Easy Skillet Chicken Pot Pie

There’s nothing quite like the smell of Skillet Chicken Pot Pie bubbling away in my kitchen. I started making this version when my usual pot pie felt like too much work for a Tuesday night.

You get all that cozy, stick-to-your-ribs goodness without spending hours on pastry. The cast iron skillet does most of the heavy lifting, and that golden puff pastry top still makes everyone think I’ve been cooking all day.

Why I turn to this Skillet Chicken Pot Pie when I need something comforting

The beauty of this recipe is how it comes together in one pan. I brown the chicken right in the skillet, then build the whole filling without dirtying another dish.

That store-bought puff pastry saves me at least an hour, and honestly, it puffs up so beautifully that nobody misses the traditional crust. My family requests this version more than the fancy one I used to make.

When I serve this alongside something fresh like The Best Cranberry Apple Quinoa Salad, the meal feels complete and satisfying.

The bright flavors balance out all that rich, creamy filling perfectly.

My ingredient list for Skillet Chicken Pot Pie

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 celery stalks, chopped
• 1¼ pounds boneless chicken thighs, cut into bite-sized pieces (I prefer thighs for extra flavor, but breasts work too)
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, but adds a nice warmth)
• 2 teaspoons fresh thyme leaves
• 1½ cups frozen mixed vegetables (peas, carrots, corn mix)
• 3 medium Yukon potatoes, peeled and diced small
• 1 can (10.75 oz) cream of mushroom soup
• ¾ cup low-sodium chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten (for brushing the top)

Make sure your Skillet Chicken Pot Pie has room to bubble by using at least a 12-inch oven-safe skillet.

How I Make This Skillet Chicken Pot Pie

1. Get your oven ready. Heat it to 375°F while you prep everything else. This gives you plenty of time to build the filling.
2. Start with the aromatics. Heat olive oil in your large cast iron skillet over medium heat. Add the diced onion and celery, cooking for about 4 minutes until they soften and smell wonderful.
3. Brown the chicken. Add the chicken pieces to the skillet and season with half the salt, all the pepper, red pepper flakes, and fresh thyme. Cook for 6-7 minutes, stirring occasionally, until the chicken is mostly cooked through.
4. Add the vegetables. Toss in the frozen mixed vegetables and diced potatoes. Cook everything together for another 5 minutes, stirring now and then so the potatoes start to soften slightly.
5. Create the sauce. Pour in the cream of mushroom soup and chicken broth, stirring everything together until well combined. Add the remaining salt and fresh parsley. The mixture should be thick but saucy.
6. Top with pastry. Carefully lay the thawed puff pastry over the entire skillet, tucking the edges down inside the rim. Brush the top with beaten egg and cut 3-4 small slits in the center to let steam escape.
7. Bake until golden. Place the skillet in your preheated oven and bake for 40-45 minutes, until the pastry is deep golden brown and you can hear the filling bubbling underneath.
8. Rest before serving. Let the Skillet Chicken Pot Pie cool for 8-10 minutes before cutting into it. This helps the filling set up so it doesn’t run all over your plate.

My go to methods for Skillet Chicken Pot Pie success

I always cut my potatoes smaller than you think you should. Big chunks won’t cook through properly in the time it takes for that pastry to turn golden.

The filling will look a bit loose when you add the pastry, but don’t worry. It thickens beautifully as it bakes, and those vegetables release just enough moisture to create the perfect consistency.

If your pastry starts browning too quickly, just tent it with foil for the last 15 minutes of baking. You want that Skillet Chicken Pot Pie filling to bubble and thicken properly before calling it done.

What if I don’t have puff pastry?

Refrigerated biscuit dough works wonderfully as a substitute. Just arrange the biscuits on top of the filling and bake according to the package directions, usually around 25-30 minutes.

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How do I store leftovers?

Cover the skillet tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the whole thing in a 350°F oven for about 20 minutes.

If you’re looking for more cozy recipes like this one, I’d love for you to follow me on Pinterest where I share all my favorite comfort food finds

Can I freeze this recipe?

The filling freezes beautifully for up to 3 months. I don’t recommend freezing it with the pastry already on top, as it gets soggy when reheated.

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The best way I serve Skillet Chicken Pot Pie

This is my go-to when the weather turns chilly and everyone needs something that feels like a warm hug. I love serving it straight from the cast iron skillet in the center of the table.

Sunday dinners are perfect for this Skillet Chicken Pot Pie, especially when I pair it with something bright like The Best Creamy Crockpot Scalloped Potatoes.

The combination makes everyone linger around the table a little longer.