This savory, comforting and easy-to-make skillet chicken pot pie recipe is the perfect weeknight dinner.
It is a quick meal that tastes like you slaved in the kitchen for ours. This pot pie is comfort food at its best. I see myself making this a lot as the weather starts to cool down, though that never seems to happen soon enough here in Florida.
This easy dinner is full of protein and veggies and tastes amazing. I’ve made a lot of chicken pot pie recipes over the hears like these chicken pot pies for two which is pretty great and perfect for date night. However, this recipe here is the Best Skillet Chicken Pot Pie recipe and may become a favorite in your household.
Now, if it is comfort food you are after be sure to also check out this recipe for Shepherd’s Pie with Leftover Pot Roast and Crock Pot Mac and Cheese. Whichever you choose, finish it all off with Chocolate Coca Cola Cake.
YUM.
Share this amazing dinner with friends and family for any occasion whether it be a cold winter night or a delicious homemade dinner. This recipe is quick and simple to follow with not many ingredients.
I absolutely LOVE a one skillet or one pot meals like this. Two of my other favorites are One Pot Loaded Veggie Pasta and this incredibly easy One Skillet Pizza Pasta. I’m all for having less mess to clean up.
What Vegetables Go In Chicken Pot Pie?
You can choose from a variety of veggies to enjoy in this pot pie. You want to make sure the veggies taste well together and with your chicken. You can add in your greens, such as peas, green beans, broccoli or things like corn, carrots and other veggies.
How do I Thicken My Sauce?
In order to thicken this sauce, you will be adding a few tablespoons of flour to the sauce. Then as it continues to cook, it will thicken into a delicious gravy like sauce.
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, diced
- 1 large yukon gold potato, cubed
- 2 cups frozen peas and carrots
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 2 cups chicken broth
- 1 frozen prepared pie crust, thawed
- 1 egg, beaten
Instructions:
Step 1: Preheat the oven to 400 degrees.
Step 2: In a large (12 inch) skillet over medium heat, add the olive oil. Season the chicken with salt and pepper as desired. Brown the chicken on all sides in batches and cook through completely. Remove chicken from the skillet and keep warm.
Step 3: Add the onion to the skillet and cook about 3 minutes, stirring often, or until softened.
Step 4: To the onion, stir in the potato, peas and carrots, seasonings, and butter. Allow the butter to melt.
Step 5: Sprinkle the flour over the contents of the skillet and stir to combine. Cook about 2 minutes before slowly adding the chicken broth, stirring and scraping the bottom. Reduce the heat to low and allow to bubble for one minute as it thickens. Remove from heat.
Step 6: Cover the skillet with the pie crust. Cut slits into the pie crust to vent.
Step 7: Brush the beaten egg over the pie crust.
Step 8: Place the skillet in the oven and bake for 25 minutes or until the pie crust is browned.
Step 9: Allow the chicken pot pie to rest for 5 minutes prior to serving.
Best Skillet Chicken Pot Pie Recipe
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 medium onion diced
- 1 large yukon gold potato cubed
- 2 cups frozen peas and carrots
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 2 cups chicken broth
- 1 frozen prepared pie crust thawed
- 1 egg beaten
Instructions
- Preheat the oven to 400 degrees.
- In a large (12 inch) skillet over medium heat, add the olive oil. Season the chicken with salt and pepper as desired. Brown the chicken on all sides in batches and cook through completely. Remove chicken from the skillet and keep warm.
- Add the onion to the skillet and cook about 3 minutes, stirring often, or until softened.
- To the onion, stir in the potato, peas and carrots, seasonings, and butter. Allow the butter to melt.
- Sprinkle the flour over the contents of the skillet and stir to combine. Cook about 2 minutes before slowly adding the chicken broth, stirring and scraping the bottom. Reduce the heat to low and allow to bubble for one minute as it thickens. Remove from heat.
- Cover the skillet with the pie crust. Cut slits into the pie crust to vent.
- Brush the beaten egg over the pie crust.
- Place the skillet in the oven and bake for 25 minutes or until the pie crust is browned.
- Allow the chicken pot pie to rest for 5 minutes prior to serving.
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