Skillet Chicken Pot Pie

simple healthy comfort food
Simple healthy comfort food
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1½ cups Chicken broth low-sodium , divided
2 tbsp All-purpose flour
1 tbsp Olive oil
1 (8-oz) package Cremini mushrooms sliced
1 cup Onion chopped
6 cloves Garlic minced
1 ½ cups (7 oz) Mixed vegetables frozen carrots and peas
1 tbsp Sage fresh , chopped
1 tbsp Fresh thyme leaves, plus sprigs for garnish
½ tsp Salt
½ tsp Black pepper ground
1 lb Chicken shredded cooked , about 3 cups
1 (7-8 oz) Pie crust prepared, thawed if frozen
1 Egg whites lightly beaten

Nutritional information

  • Dairy-Free Recipes

Skillet Chicken Pot Pie


This recipe for Skillet Chicken Pot Pie is a firm favorite with my family. If you can think of a more comforting combination than chicken, mushroom, and pastry, then I need to hear it! This pie is a firm favorite in my kitchen and I am delighted to share the recipe with you today. 

To make this pie, start by preparing the filling in a large cast-iron skillet. Place a prepared pie crust on top of the filling in the skillet and fold in the edges. Make four large slices in the lid and brush with egg white. Bake in the oven until golden on top. This pie will be steaming hot when you remove it from the oven so leave to cool for about 10 minutes before serving. 

To make my Skillet Chicken Pot Pie, you will need the following ingredients:

Ingridiens for Skillet Chicken Pot Pie

Steps to make Skillet Chicken Pot Pie


Heat oven


Preheat the oven to 425 °F


Combine flour and broth


In a small bowl, combine 1¼ cups of chicken broth with 2 tablespoons of all-purpose flour until smooth.


Cook mushrooms


Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet or cast-iron pan over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes until browned. Reduce the heat to medium and add 1 cup of chopped onion and 6 minced cloves of garlic. Cook for 4-6 minutes until tender.


Make pie filling


Pour in the remaining ¼ cup broth and use a wooden spoon to stir and scrape up any browned bits. Add the reserved broth-flour mixture, along with 1½ cups of peas and carrots, 1 tablespoon each of chopped sage and thyme. Stir well and season with salt and pepper. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer for about 10 minutes, stirring occasionally, until the vegetables are tender.


Add chicken


Remove the skillet from the heat and stir in 1 pound of shredded chicken.


Top with pie crust


Lay pie crust over the chicken filling. Fold the edges over as required. Cut some large slits in the crust to allow the cooking steam to escape. Brush the lid with beaten egg white.




Bake in the preheated oven for 20-25 minutes until the pastry crust is golden brown and the filling is bubbling around the edges.



Leave to cool for about 10 minutes before serving with thyme sprigs on top.

This Skillet Chicken Pot Pie is the ultimate comfort food! Delicious and nutritious and perfect for those cold winter nights. Don’t forget to tag #CookMeRecipes if you decide to make this delicious pie.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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