Skillet Chicken Pot Pie


  • 2 Tablespoons butter
  • 3 celery stalks diced
  • 3 carrots diced
  • 1 onion diced
  • 2 red potatoes diced
  • 2 teaspoons garlic minced
  • salt and pepper to taste
  • ¼ cup flour
  • 2 cups chicken broth
  • 8 ounces cream cheese
  • 2 cup chicken cooked and shredded
  • ½ cup peas
  • 2 Tablespoons fresh parsley finely minced
  • 1 sheet frozen pastry puff sheet thawed
  • 1 egg

How To Make Skillet Chicken Pot Pie Casserole

  1. Preheat oven to 350 degrees F.
  2. Melt butter in a large saucepan over medium-high heat.
  3. Add carrots, celery, onion, and potatoes. Saute for 8-10 minutes , or until vegetables begin to soften.
  4. Add garlic and season with salt and pepper.
  5. Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
  6. Fold in chicken and peas.
  7. Pour mixture into a 12-inch oven safe skillet.
  8. Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.
  9. Whisk egg in a small bowl and brush over the top of the pot pie.
  10. Cook for 18-20 minutes, or until the top is golden brown.

Cook Notes

You can use pie crust in place of the puff pastry, however, it does give a bit of a different texture and you will have to cook the dish an extra 10-15 minutes longer to make sure the dough is cooked through all the way.

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