Skillet Chicken Pot Pie
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

Skillet Chicken Pot Pie is the one pot dinner your entire family will love!

Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie
Servings: 6
Calories: 1221 kcal
Author: Kellie
  • 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
  1. Preheat oven to 450 degrees.
  2. 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.)
  3. Whisk together the cornstarch and half and half. Set aside.
  4. 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.
  5. 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.
  6. Bake the pot pie for 15-20 minutes or until the crust is golden brown. Serve immediately.
Nutrition Facts
Skillet Chicken Pot Pie
Amount Per Serving (1 g)
Calories 1221 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 14g88%
Cholesterol 475mg158%
Sodium 519mg23%
Potassium 2993mg86%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 2g2%
Protein 169g338%
Vitamin A 470IU9%
Vitamin C 15.3mg19%
Calcium 111mg11%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.