Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is an easy, comfort food dinner recipe! Leftover chicken or turkey works perfectly in this creamy chicken pot pie!

When we’re really craving Chicken Pot Pie, we make our favorite double crusted version that we’ve perfected over the years. But when we’re short on time, this Skillet Chicken Pot Pie recipe comes in handy! We topped this one skillet dinner with a store bought, cornbread topping that crisps up on top of the creamy, chicken filling!

A Comfort Food Recipe That Doesn’t Take All Day!

Comfort food recipes are one of the main things that I look forward to when the cold weather comes. Big pans of Beef Lasagna, giant bowls of Creamy Potato Soup and slow cookers simmering with juicy Pot Roast.

But when you don’t have time for those low and slow, longer cooking recipes and you still want some comfort food, recipes like this Skillet Chicken Pot Pie are awesome to have in your back pocket.

Use leftover chicken or turkey, or grab a rotisserie chicken from the grocery store to make the filling come together easy. Top it all off with a store bought cornbread stuffing and this chicken pot pie will be on the table in no time.

Of course if you have leftover Sausage Cornbread Stuffing or our favorite Homemade Sausage Stuffing then you can definitely use that too!

How To Make Chicken Pot Pie In A Skillet

1. Preheat the oven to 400 degrees.
2. Add the olive oil to a 12″ cast iron pan or oven proof skillet. Add the onion, celery, potatoes, salt and pepper and stir. Cook over medium heat for 10 minutes then cover and let steam for another 5-10 until the potatoes are tender.
3. Remove the lid then add the butter to melt. Sprinkle the flour over, stir and cook for 1 minute.
4. Slowly pour in the chicken broth while whisking to thicken the sauce. Bring to a boil and then turn the heat down to a simmer. Add the thyme, cream and cooked chicken and stir to combine.
5. Prepare the stuffing according to the package directions. Spoon the stuffing on top of the chicken filling in an even layer. Bake for 20 minutes until the topping is browned and the filling is bubbling.

Basic chicken pot pie filling here, onions, celery, peas, carrots and potatoes. Chicken broth and heavy cream. The sauce actually gets thickened with flour but the cream is that gives it that rich, chicken pot pie flavor.

You can add in or swap out a lot of the vegetables and flavors in the filling. Chopped broccoli, pearl onions, celery or corn would all be delicious!

Once you have the chicken filling done, you can make the boxed cornbread stuffing (or any flavor you like) and then get ready to spoon it over the chicken filling. When you place the skillet into the oven to cook the cornbread topping will get crispy and browned on top which is a delicious contrast to the creamy, rich chicken and vegetable filling.

Can You Make This Chicken Pot Pie Recipe Ahead Of Time?

Even though this is a pretty fast recipe to make, you can still save some time by making it ahead of time. Make this recipe all the way to the end and place the whole skillet into the refrigerator.

Take the skillet out of the refrigerator for 30 minutes before baking to take the chill off. Alternately, you can make the chicken or turkey filling and the cornbread stuffing separately and then assemble right before baking.

Looking For More Easy Dinner Recipes?

• Slow Cooker Pulled Pork
• Asian Baked Chicken Legs
• Chicken Francese
• Cheeseburger Pasta Skillet
• Baked Ziti

Skillet Chicken Pot Pie

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• Author: Dan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 1x

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This delicious one Skillet Chicken Pot Pie uses store bought stuffing as a short cut! You can also use your leftover chicken or turkey to get this dinner on the table fast!

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Ingredients

•  4 cups cooked, diced or shredded chicken (can also substitute leftover turkey)
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 3/4 lb. small diced red potatoes, skin on
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup frozen diced peas and carrots
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 tablespoon fresh thyme, chopped
• 1/2 cup heavy cream
• 1 box (6 oz.) Cornbread Stuffing Mix, prepared according to the package directions
• Additional 1/4 cup butter (for making the stuffing)

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Instructions

1. Preheat the oven to 400 degrees.
2. Add the olive oil to a 12″ cast iron pan or oven proof skillet. Add the onion, celery, potatoes, salt and pepper and stir. Cook over medium heat for 10 minutes then cover and let steam for another 5-10 until the potatoes are tender. Stir in the pean and carrots.
3. Remove the lid then add the butter to melt. Sprinkle the flour over, stir and cook for 1 minute.
4. Slowly pour in the chicken broth while whisking to thicken the sauce. Bring to a boil and then turn the heat down to a simmer. Add the thyme, cream and cooked chicken and stir to combine.
5. Prepare the stuffing according to the package directions. Spoon the stuffing on top of the chicken filling in an even layer. Bake for 20 minutes until the topping is browned and the filling is bubbling.

• Category: dinner
• Method: stove top
• Cuisine: American