Skillet Chicken Pot Pie

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Dish
Cuisine: American
Keyword: Kid-friendly, Meal prep
Condition: Nut Free
Servings: 4


  • 2 Tbsp unsalted butter
  • 1/2 onion diced
  • 2 tsp garlic minced
  • 2 carrot sliced
  • 2 celery stalks, sliced
  • 1 red bell pepper diced
  • 8 oz mushroom chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth low sodium
  • 1/2 cup milk
  • 1 cup peas frozen
  • 4 cups chicken cooked and cubed
  • 1 large egg
  • 1 pie crust
  • 1 Tbsp milk


  • Preheat oven 375 F.
  • Heat butter in a 10 inch oven-safe skillet over medium heat. Add onion, garlic, carrots, celery, red pepper and mushrooms. Cook for about 5 minutes until the veggies have become soft. Add flour, thyme, salt and paper. Let cook for about 3 minutes, stirring frequently.
  • Add in chicken broth and milk. Bring to a boil, then reduce heat to low. Allow to simmer for 5 minutes while the gravy thickens. Add in peas and cooked chicken. Let cool for 10 minutes.
  • Roll out pie crust and place over filling. Crimp edges of the pie crust, and cut slits in the top to form steam vents.
  • Beat 1 egg with 1 Tbsp milk. Lightly brush top of the pie crust with the egg wash.
  • Bake for 35-40 minutes or until top of the crust is golden brown.
  • Remove from oven and allow to cool for 5 minutes before serving.


*Note: Filling can be made up to 1 day ahead for meal prep, and stored in the fridge.

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