Classic Chicken Pot Pie Skillet (20 Minutes)

Okay, imagine this: the smell of buttery crust, tender chicken, and cozy veggies fills your kitchen in under 30 minutes. Sounds like a dream, right? Well, that’s exactly what this skillet version of chicken pot pie delivers—a speedy, no-fuss comfort meal that feels like a warm hug on a busy weeknight. No waiting for pie crust to bake separately or wrestling with a hundred dishes. Just one pan, packed with creamy sauce, vibrant veggies, and shredded chicken, all bubbling away as you prep. I can’t wait for you to try this—because who says cozy comfort food can’t be quick?

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1 cup chicken broth
• 1 cup whole milk
• 1/3 cup all-purpose flour
• 1 tsp dried thyme
• Salt and black pepper, to taste
• 1 sheet refrigerated pie crust (or puff pastry), cut into bite-sized pieces

How I Make It

Step 1:

Start by melting the butter in a large skillet over medium heat. Toss in the diced onion, carrots, and garlic. Sauté until the onion is translucent and the carrots start to soften, about 4 minutes. Your kitchen will smell amazing already!

Step 2:

Sprinkle the flour over the veggies and stir well, cooking for 1-2 minutes so the raw flour taste disappears and it gets a nice golden tint. This is your thickening magic for that creamy sauce.

Step 3:

Gradually pour in the chicken broth and milk while stirring constantly to keep things smooth. Add the thyme, and season with salt and pepper. Keep cooking and stirring until the sauce thickens and bubbles, about 3-4 minutes.

Step 4:

Now fold in the shredded chicken and frozen peas. Stir so everything is evenly coated and heated through. If your sauce feels too thick, just splash a little extra broth or milk.

Step 5:

Scatter the pie crust pieces evenly over the top of the filling in the skillet. Press them down slightly so they come into contact with the sauce. Cover the skillet with a lid or foil, and cook for 5 minutes over medium-low heat, letting the crust steam and soften.

Step 6:

For a crispier crust, remove the lid and let the crust cook uncovered for another 2 minutes, or pop the whole skillet briefly under the broiler (watch it closely!). Then, serve hot and enjoy the creamy, golden goodness.

Variations & Tips

• Swap the pie crust pieces for puff pastry or crescent roll dough for a different texture.
• Add mushrooms or celery for extra veggie flavor and crunch.
• For a dairy-free version, use coconut milk and a dairy-free butter substitute.
• If your chicken is not cooked, poach or sauté it first, then shred it.
• Feel free to toss in fresh herbs like parsley or rosemary to brighten the flavors.
• Use low-sodium broth if you want better control over saltiness.

How I Like to Serve It

This chicken pot pie skillet is perfect for busy weeknights when you want something comforting but quick. It pairs beautifully with a crisp green salad or some roasted Brussels sprouts during cooler months. I also love reheating leftovers for an easy lunch that feels just as special.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

Closing: This skillet pot pie is my go-to when I want the cozy chicken pot pie vibes without the hassle—and it never disappoints!