Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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; 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)

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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!

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.

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.

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.

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

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Enjoy!!