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! 

Really great comfort food

November 21, 2016
I've made this a couple of times now, and always get a great reception. The only changes are that I added a cup of celery with the onions and Baby Bella mushrooms, and fresh thyme and sage, and decreased the fresh parsley. As suggested by someone else, I used new cubed new potatoes, which I nuked for 3-4 minutes before adding to the sauce. One suggestion: put a cookie sheet on the shelf under the cast iron skillet to catch drips once it starts bubbling over.

Everyone loved it!

November 20, 2016
A friend told me about this recipe, so I decided to try it for our family of 5.  Everyone loved it! Three kids aged 3, 5, and 7 all ate and enjoyed this one dish dinner.  I love the homemade filling and pie crust topping. I don't have a skillet, so made in a 9 x 13 glass pan.  Everything seemed to cook fine and was easy to store for leftovers.    I meant to prepare ahead of time, but didn't' have time the day I made it.  But, I like that this in an option! I bought an already prepared roasted chicken from the grocery store deli, but next time I'll probably just prepare my own chicken breasts as it's probably cheaper and easier than getting all that chicken pulled off the bones! Overall, this was a delicious recipe that I will make again and again!

Crust Issues

November 06, 2016
I followed the recipe, but the bottom crust didn't brown or cook properly, so it tasted like dough. I used a well-seasoned iron skillet. I think Southern Living's test kitchen should take another look at this recipe. Maybe there was a mistake?


August 24, 2016
Fabulous!  I have to leave the mushrooms out due to allergies but I don't miss them.  I use a regular pie crust on the bottom, but for the top I like to use Crescent roll dough for a flaky-buttery taste!  This is hands down the best pot-pie you'll make at home!

Sounds good ... Plans.

November 11, 2015
Think I'll ditch the bottom crust, sauté directly in the cast iron pan and top with phyllo crust.

ogieann's Review

June 22, 2014
I only used the top crust. Don't think it would have fit in my iron skillet with the bottom crust. I will add more creole seasoning next time (I was concerned about too much salt). Told my family when I served it "This is the best chicken pot pie you will ever have" (had made it before). They agreed....

MissLV23's Review

February 23, 2014
The best homemade chicken pot pie I have ever had! I will definitely make it again!

Amhaasy81's Review

December 02, 2013
So good I craved it days later, months later...oh that good.

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!!