If you caught this recipe I posted recently for Skillet Sesame Chicken you might remember that I’m currently in love with my cast iron skillet. We just got it a few months ago and I keep finding new recipes to try with it. The ease of taking the same pot from the stove top to the oven has me like YAAASSSSSS.
So of course I figured out how to turn one of my family’s favorite dinner dishes into a skillet recipe. Hello, Skillet Chicken Pot Pie!
This does require a little prep but overall it’s super easy because you’re making the entire meal in one pan. If you are really rushing, grab a rotisserie chicken from the supermarket and skip that whole chicken-cooking step.
For the shredded chicken I try to bake and shred it in advance (even a day earlier and just store it in the fridge until I’m ready) and the stand mixer works like a charm to shred chicken. You can chop the veggies up early too, and be ready to throw the whole thing together in minutes.
We LOVE puff pastry in my family so I topped our chicken pot pie with it. You could go for a pizza crust, too, but this is gooooood. Trust me. 😉
One-Pot Skillet Chicken Pot Pie Recipe
- 1 to 1.5lbs cooked chicken, shredded (Just buy one pack. A little more is just fine!)
- 2 tablespoons butter
- 6 carrots, peeled and chopped
- 2 onions, diced
- 2 cloves of garlic, finely chopped
- 2 tablespoons flour
- 3 tablespoons milk (or heavy cream if you have it)
- 2 cups chicken broth
- 1 cup frozen corn
- 1 cup frozen peas
- 1 sheet of puff pastry (in the freezer section), thawed
- 1 egg
- I bake the chicken (350 degrees F for 40 minutes or so, until juices run clear and there's no pink inside) either earlier in the day or the day before. Shredding is a snap if you use your mixer! When you have the chicken cooked and shredded, proceed to the next step.
- Preheat the oven to 400 degrees Fahrenheit.
- Heat a 12" cast iron skillet over medium heat. Add the butter.
- When the butter has melted, add the carrots, onion, and garlic. Stir occasionally until the veggies are soft, about 5 minutes or so.
- Add the flour and use a whisk to stir it into the veggies. Cook for 1-2 minutes.
- Gradually whisk in the milk, then do the same with the chicken stock.
- Stir in the shredded chicken, frozen peas, and frozen corn. Cook for about 2 more minutes, until heated through.
- Turn the heat off on the stove and roll out the puffy pastry until it is 12" in diameter, enough to cover the entire top of the skillet. Just eyeball it!
- Place the puff pastry over the top of the pot pie and scrunch the edges of the dough together just inside the edge of the skillet.
- Brush with a beaten egg to give it a golden color, and use a sharp knife to poke 4-5 holes in the top to vent the steam.
- Bake for 35 minutes or until crust is brown.
It’s so pretty with that flaky brown crust right out of the oven. Give it a chance to ‘set’ when you pull it out (if you have the self control to wait a few minutes!).
Serve it up with a pie server and dig in. My kids gobble this right up. Enjoy!