Skillet Chicken Pot Pie

5 servings
1 hr

I don't know about you, but this time of the year I adore a skillet meal. When it is cold outside, the smell of chicken pot pie baking in the oven is especially comforting. I've adapted this recipe from Chatelaine Magazine, and in my opinion, my version is even more flavourful. Serve it with a side salad and you've got a quick, easy weeknight comfort meal. Now if I could just figure out how to walk the dog after dinner without going out into the cold night air. I hope that you enjoy this meal as much as my hubby does. I have to hold him back from taking three servings.

Recipe details

  • 5  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 3 tbsp butter, divided
  • 1 sweet onion chopped
  • 1 celery stock, diced
  • 1 tbsp thyme
  • 6 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth, reduced-sodium
  • 1 cup white wine
  • 4 skinless and boneless chicken breasts, cubed (even sized pieces)
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 2 cups peas, frozen
  • 1 cup shredded carrot
  • 1 deep-dish pie crust, frozen


Preheat oven to 425F.
Melt butter in a 9-in. cast iron, oven-safe frying pan over medium. Add onions, celery, garlic and thyme, cooking until softened, 5 min. Stir in flour and cook, stirring, 1 min.
Gradually stir in chicken broth and white wine, and add in chicken, salt and pepper. Bring to a boil, then reduce heat and simmer over medium, stirring, 10 min.
Roll out pie crust into a 11-in. circle on a lightly floured surface. Poke holes with a fork \Place on a baking sheet and refrigerate.
Add vegetables to pan. Continue cooking until chicken is no longer pink, 3 to 5 min and mixture is thickening.
Place pastry over filling, brush with 1 Tbsp melted butter and bake until golden brown, 10 to 15 min.

Lisa Kotler
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