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Skillet Chicken Pot Pie

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This cast-iron Skillet Chicken Pot Pie is made with leftover chicken, peas, carrots, and green onions in a creamy tarragon chicken gravy topped with a flaky, homemade pie crust. It all comes together in one-pan so clean-up is easy!

Looking down on the left side of a skillet chicken pot pie.

When you are craving a rich and hearty meal, that is easy to make without using every dish in the kitchen, this skillet rotisserie chicken pot pie is the delicious weeknight meal your have been searching for!

Cast-Iron Skillet Chicken Pot Pie.

I originally shared this recipe February 2015. Updated November 2022.

What you will need

Ingredients needed to make skillet chicken pot pie.
  • Butter and flour combine to create a “roux” that thickens the creamy gravy.
  • Dried tarragon, sea salt, and black pepper season the filling.
  • Chicken stock gives the filling a rich, chicken flavor and the heavy cream gives it its creaminess. *Canned coconut cream can be substituted for a lactose-free pot pie.
  • Leftover rotisserie chicken makes this meal super easy, but any cooked, skinless chicken breasts will work.
  • Frozen peas and carrots do not require cutting, simply allow them to defrost before using or defrost in the microwave.
  • Green onions give this dish fresh flavor without any tears.
  • Homemade pie crust will give you the best flavor and texture, but store-bought will work as well.
  • A beaten egg gives this pie it’s golden color.
  • 10.25-inch cast iron skillet

Be sure to check out the detailed printable recipe card below

Looking down on a Skillet Chicken Pot Pie with plates and forks in the background.

How to make Skillet Chicken Pot Pie

Prepare the pie crust

Place flour, salt and butter into the bowl of a food processor and pulse to combine until they resemble course meal.

Pie Crust ingredients pulsed

Drizzle cold water one tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.

Pie Crust dough in a food processor.

Turn the dough out onto a well floured work surface. Flatten into a disk, wrap well with plastic wrap, and chill in the refrigerator for a minimum of one hour, or up to twenty-four hours.

Prepare the filling

Preheat oven to 400 degreesF.

Melt butter in a cast-iron skillet over medium heat. Add the flour and whisk until smooth.

Butter and flour roux in a cast iron skillet.

Add the tarragon, salt and pepper. Whisk together to create a roux.

Thyme, salt, and pepper, added to a roux in a cast iron skillet.

This is what thickens the “gravy” so don’t skip this part. Cook, stirring constantly until mixture is smooth and bubbly, this cooks out the flour taste.

Add the chicken stock and cream (or coconut milk), bring to a simmer stirring constantly. Simmer for one minute to thicken.

Chicken stock and cream added to a roux in a cast iron skillet.

Stir in the chicken, peas, carrots, and green onions.

Diced carrots, peas, green onions, chunks of chicken, and creamy gravy in a cast iron skillet.

Let mixture simmer for a few minutes to thicken.

Chicken pot pie filling in a cast iron skillet.

Roll out pie crust into a 10.5-inch circle on a floured work surface.

Pie crust dough rolled into a circle.

Place on top of the chicken mixture in skillet.

Pie crust with crimped edges over pot pie filling in a cast iron skillet.

Carefully crimp the edges. Remember, the skillet is HOT! Cut vent holes the center with a knife so the heat can escape.

Four vent lines cut into the top of the pie crust.

Beat the egg in a small bowl and use a pastry brush to brush the top of the pie.

Skillet Chicken Pot Pie egg cookingwithcurls.com

Place skillet on a baking sheet and slide into preheated oven. Bake for 30 to 35 minutes, until golden brown and bubbly.

Skillet Chicken Pot Pie bake cookingwithcurls.com

Remove from oven and allow to cool for 10 minutes before serving.

A slice of chicken pot pie with a skillet with the remaining pot pie in the background.

Recipe Tips

  • For the perfect, flaky pie crust, make sure to use cold butter, cold water, and chill before using.
  • Do not overwork the dough, that is what makes it tough.
  • Substitute dried thyme or fennel for the tarragon if you prefer.

Pot Pie FAQs

Can chicken pot pie be made ahead of time?

For best results, prepare the chicken filling, allow to cool completely, then wrap with plastic wrap and place in the refrigerator up to 3 days before baking. The filling can also be made in advance and frozen in a zipper-topped bag or freezer-safe container for up to 4 months. Defrost in the refrigerator, fill pie crust, and bake.
Make the pie crust as directed, chill and place on top of the pot pie right before baking.

How do you store leftover pot pie?

Allow pot pie to cool completely. Cut remaining pie into serving sized slices and place in an air-tight container. Store in the refrigerator up to 4 days. Place pie slices on a microwave-safe plate and heat until heated through.

What does tarragon taste like?

Tarragon is a leafy green herb that has a subtle licorice flavor with a slightly sweet taste. It is most commonly used in French cooking and goes well with chicken, seafood, and is the main ingredients used in Béarnaise sauce.

What if I don’t have the right sized cast-iron skillet?

This pot pie can be baked in a 9-inch pie dish, cooking times will vary. A 12-inch skillet will also work as seen in the original image above, but it will be thinner and you will need to adjust the cooking time.

Tools your will need to make this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious Pot Pie Recipes

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Enjoy!!

Looking down on a Skillet Chicken Pot Pie recipe with plates and forks in the background.

Skillet Chicken Pot Pie

A delicious home-style Skillet Chicken Pot Pie that is simple to prepare is the perfect comfort food that the entire family will enjoy!
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: chicken pie with creamy gravy in a cast-iron skillet
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 580kcal
Author: Lisa Johnson

Equipment

  • Food Processor for the pie crust dough
  • 10.25-inch Cast Iron Skillet

Ingredients

Pie Crust

  • 1.33 cup all-purpose flour
  • 0.5 teaspoon fine sea salt
  • 0.5 cup chilled, unsalted butter cut into cubes
  • 4 tablespoons ice water

Filling

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 teaspoon dried tarragon
  • 0.5 teaspoon sea salt
  • .25 teaspoon black pepper
  • 1 cup chicken stock
  • 1 cup heavy cream or full fat coconut milk – shake can before opening
  • 4 cups cubed, cooked chicken
  • 1 package frozen peas and carrots defrosted
  • 0.5 cup chopped green onions
  • 1 large egg white beaten

Instructions

Pie Crust

  • Place flour, salt and butter into the bowl of a food processor and pulse to combine until they resemble course meal.
  • Drizzle cold water one tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
  • Turn the dough out onto a well floured work surface. Flatten into a disk, wrap well with plastic wrap, and chill in the refrigerator for a minimum of one hour, or up to twenty-four hours.

Pie Filling

  • Preheat oven to 400 degreesF.
  • Melt butter in a cast-iron skillet over medium heat. Add the flour and whisk until smooth. Add the tarragon, salt and pepper. Whisk together to create a roux. Cook, stirring constantly until mixture is smooth and bubbly, this cooks out the flour taste.
  • Add the chicken stock and cream (or coconut milk), bring to a simmer stirring constantly. Simmer for one minute to thicken.
  • Add the chicken stock and cream (or coconut milk), bring to a simmer stirring constantly. Simmer for one minute to thicken.
  • Stir in the chicken, peas, carrots, and green onions. Let mixture simmer for a few minutes to thicken.
  • Roll out pie crust into a 10.5-inch circle on a floured work surface. Place on top of the chicken mixture in skillet.
  • Carefully crimp the edges. Remember, the skillet is HOT! Cut vent holes the center with a knife so the heat can escape.
  • Beat the egg in a small bowl and use a pastry brush to brush the top of the pie.
  • Place skillet on a baking sheet and slide into preheated oven. Bake for 30 to 35 minutes, until golden brown and bubbly. Remove from oven and allow to cool for 10 minutes before serving.

Notes

  • For the perfect, flaky pie crust, make sure to use cold butter, cold water, and chill before using.
  • Do not overwork the dough, that is what makes it tough.
  • Substitute dried thyme or fennel for the tarragon if you prefer.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until hot.

Nutrition

Calories: 580kcal | Carbohydrates: 34g | Protein: 15g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 533mg | Potassium: 325mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5934IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 3mg

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20 Comments

  1. Soon sorry about the computer crashing. It does feel like your stability just exposed when that happens. Reminds us of how tethered we are to our computers, and the way they connect us to the world, right? I often head into the kitchen when I’m stressed out. This looks awesome. I love the turkey and lobster cutouts:)

  2. I love chicken pot pie. I could eat that practically every day. Well, that and pizza. I’ve never tried this method before, but I do love my cast iron pan. 🙂

    -andi

  3. I’m so sorry about your computer woes, Lisa, and chicken pot pie has to be the best kind of food to comfort yourself with…along with a glass of wine! haha Pinning — this looks awesome!

    1. YES, I am typing this reply on my brand new computer, Cathy!! Alex took all of the parts out and replaced them, and so far so good….finally!!! I am apparently at my best in the kitchen when I am frustrated, LOL 😉

  4. Hi This look so yummy and delish. Coming over from Inspiration Monday Link Party. If you are around tomorrow we also have a Something to Talk About Link Party that goes live at 6 am est and I know our friends would love this. If you have time come join us and link up. Thank you, Lisa at Concord Cottage

  5. Ugh! I know what that’s like to lose everything. It happened to me last year. Glad you’re up and running again.
    One thing I love about cast iron skillets is that they go from stovetop to oven so easily. Your pie looks delicious. Thanks for sharing on Inspiration Monday.

  6. I hate change …. and when technology doesn’t work the way it’s supposed to – well, let’s just say I am not a happy camper! I hope you got everything resolved! 🙂 This pot pie looks perfect, Lisa!

  7. Sorry about your computer problems, but it looks like you found a great outlet to take your mind off of it. That pie looks amazing! I hide in my craft room to avoid the worries of the world 🙂 Unfortunately, they’re usually still there when I come out 🙂

  8. Super yummy recipe! This looks so amazing. Pinned and tweeted. We love to party with you, so I hope to see you tonight at 7 pm.. Have an amazing day! Lou Lou Girls

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