Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Hands-on Time
30 Mins
Total Time
1 Hour 30 Mins
Makes 6 to 8 servings

No rolling pin is needed for Skillet Chicken Pot Pie. Refrigerated pie crusts give you a leg up in the preparation of this classic comfort dish.

How to Make It

Step 1

Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.

Step 2

Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.

Step 3

Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.

Step 4

Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.

Step 5

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.

Step 6


Step 7

Chicken Pot Pie with Bacon-and-Cheddar Biscuits: Omit piecrusts and egg white. Preheat oven to 425°. Prepare Chicken Pie Filling as directed through Step Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2 cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.

Step 8

Hands-on time: 50 min.; Total time: 1 hr., 30 min.

Ratings & Reviews


January 12, 2016
Family loved it!  I didn't use the skillet. I just used the frozen crust pie tin.  I followed the rest of the recipe exactly. Came out great! 

February 20, 2017
I never use the bottom crust since I follow a very low sodium diet.  I will either use the puff pastry crust or put whatever biscuit/roll dough on top.  Makes it so easy and it's just as good!  I hope this helps.  There are some great ideas in all these reviews.

family's Review

November 27, 2013
Wow! This was excellant! I roasted my own chicken and used frozen mixed veggies (2 cups) and ready made diced potatoes. It all came together easy! Used 1 1/2 the creole seasoning. The best pot pie!!

llawrence1970's Review

January 13, 2013
Perfect in every way. Roll out your pie crusts a tiny bit bigger than normal, and keep them cool as the filling makes them thin very easy. Use baby bella sliced mushrooms for extra flavor.

melhoho's Review

January 11, 2012

lizhurrry's Review

February 11, 2012
Simply the best. The hash brown combined with milk flour made a perfectly thicken base for the vegetables and chicken. I used a slightly larger amount of filling in a 12 in skillet to feed a larger crowd. Add a green salad and dinner is complete. I also had success with turkey instead of chicken. Versatile recipe...I love it!

Lsstauffer's Review

December 29, 2011
Delicious and perfect for a cooler southern night. I didn't use creole seasoning and still very tasty.

azaleas's Review

December 09, 2012

bkmckee's Review

May 17, 2012
This is AMAZING! I forgot the hashbrowns and peas, but it was still delicious. It wasn't even difficult to make. The hardest part was preparing the vegetables and shredding the chicken. I used Tony Chacere's creole seasoning, and I would probably just add two or three teaspoons instead of 1 1/2 tsp since there isn't any other seasoning added. It's really important that you either use a well seasoned iron skillet or make sure that you oil it very well. The white sliced mushrooms did nothing for me, so I either won't add them or put in some sliced baby bellas instead. I also used rotisserie chicken as another person suggested. I'm sure you can work this recipe with different things or seasonings. It's a good solid recipe and pleased by husband down to my three year old. I'll make this over and over again.

sarasane's Review

December 30, 2012
Really good recipe, especially using some of the tips from the other reviewers. I baked mine in a 2.5qt casserole dish b/c I wasn't sure it would fit in a 10" pie pan, knew I would have leftovers (it's just me and my hubby) and didn't want to have to put a skillet of leftovers in the fridge. I stuck with 1.5 tsp of Creole Spice b/c I thought it might be too "warm". However, I'll double it next time. I added celery and diced carrots, and used a diced potato instead of hash browns which I didn't have on hand. I made this on a Sunday when I wasn't in a rush. Next time, I'll try the shortcuts of has browns and carrot sticks so I have to do less chopping. Ought to speed things up but I can't imagine it will taste any better than it did tonight! BTW, the sauce is really delicious. So MUCH better than store bought frozen pot pies (e.g., Marie Callender's) that usually upset my stomach.