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This recipe for skillet chicken pot pie uses one pre-made pie crust as a healthier way to enjoy this classic comfort food.

Skillet Chicken Pot Pie

  • Author: The Cooking Jar
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 1x


  • 4 boneless, skinless chicken breasts
  • 5 tablespoons butter
  • 1/4 yellow onion, diced
  • 5 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 2 cups frozen mixed carrots and green peas
  • 1/2 cup celery, sliced (optional)
  • 1/4 teaspoon celery seed
  • Salt and pepper to taste
  • 9” pie crust


  1. Over medium high heat, add chicken breasts to a pot of water and bring it to a gentle boil
  2. Reduce to medium low heat and poach the chicken breasts 15-18 minutes, skimming foam from the surface when needed
  3. Meanwhile, over medium low heat, melt butter and stir in onions, cooking until onions are translucent
  4. Add in flour and whisk for 2 minutes to combine and form a roux
  5. Slowly pour in chicken broth and milk and whisk till smooth. Simmer for 10-15 minutes until the sauce thickens, whisking occasionally
  6. Add peas, carrots and celery to the sauce and season with celery seed and salt and pepper to taste
  7. Drain and remove chicken and dice into cubes
  8. Place the chicken in a 10″ skillet and pour sauce over, coating evenly. Stir to combine
  9. Roll out the pie crust to fit over the skillet, tuck in the edges and make several 1″ slits to let steam escape
  10. Place the skillet on a baking sheet to catch drips and bake at 425 degrees F for 30-35 minutes or until crust is golden brown
  11. Let it sit for 10 minutes minimum before slicing and serving warm