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Chicken Pot Pie

Chicken, carrots, celery, and peas simmer in one skillet until the chicken hits 165°F, then a pie crust bakes on top. The filling stays in that same pan for the oven.

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Servings
6
Difficulty
Medium
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Skillet chicken pot pie with a golden crust and a ladle of creamy chicken and vegetable filling

Why you’ll love it

  • Cooking the filling in one oven-safe skillet means the browned bits stay in the gravy.
  • The chicken is cooked to 165°F in the filling before the crust goes on, so the bake is for the dough and a bubbling gravy.
  • Flour stirred into the butter thickens the milk and broth without a second pot.
  • A 400°F oven browns the crust while the filling bubbles at the edge.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 400°F. Pat the chicken dry and season it with the kosher salt and black pepper. Do not rinse the raw chicken.

  2. 2

    Heat the olive oil in a 10- to 12-inch oven-safe skillet over medium heat. Cook the chicken until the thickest pieces reach 165°F and no pink remains, about 8 minutes. Move the chicken to a plate.

  3. 3

    Melt the butter in the same skillet. Cook the onion, celery, and carrots until softened, about 6 minutes.

  4. 4

    Stir in the all-purpose flour and cook 1 minute. Whisk in the chicken broth and whole milk. Simmer until the gravy thickens, about 4 minutes.

  5. 5

    Stir in the peas, thyme, and the cooked chicken. The chicken should still be at least 165°F. Take the skillet off the heat.

  6. 6

    Lay the refrigerated pie dough over the filling. Tuck the edge inside the skillet and cut a few slits in the top.

  7. 7

    Bake at 400°F until the crust is deep golden and the filling is bubbling at the slits, about 25 minutes.

  8. 8

    Rest 10 minutes before serving.

Pro tips

  • If your skillet handle is not oven-safe, wrap it in a few layers of foil, or transfer the filling to a pie dish and top it there.
  • Check 165°F in a thick piece of chicken, not in the gravy.
  • The rest matters. Cutting immediately sends hot gravy across the pan.

Easy substitutions

Chicken thighs
Chicken breasts, still cooked to 165°F
Pie dough
A sheet of puff pastry
Whole milk
Half-and-half

Storage and reheating

Storage

Refrigerate leftovers up to 3 days.

Reheating

Cover and warm at 350°F until the filling is hot, 165°F in the center, about 20 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
480
Protein
30 g
Carbs
36 g
Fat
24 g
Fiber
3 g

Moderate · Oven, One Pan · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients