Skillet Chicken Pot Pie with Cornbread Topping easier by using store bought rotisserie chicken

Skillet Chicken Pot Pie

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

This delicious one skillet dinner 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!



  •  4 cups cooked, diced or shredded chicken (can also substitute leftover turkey)
  • 1 tablespoon olive oil
  • 1/2 cup red 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
  • 1/4 cup butter


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

Keywords: chicken pot pie, easy dinner recipes, leftover turkey recipes, leftover chicken recipes, chicken recipes, one skillet dinner, skillet dinner