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One Skillet Chicken Pot Pie

This one skillet chicken pot pie is loaded with chicken and vegetables and is full of flavour. On your table in less than an hour it is the perfect meal any night of the week.

Chicken pot pie in a cast iron skillet

I have always loved chicken pot pie. There is something about the combination of that tender chicken mixed with fresh vegetables and aromatic gravy that is super comforting. Then you add a delicious crust and you have pretty much the perfect all-in-one meal.

Chicken pot pie can be a lot of work. With this recipe we simplify things by using precooked chicken and refrigerated biscuits. In doing so, we can create a flavourful, healthy meal that, from start to finish, is on the table in less than an hour. Another bonus to this recipe is that the entire dish costs roughly $10!

One of my favourite kitchen shortcuts is using store bought rotisserie chicken, and that is what I’ve used in this recipe. They are economical and there are so many ways to use them. I often like to pick one up at the beginning of the week and use it in various recipes or on sandwiches and salads. If you don’t want to buy a rotisserie chicken, you can make your own in the instant pot. Just follow this recipe for instant pot rotisserie style chicken to learn how.

One hour chicken pot pie

The second shortcut I’ve taken in this recipe is using refrigerated biscuit dough. You could also use crescent rolls, refrigerated pizza dough, or puff pastry. If you want to stick to homemade, and have more time, then you could make your own biscuit top. This flakey cheddar chive biscuit recipe would be perfect, just roll them a bit thinner than if you were making traditional biscuits.

If you want to simplify things further you could use frozen vegetables instead of fresh. Personally I’m not much of a fan of the texture of frozen carrots so I don’t mind taking the few minutes to peel and chop my own.

What kind of skillet should I use for chicken pot pie?

I like using a cast iron skillet for this recipe. Cast iron is fantastic because if it is seasoned well it is non-stick, it is oven safe, and it retains heat well. If you don’t have a cast iron skillet you can use any other oven safe skillet you have.

Now let’s get started.

HOW TO MAKE ONE SKILLET CHICKEN POT PIE

In a 10 inch skillet, on medium heat, melt the butter then add the onions and garlic and cook about 5 minutes until onions are beginning to soften.

Next add the carrots, potatoes, seasoning and chicken broth. Increase heat to high, bring to a boil for 2 minutes, then reduce heat and simmer an additional 5 minutes.

Once the vegetables have begun to soften and the liquid is slightly reduced, add the chicken.

Whisk the milk with the flour and add to the pan. Stir well and heat for about 2 minutes until the gravy has slightly thickened, then add the peas.

Remove the biscuits from the tube and split each biscuit in half. I use the Country style biscuits for this recipe. Usually there is a bit of a seam and the biscuits separate easily, if not, you can use a sharp seated knife to cut them apart. You should end up with 20 biscuit rounds.

Using your fingers, flatten each round to about 2.5 inches wide. Working from the outside of the skillet inward, place the biscuits so the edge slightly overlaps the edge of the pan. Each biscuit edge should slightly overlap the one next to it. Once you have completed the outside circle, continue on to the middle until the entire pan is covered.

Place in the oven at 350 degrees and bake for approximately 30 minutes until top is golden brown.

I like to place it on a baking sheet, just in case some of the gravy bubbles over.

Chicken pot pie in a cast iron skillet

Scoop onto plates and garnish with fresh parsley or thyme.

Serve and enjoy!

Chicken pot pie on a plate

THINGS TO KNOW & HELPFUL HINTS

  • Can I use fresh chicken instead of precooked? Yes, but it will take longer to cook. Add the raw chicken after the onions and garlic and cook for a few minutes before adding the vegetables and broth.
  • Can I make chicken pot pie dairy free? Sure you can. Replace the milk with an equal amount of chicken stock or a dairy free milk such as cashew or almond. This may change the flavour slightly, however.
  • What if I don’t have an oven safe skillet? No problem. Simply pour the filling into a baking dish before adding the top.

OTHER RECIPS YOU MIGHT LIKE

Chicken and gnocchi sheet pan

Buffalo chicken spring rolls

Dutch oven pulled pork

Printable Recipe

One hour chicken pot pie

One Skillet Chicken Pot Pie

A quick and easy chicken pot pie made in one pan and ready in one hour. Perfect any night of the week.
4.86 from 7 votes
Print Pin Save Recipe Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 492kcal
Author: Deanna

Ingredients

  • 2 Tbsp Butter
  • 1 Cup Onion diced (One medium onion)
  • 2 Cloves Garlic minced
  • 1 Cup Carrots diced (2 large carrots)
  • 1 Cup Potato peeled and diced (One medium potato)
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried parsley
  • ¼ teaspoon Ground sage
  • ¼ teaspoon Pepper
  • ½ teaspoon Salt
  • 2 Cups Chicken broth
  • 2 Cups Cooked, shredded chicken
  • ¼ Cup Flour
  • 1 Cup Milk
  • ½ Cup Peas frozen or fresh
  • 1 Tube Refrigerated biscuits 10 biscuits per tube

Instructions

  • Preheat oven to 350 degrees
  • Place a 10 inch skillet on medium heat and melt the butter. Add the onions and garlic and sauté just until onions are beginning to soften.
  • Add the carrots, potatoes, seasonings and chicken broth. Increase heat to high and bring to a boil. Boil for 2 minutes then reduce heat and simmer an additional 5 minutes, just until potatoes have started to soften.
  • Add the shredded chicken, then whisk the flour and milk together and pour into pan. Stir to combine everything and then heat for about 2 miuntues until gravy is slightly thickened. Stir in the peas.
  • Open the biscuits and split each biscuit into 2 pieces. Usually there is a seam and the biscuits will seperate easily. If not, you can use a sharp serrated knife to carefully cut them in half. You should end up with 20 rounds.
  • Flatten each biscuit round with your fingers until it is about 2.5 inches wide. Begining on the outside of the pan, place biscuts so they are just overlapping the edge of the skillet. Each biscuits should just overlap the one next to it. Continue working in a circle until the entire pan is covered.
  • Place the skillet on a baking sheet and into the oven. Bake for approximately 30 minutes until top is golden brown.
  • Serve and enjoy!

Nutrition

Estimated Nutrition Facts
One Skillet Chicken Pot Pie
Amount per Serving
Calories
492
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Sodium
 
1312
mg
57
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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Recipe Rating




Katie

Monday 23rd of September 2019

Happy National Pot Pie Day!!! I cannot wait to try this recipe tonight <3

Deanna

Monday 23rd of September 2019

I hope you love it as much as we do. I've been known to make it more than once a week, it's just so good. Please let me know how it turns out.

Judy

Tuesday 17th of September 2019

Wow this article is very well written. I love all the pictures and the very well written instructions. You are a great writer.

Deanna

Tuesday 17th of September 2019

Thank you so much for the kind words. I'm glad you enjoyed the post.

Tina @ The Burnt Bean

Monday 16th of September 2019

Absolutely beautiful! We LOVE chicken pot pie in our family. We tend to make mini-personal pies - and a huge batch of them to freeze for later because it takes forever to cook. I cannot wait to try out your recipe!! Thanks for sharing!

Sarah

Monday 16th of September 2019

Thank you for sharing this! I enjoy making chicken pot pie for my family, but always end up using every dish in the kitchen to make it. I love the ability to substitute different crusts, too.

Raquel

Monday 16th of September 2019

Thank you for making chicken pot pie seem easy! I've never looked into making it because it sounds like a lot of work, but this makes it seem no more difficult than anything else!

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