What you do first think of when you hear the words Skillet Chicken Pot Pie? It immediately makes me think of comfort food, like meatloaf and mashed potatoes. At first glance, this recipe may seem like it has a lot of ingredients, but actually most if not all of these ingredients, you may have readily available in your pantry. This recipe is much lower in sodium than a frozen chicken pot pie.  It also has only one crust instead of two which also makes the recipe healthy.  You can also customize the ingredients to include your favorite vegetables.

Skillet Chicken Pot Pie

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


  • 2 Tbsp unsalted butter
  • 1/2 onion diced
  • 2 tsp garlic minced
  • 2 carrot sliced
  • 2 celery stalks, sliced
  • 1 bell pepper diced
  • 8 oz mushroom chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp thyme dried
  • 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 to 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.


Carbohydrates: 44g | Protein: 34g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 150mg | Sodium: 947mg | Potassium: 915mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6858IU | Vitamin C: 60mg | Calcium: 104mg | Iron: 4mg

If you liked our Skillet Chicken Pot Pie recipe and are looking for other dietitian-approved comfort food recipes?

Find yourself needing more comfort food? This might be a sign of needing more self-care.  How about joining our self-care challenge?
Did you participate in our 30 Day Self Care Challenge? Guess what, it is not too late to participate! Here is an overview of our challenge and step-by-step ways for you to follow along and enjoy the personal challenge no matter when you start. Why not start today? Whether you are feeling work stress, family stress, financial stress, health concerns, coronavirus stress or simply want to take better care of yourself, this challenge is for you.

You may be wondering what we consider self care. That is a great question. Self care is so much more than face masks, bubble baths and chocolate cake.
We love make ahead tips: Did you know that this recipe filling can be made a day ahead and stored in the refrigerator? That would certainly make this dinner easy to assemble and make for a Monday dinnertime pot pie meal if the filling was made on Sunday.

Did you know that this recipe and many other of our dietitian-approved favorite recipe are in our latest cookbook, NOURISHED: 10 Ingredients to Happy Healthy Eating.

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Whether you are a novice in the kitchen, or a seasoned chef, Dietitian Klara will work with you to help you reach your nutrition goals. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating, Cooking with Diabetes and Cooking with Food Sensitivities Guide.