This isn’t the usual sweet dessert pie you see on this website, but it’s certainly worthy of attention. Today we’re making pot pie in a skillet – where leftover veggies and lean chicken (or turkey) meat come together in an ovenproof skillet. Topped with a buttery pie crust, this easy skillet pot pie is everything you’d want and expect from a one-pan meal.
I often find that comfort is born out of familiarity, especially when it comes to our favorite recipes. Here, I combine chicken (or turkey) leftovers with nutritious vegetables and simmer them in a generously seasoned and creamy stock. Once cooked, the rich, delicious filling is foiled in buttery pie pastry.
I used my traditional chicken pot pie recipe as the base but made a few key adjustments to save time. These few tricks actually cut the work in half! Try them for yourself:
- Prepare everything in 1 pan
- Use leftover veggies and turkey or chicken
- Cover with homemade or store-bought frozen pie crust
I highly recommend you stock your refrigerator or freezer with pie crust NOW. Simply shape pie dough into discs, wrap each in plastic wrap, and store them in the freezer. I can produce 6 pie crusts in 30 minutes. I always have crust on hand for, you know, pie-mergencies. Obviously.
Tell Me About This Easy Skillet Pot Pie
- Texture: Tender bites of chicken, hearty vegetables, and flaky, buttery pastry make a winning combination. Trust me, this pot pie will put a smile on your face.
- Flavor: You need the carrots + celery + onion as the base, but you can have a little fun with the extra veggies: peas, bell peppers, mushrooms, broccoli, cauliflower, leeks, corn, etc. I used mushrooms + frozen peas + leftover rotisserie chicken. This recipe is perfect for using up the extra meat and veggies lingering in the refrigerator, including leftover Thanksgiving turkey.
- Ease: No complaints here. Let the filling cool for at least 10 minutes before topping it with the pie crust. Don’t worry too much about perfecting the pie topping: you want it to look rustic, but more to the point, it will lose its integrity once it’s cut and served.
- Time: This recipe should take you about 75 minutes to make.
Overview: How to Make Easy Skillet Pot Pie
The full printable recipe is below, but let’s walk through it so you understand each step before you get started.
This super quick and easy recipe is made with leftover chicken; however, you need to prepare the pie crust in advance to save on time.
- Prepare the pie crust. Refer to our homemade pie crust recipe.
- Saute the vegetables. Grab your skillet, cook down some carrots + celery + garlic + onion. Add seasonings, then flour to soak up the liquid. The flour will also help thicken the pot pie filling.
- Add remaining ingredients. This when you’ll add the chicken broth, milk, veggies, and cooked chicken or turkey. Set it aside for at least 10 minutes to cool down. The gravy gets wonderfully thick and we didn’t even use cream.
- Roll out the dough. Roll out the pie dough to the diameter of your pan (about 12 inches) and add an extra inch so it’s large enough to cover the filling. Cut slits in the top to form steam vents, crimp or flute the edges to seal, and lightly brush the top of the pie dough with the egg wash.
- Bake. Bake for 35-40 minutes until the crust is golden brown.
A Kitchen Essential: The Ovenproof Skillet
If you haven’t invested in a cast-iron or ovenproof skillet yet, get one now! You can make everything from crispy honey skillet cornbread and flaky biscuits to a fruit-studded blackberry peach skillet cornmeal cake and a warm, ooey-gooey peanut butter skillet cookie. Add a suuuuper hearty skillet pot pie to the equation, and you’ll wonder how you lived so long without one. This pot pie is the ultimate comfort food: as cozy as flannel jammies, as convenient as online shopping, and (almost) as delicious as grandma’s version. All you need is one pan and you’re all set for dinner.
Do you see all those beautiful chunks and swirls of butter in the pie crust below? That’s a good thing. This is an odd thing to shout at you but YOU WANT CHUNKS! YOU REALLY WANT CHUNKS! Visible chunks of butter mean (1) you didn’t overwork the dough and (2) more flakes. If you overwork the dough, you’re breaking the butter down too much and will miss out on a flaky crust. So, I’m literally telling you to do less work.
More Easy Dinner Recipes
- Honey Teriyaki Chicken
- Slow Cooker Chicken Chili
- Homemade Macaroni & Cheese
- Crab Cakes
- Creamy Chicken Noodle Soup
This easy skillet pot pie is a delicious one pan dinner for your family. It’s hearty and satisfying and you can use chicken or leftover Thanksgiving turkey!
- Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 2 Tablespoons unsalted butter
- 1/3 cup chopped onion
- 2 teaspoons minced garlic
- 1 cup sliced carrots (about 2 carrots)
- 3/4 cup sliced celery (about 1–2 stalks)
- 1/4 cup (31g) all-purpose flour
- 1 and 1/2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups regular or reduced sodium chicken broth (about 1 standard can)
- 1/2 cup milk*
- 2 cups vegetables*
- 2–3 cups cooked shredded or cubed chicken or turkey*
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- The crust: Prepare my pie crust recipe through step 5. Do this in advance to save time!
- Heat the butter in a 10-12 inch oven-safe skillet over medium heat. Add the onion, garlic, carrots, and celery. Sauté for around 5 minutes as the veggies let off some juices and become soft. Add flour, thyme, salt, and pepper. Stir and cook for 3 minutes.
- Pour in the chicken broth and milk. Bring to a boil, reduce heat to low and allow to simmer for 5 minutes. Gravy will thicken. Stir in the vegetables and chicken/turkey. Cook for 1 additional minute. Remove from heat and allow to slightly cool for 10 minutes (and up to 1 day– cover and store in the refrigerator).
- Preheat oven to 375°F (191°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. If your skillet is 12 inches, roll out the pie dough to about 13 inches so it fits. Carefully lay the dough over the filling. Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with the egg wash.
- Bake for 35-40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, I place a pie crust shield on top of the skillet to prevent the edges of crust from burning.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
- Make Ahead Instructions: Filling can be prepared 1 day in advance, cover and chill in the refrigerator as noted in step 3. Continue with the recipe and bake the next day as directed. You can also prepare and freeze the filling for up to 3 months. Thaw before covering with crust and baking. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
- Milk: I suggest whole milk for super creamy gravy. The less fat in the milk, the less creamy the gravy will be. Nondairy milk works as well.
- Veggies: 1-2 cups of any veggies work. I use 1 cup of frozen peas and 1 cup of sliced mushrooms. Use your favorite. Chopped broccoli, cauliflower, zucchini, leeks, bell peppers, corn, etc
- Chicken: I use chicken from a store-bought rotisserie chicken.