Easy Skillet Pot Pie

1 pan pot pie! Easy skillet pot pie made with leftover chicken or Thanksgiving turkey recipe. Recipe on sallysbakingaddiction.com

Not quite the type of pie we’ve been obsessing over all month long, but a pie nonetheless. (How are your pie crust designs coming along?)

Let’s paint a picture. It’s the day after Thanksgiving. You hit up all the black Friday sales. You’re tired, hanging with your crew, probably still full, baking cookies, or maybe even at work? Ugh! Maybe I can help you. This pot pie answers 1 day-after-Thanksgiving question “what the heck can I do with all this leftover turkey?!”

Unless, of course, you make killer leftover Thanksgiving dinner sandwiches like Monica Geller. Moist-maker and all!

But let me sway you in the direction of pot pie. If only your screen could be scratch ‘n’ sniff!!!

1 pan pot pie! Easy skillet pot pie made with leftover chicken or Thanksgiving turkey recipe. Recipe on sallysbakingaddiction.com

Today we’re making pot pie in a skillet. Do you have an oven-proof skillet yet? Get one! You can make crispy cornbread and fruit-studded cornmeal cake and flaky biscuits and a warm ooey gooey peanut butter cookie. And now let’s add suuuuper comforting and hearty skillet pot pie to the line-up. As cozy as flannel jammies, as convenient as online shopping. One pan and you’re all set for dinner.

It all started from my traditional pot pie recipe. From there, I cut out a few steps and slightly altered the ingredients. Your work is cut in half:

  • prepare everything in 1 pan
  • use leftover veggies and turkey or chicken
  • cover with pie crust that you have in the freezer

And here’s another time-saver: stock your fridge or freezer with pie crust NOW. The other morning, I snuck away from miss Noelle and prepared 6 pie crusts. Shaped them into discs, wrapped in plastic wrap, and stuck them in the freezer. Only took me 30 minutes. I strongly recommend always having pie crust prepared. For, you know, pie-mergencies. Obviously.

How to make skillet chicken pot pie on sallysbakingaddiction.com

Let’s walk through the recipe real quick. 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.

Now add:

  1. chicken broth (1 can)
  2. milk
  3. veggies
  4. cooked chicken or turkey

This recipe gets rid of some extra meat and veggies you have lingering in the fridge. You’ll 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 is where you can use your leftover Thanksgiving turkey!

Rotisserie chicken for skillet pot pie on sallysbakingaddiction.com

1 pan pot pie! Easy skillet pot pie made with leftover chicken or Thanksgiving turkey recipe. Recipe on sallysbakingaddiction.com

Ahh the gravy gets wonderfully thick and we didn’t even use cream! ↑

Let’s get back to that pie crust. You only need 1 pie crust for the top of the pie, so half of my homemade pie crust recipe. May I suggest you use 1 disc (half of the recipe) for dark chocolate pecan pie? Then save the other half for your skillet pot pie.

Let the filling cool down for a minute, then top with pie crust. Doesn’t have to be perfect (thank goodness!!) because it will all lose its shape when cut/served anyway.

By the way, 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 means (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. 🙂

How to make skillet chicken pot pie on sallysbakingaddiction.com

1 pan pot pie! Easy skillet pot pie made with leftover chicken or Thanksgiving turkey recipe. Recipe on sallysbakingaddiction.com

So here it is! 1 pan and you’re done. Thank you skillet!


Easy Skillet Pot Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 4 hours
  • Yield: serves 8
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


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 12 stalks)
  • 1/4 cup 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*
  • 23 cups cooked shredded or cubed chicken or turkey*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk


  1. The crust: Prepare my pie crust recipe through step 5. Do this in advance to save time!
  2. 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.
  3. 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).
  4. Preheat oven to 375°F (191°C).
  5. 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.
  6. 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.
  7. 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.


  1. 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.
  2. 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.
  3. 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
  4. Chicken: I use chicken from a store-bought rotisserie chicken.
1 pan pot pie! Easy skillet pot pie made with leftover chicken or Thanksgiving turkey recipe. Recipe on sallysbakingaddiction.com

Or try my lightened-up creamy chicken noodle soup!

Lightened-up creamy chicken noodle soup on sallysbakingaddiction.com


  1. I seriously love all sorts of pies. But a pot pie is always a favorite since it’s so warm and comforting. I love that this version is made in a skillet! I can’t wait to do this with my leftover turkey. As much as I love Thanksgiving dinner, I also love using leftovers in other dishes afterwards.

  2. Thank you for the pictures of the butter pieces in your pie crust. It is a nice visual of what you mean by saying that’s what we’re looking for. This will be dinner\brunch on black Friday. By the way, that lightened up chicken noodle soup is perfection!!!!

  3. Sally, what ovensafe skillet would you recommend? I was hoping for a link somewhere in the post or at the end but didn’t see it, so I thought I would just ask! I am ready to finally get one for myself but want it to be the right one, because both my budget and my storage space are tight these days.

  4. Good Morning!

    Thank you for sharing your skillet pot pie recipe! I am actually making your double crusted chicken pot pie this weekend for Friendsgiving. I don’t have enough time to order the pie crust shield — do you have any recommendations for what I can do to not burn the crust without the shield? Thanks in advance! Happy Thanksgiving!

    1. Hi Nancy! Use aluminum foil. I actually showed my technique for making an aluminum foil pie crust shield in my Facebook LIVE pie crust tutorial earlier this week. It’s towards the end of the video if you’re interested in watching.

      Basically, fold a large piece of aluminum foil in half and cut a semi-circle on the folded edge.

  5. Sally,
    GET OUT OF TOWN! I was just in the grocery store last night, wishing I had a good recipe for pot pies. I have such a hunger for them, and with leftover turkey looming on the very near horizon this is perfect timing. Thank you! I will definitely give this a try next weekend. I hope you, Kevin and Noell and the puppies enjoy her first Thanksgiving. We all have so many things to be thankful for this year, and I count your blog among my blessings. ~smile~ Roseanne

  6. This looks absolutely delicious. Leftovers are my favourite part of Thanksgiving! The fun part about being the host is getting to keep all the leftovers, and in the days that follow, kicking back and eating extra slices of pie and brownies now that all the hard work is done. Turkey pot pie is my FAVOURITE way to use up leftovers. Can’t wait!!! Sometimes, if we have too many leftover Brussel sprouts (don’t know what people have against them – I love them!), I’ll halve those & throw them in the pie too 😉

  7. This is my kind of pie.  May I suggest the inclusion of curly kale as one of the vegetables?  Cooks down a treat in a pie like this!

  8. Going to make this for hubby. Loved the caramel apple pie galette! Just a note…think you left out when to add turkey in directions for new cooks. 

  9. My family is Mexican American, and in CA. Leftovers are not something very common here as we have HUGE gatherings. Whenever we do have leftovers though, thanksgiving breakfast burritos are the best. I am 5th gen american so am exploring “American stuffing” (Mexican kind is very different), and this whole “leftovers thing” lol.

  10. Have you ever attempted to make your pot pie with almond or coconut milk? I’m supposed to be cutting out dairy right now due to a dairy allergy in my 4 month old breastfed son. It’s killing me!! Winter is the time for warm, creamy comfort food!! 

  11. I’m sure this is excellent, but this is a typical (homemade crust, chopping & sauteeing vegetables) pot pie recipe, certainly not “Easy.” For most cooks these days, easy would mean a store bought crust, canned soup & frozen mixed vegetables. Sorry for the rant, but sometimes blog recipes get to me! lol

  12. I just made this with leftover turkey and it was so delicious! My fiance took a quarter of the pan for his second helping, ha! Pot pie is my favorite dinner and I think this is my new go-to recipe. It’s so much easier than my regular one – I love that everything is done in one pot. I also made your pie crust for the first time and that turned out great as well. I really appreciate all the make-ahead and freezer tips, they really help me with planning ahead!

    Do you think it would affect the recipe to bake this pot pie at 425 degrees instead of 375? Just looking for ways to cut back on time a bit.

    1. I’m so glad you enjoyed this pot pie. It’s wonderful with leftover meat. Since the filling is already cooked, all you’re really doing is cooking the crust. Which can definitely cook at a higher oven temperature. The time will be less, obviously. Thanks for reporting back!

  13. Just made this with my leftover turkey from Thanksgiving! Used mushrooms and green beans as my extra veggies. Absolutely loved it—my grandma could not stop telling me how good it was! Also loved that it didn’t feel like I was having the same thing over again, but a new meal. I also found it pretty easy since I made the pie crust ahead of time. Thanks for a great recipe, Sally! 

  14. Made this last night, but omitted the chicken and increased the veggie count (mushrooms and peas). It was delicious! I think you could definitely use a veggie stock to make it completely vegetarian and the flavor would still be delicious. Used my 12 inch Lodge cast iron so I used both pie dough discs for the top for a thicker crust. This will be a great recipe to rotate different veggies in and it will never get old!

  15. This is baking in my oven right now, and I can’t wait to eat it! I snuck a taste of the filling before covering it with the dough and it was delicious! This was a quick and easy pot pie, much simpler than previous recipes I’ve made, and equally delicious if the filling alone is any indication! I also loved the pie crust recipe. I’ve been making homemade pies for almost 10 years, and this was by far the easiest dough to work with thus far. I think this will be my new go-to crust recipe too! Thanks Sally!

  16. I’m thinking of topping this with your cheddar biscuits instead…do you think there would be enough room to cook them in a 101/2″ pan or should I go to a 12″? Also cooking time suggestions? Thanks so much Sally…You’re the Greatest!!!

    1. Hi Pattie! The 10.5 inch skillet should be large enough, but just to be safe– I recommend trying the 12 inch skillet. It’s better to have a little more room than have the pot pie overflow.

  17. I have made this recipe 3 times. Followed all the steps, used the whole milk as suggested. The first go at it was delicious. The second and 3rd time I made this, it came out super dry. Any thoughts on why this might be? I’m stumped. Like I said, the first attempt it was delicious. Couldn’t wait to make again. But the next 2 attempts were pretty dry inside. Same Lodge pan, same stove, oven, etc. Thanks!

    1. Hi Betsy! Strange that the flavor and texture changed the 2nd and 3rd time. Any ingredient changes? More/less vegetables or perhaps over-baking?

  18. It was great! I have a larger skillet (maybe 13 inches?) and will be doubling the filling next time as it was a little thin. Love this concept. Also I did 2 cups peas and it was a bit much so I would suggest doing a mix of veggies. Added fresh rosemary and poultry seasoning as well. Thanks!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally