This easy one dish chicken pot pie is made in a skillet and topped with a pre-made pie crust.  An easy weeknight meal that tastes like it’s been cooking for hours and has fewer calories than a traditional pot pie.  More flavor…..less guilt!

Skillet Chicken Pot Pie | The Suburban Soapbox

Chicken Pot Pie is the ultimate comfort food….right next to beef stew and baked macaroni and cheese, it’s what I want to eat on a cold winter day.  Growing up, I hated the crust.  I hated pie crust.  I thought it was the worst part of the pie.  Let’s face it….you never serve just pie crust.  It’s always a vessel for some type of filling, cherries, apples, chicken stew.  It’s never been served like, “Here….I made this wonderful pie crust for you….it’s amazing!”  No….people would think you’ve lost your marbles and ask you where the PIE is!

Skillet Chicken Pot Pie | The Suburban Soapbox

And another point to make about that crust…’s loaded with calories.  It’s usually what makes the pie so artery clogging.  Which is, now, unfortunate for me because I love the crust.  Like mashed potatoes, I have grown to love the contrast it provides to the ingredients that fill it’s shell.  And now my jeans are choking my waistline.  I refuse to buy a bigger size because then….well, you know what happens then.  I’d rather have the not so subtle reminder that I have an extra winter layer and it needs to be addressed.  Stat.

Skillet Chicken Pot Pie | The Suburban Soapbox

So, what to do?  I wanted Chicken Pot Pie and my readers want a one dish meal.  Less pots and pans to clean because who wants to be slaving away in the kitchen after a long day at work or of wiping Chap Stick off the windows.  (True story.)

I came up with a plan…..make everything in one skillet…..utilize my favorite Pillsbury Refrigerated Pie Crust (this post is not sponsored by Pillsbury) for a single crust chicken pot pie and lighten things up with a few little tricks.  Voila!  Dinner is served.

Skillet Chicken Pot Pie | The Suburban Soapbox

Some tips for make ahead….you can cook the chicken breasts a day in advance and store them, cut up, in an airtight container.  You could ALSO use a rotisserie chicken from your local store but use almost all the meat since the breasts on a store cooked rotisserie are usually very small. You can also use a Vidalia onion instead of a red onion….the only difference will be the color of the gravy that you end up with.  AND I used fresh peas but frozen and thawed peas would work just as well.

Skillet Chicken Pot Pie | The Suburban Soapbox

It’s been a long winter friends…..remember, Spring is just a couple weeks away.  For those of you that say, “Summer bodies are made in the winter,” I made my body out of dough.  All.winter.long.


Get the Recipe: Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is the one pot dinner your entire family will love!
5 from 1 vote


  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breast halves
  • salt and pepper
  • 1/2 red onion, diced
  • 1 large celery stalk, chopped
  • 4 cloves garlic, minced
  • 1 cup fresh or frozen and thawed peas
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons chopped fresh thyme
  • 1 3/4 cup low sodium chicken stock
  • 1 cup half and half
  • 2 tablespoons cornstarch
  • kosher salt and fresh ground pepper
  • 1 refrigerated pie crust, I use Pillsbury


  • Preheat oven to 450 degrees.
  • In a deep, 8 inch heavy-bottomed skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and add to the skillet. Cook the chicken until done and no longer pink in the center, approximately 6 minutes each side. Transfer to a plate and allow to rest until cool enough to handle. Cut the chicken into bite sized pieces and set aside. (This can be done while the vegetables are cooking.)
  • Whisk together the cornstarch and half and half. Set aside.
  • Add the carrots and onion to the skillet. Saute over medium heat until the vegetables have softened. Add the celery and continue to cook until softened. Stir in the garlic and cook for one minute. Add the garlic powder, nutmeg, thyme and stock to the pan stirring to combine. Slowly add the half and half continuing to stir until all the ingredients are thoroughly combined. Stir in the chicken and cook until the mixture begins to thicken, approximately 5 minutes. Turn off the heat and season with salt and pepper to taste.
  • Roll out one refrigerated pie crust and top the filling with the crust. Using your fingers, press the crust down along the sides of the skillet allowing the edges to face up towards the top of the skillet. Using a knife, cut two 1 inch slits in the center of the crust.
  • Bake the pot pie for 15-20 minutes or until the crust is golden brown. Serve immediately.
Serving: 1g, Calories: 1221kcal, Carbohydrates: 24g, Protein: 169g, Fat: 44g, Saturated Fat: 14g, Cholesterol: 475mg, Sodium: 519mg, Potassium: 2993mg, Fiber: 2g, Sugar: 2g, Vitamin A: 470IU, Vitamin C: 15.3mg, Calcium: 111mg, Iron: 5.6mg