-free crusts to accommodate dietary preferences.

Author: Olivia Brooks
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 640mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 26g
Cholesterol: 70mg