One Skillet Chicken Pot Pie (2024)

Posted on Published: September 11, 2019- Last updated: January 19, 2020

This one skillet chicken pot pie is loaded with chicken and vegetables and is full of flavour. On your table in less than an hour it is the perfect meal any night of the week.

I have always loved chicken pot pie. There is something about the combination of that tender chicken mixed with fresh vegetables and aromatic gravy that is super comforting. Then you add a delicious crust and you have pretty much the perfect all-in-one meal.

Chicken pot pie can be a lot of work. With this recipe we simplify things by using precooked chicken and refrigerated biscuits. In doing so, we can create a flavourful, healthy meal that, from start to finish, is on the table in less than an hour. Another bonus to this recipe is that the entire dish costs roughly $10!

One of my favourite kitchen shortcuts is using store bought rotisserie chicken, and that is what I’ve used in this recipe. They are economical and there are so many ways to use them. I often like to pick one up at the beginning of the week and use it in various recipes or on sandwiches and salads. If you don’t want to buy a rotisserie chicken, you can make your own in the instant pot. Just follow this recipe for instant pot rotisserie style chicken to learn how.

The second shortcut I’ve taken in this recipe is using refrigerated biscuit dough. You could also use crescent rolls, refrigerated pizza dough, or puff pastry. If you want to stick to homemade, and have more time, then you could make your own biscuit top. This flakey cheddar chive biscuit recipe would be perfect, just roll them a bit thinner than if you were making traditional biscuits.

If you want to simplify things further you could use frozen vegetables instead of fresh. Personally I’m not much of a fan of the texture of frozen carrots so I don’t mind taking the few minutes to peel and chop my own.

What kind of skillet should I use for chicken pot pie?

I like using a cast iron skillet for this recipe. Cast iron is fantastic because if it is seasoned well it is non-stick, it is oven safe, and it retains heat well. If you don’t have a cast iron skillet you can use any other oven safe skillet you have.

Now let’s get started.

HOW TO MAKE ONE SKILLET CHICKEN POT PIE

In a 10 inch skillet, on medium heat, melt the butter then add the onions and garlic and cook about 5 minutes until onions are beginning to soften.

Next add the carrots, potatoes, seasoning and chicken broth. Increase heat to high, bring to a boil for 2 minutes, then reduce heat and simmer an additional 5 minutes.

Once the vegetables have begun to soften and the liquid is slightly reduced, add the chicken.

Whisk the milk with the flour and add to the pan. Stir well and heat for about 2 minutes until the gravy has slightly thickened, then add the peas.

Remove the biscuits from the tube and split each biscuit in half. I use the Country style biscuits for this recipe. Usually there is a bit of a seam and the biscuits separate easily, if not, you can use a sharp seated knife to cut them apart. You should end up with 20 biscuit rounds.

Using your fingers, flatten each round to about 2.5 inches wide. Working from the outside of the skillet inward, place the biscuits so the edge slightly overlaps the edge of the pan. Each biscuit edge should slightly overlap the one next to it. Once you have completed the outside circle, continue on to the middle until the entire pan is covered.

Place in the oven at 350 degrees and bake for approximately 30 minutes until top is golden brown.

I like to place it on a baking sheet, just in case some of the gravy bubbles over.

Scoop onto plates and garnish with fresh parsley or thyme.

Serve and enjoy!

THINGS TO KNOW & HELPFUL HINTS

• Can I use fresh chicken instead of precooked? Yes, but it will take longer to cook. Add the raw chicken after the onions and garlic and cook for a few minutes before adding the vegetables and broth.
• Can I make chicken pot pie dairy free? Sure you can. Replace the milk with an equal amount of chicken stock or a dairy free milk such as cashew or almond. This may change the flavour slightly, however.
• What if I don’t have an oven safe skillet? No problem. Simply pour the filling into a baking dish before adding the top.

OTHER RECIPS YOU MIGHT LIKE

Chicken and gnocchi sheet pan

Buffalo chicken spring rolls

Dutch oven pulled pork

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