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Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

The ultimate comfort food, Skillet Chicken Pot Pie is creamy, savory, and topped with a flaky crust. It's the perfect easy weeknight dinner that everyone will love! Make it tonight to enjoy a heartwarming meal.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 1 pound chicken breasts (skinless, boneless, and chopped)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon thyme (fresh)
  • 2 cups frozen peas and carrots
  • 2 medium potatoes (peeled and diced)
  • 10.5 ounces cream of mushroom soup (1 can)
  • ½ cup chicken broth (low sodium, add more if needed)
  • 1 tablespoon parsley (fresh, chopped)
  • 1 sheet puff pastry
  • 1 large egg (for egg wash)

Equipment

  • 12-inch Cast Iron Skillet

Method
 

  1. Preheat your oven to 350°F.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook for about 3 minutes until the onion is soft and translucent.
  3. Add the chopped chicken to the skillet and stir. Season with salt, pepper, red pepper flakes, and thyme. Cook for another 5 minutes until the chicken is no longer pink.
  4. Add the frozen peas and carrots. Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
  5. Cover the skillet with the puff pastry sheet then tuck in the edges. Brush with egg wash, then cut a couple slits in the center of the pie.
  6. Bake for 45 minutes or until the crust is golden brown. Slice and serve warm.

Notes

  • Tip 1: I used a 10.5 inch skillet for this recipe.
  • Tip 2: This would also work in a 9 x 13 inch pan using the same baking instructions.
  • Tip 3: Uniformly cut the veggies. You always want to chop veggies into pieces that are all about the same size for even cooking.
  • Tip 4: Add extra soup. If you like your pot pie filling to be extra creamy, consider using two cans of cream of mushroom soup.
  • Tip 5: To store leftovers, store in an airtight container in the refrigerator for 3 to 4 days max.