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  • kristiakers

Skillet Chicken Pot Pie

I love to make meals in my skillet and this Chicken Pot Pie is a family favorite. And I love sharing my recipes and tips I use in my kitchen with you. In this recipe I used some leftover chicken, which is something I do frequently. I hope you try this delicious Chicken Pot Pie and let me know what you think.

Skillet Chicken Pot Pie


1/2 stick of butter

1/2 onion chopped

1 stalk of celery chopped

1 cup of chopped carrots

1 garlic clove minced

2 to 3 medium potatoes peeled and diced (you can use frozen or canned diced potatoes)

1 cup of frozen peas

1 cup of frozen corn

2 cups of cooked chicken cut into pieces

1/4 cup of flour

3 cups of chicken broth

1/4 cup of heavy cream

1/2 tsp of salt

1/2 tsp of black pepper

1/2 tsp of poultry seasoning

1 pie crust (you can use store bought or homemade)

1 tbsp of milk


1. Melt butter in a large skillet, then add onion, celery, carrot, and garlic and cook for a couple of minutes.

2. Add flour and seasoning and cook for a couple minutes.

3. Add chicken broth and heavy cream stirring until flour is well combined. Cover and let cook until thickened.

4. Add peas, corn, and cut up chicken, then turn heat off and add the pie crust to the top of the pot pie mixture.

5. Put slits into the crust and brush the top of crust with milk.

6. Bake at 350 degrees for 30 to 40 minutes until the crust is golden brown.

Tip: If the mixture seems too thin you could add 1 tbsp of cornstarch with 1 tbsp of water to thicken. You can also reduce the chicken broth to 2 1/2 cups of chicken broth. You can always either add more liquid or more cornstarch dissolved in water to get the consistency you desire.

For a video tutorial visit my YouTube channel

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