Chicken pot pie in a skillet is one of our go to recipes when we have leftover chicken or turkey. It’s a classic comfort food with that creamy white sauce loaded with veggies and leftover poultry topped with a savoury flaky pie crust.
Our chicken pot pie only uses one crust for the top. Oh, and what a crust it is! I think it’s the most brilliant way to make and enjoy savoury saucy pies like this. Not only do you get less calories – but you don’t have to stress about that bottom crust getting all soggy from your delicious saucy filling. Win! Win!
As for the filling – it is endlessly customizable.
Meat or No Meat in Chicken Pot Pie
Of course you can substitute the chicken with turkey – but have you considered pork or ham? Or how about browning fresh ground meat if you don’t have leftovers but want a quick and easy pot pie for dinner?
But hey, if you don’t have or want meat in your pie – skip it! Load up on more veggies, add tofu, tempeh, ground round or fill up with edamame or beans. See my veggie tofu shepherd’s pie as inspiration.
What Vegetables to use in Chicken Pot Pie?
Go wild and use pretty much WHATEVER vegetables you have on hand. Leftover, pre-cooked and frozen vegetables are all great. Use leftover veggies like broccoli, cauliflower, green beans, asparagus, corn, parsnips, Brussel sprouts, etc.
Oh yeah, the mushrooms are totally optional. I know how some of you feel about mushrooms!
The pie bakes for 30 minutes – basically just to bake the crust. Your filling, including all the veggies should be fully cooked before baking. So if you are using raw vegetables like potatoes, carrots, onions, parsnips, squash, sweet potatoes, etc. be sure you cook them until they’re tender. They’ll only cook a little more in the oven.
Pro Tip: Use a small amount of (1/2-3/4 cups) of strong flavoured veggies like asparagus, Brussel sprouts, parsnips, etc. to avoid overpowering the whole pie. Some may also get too soft and mushy – a little is good, too much is not.
How to Make the Sauce for Pot Pie
When making chicken pot pie you want a sauce that is nice and thick and can withstand the heat of a 400°F oven. That’s why you have to pay some attention when making and thickening the sauce.
My sauce uses a combination of a flour roux and evaporated milk. The flour adds stability that can withstand hot temperatures. The evaporated milk adds creamy milk flavour and colour. Canned milk can take heat.
Low fat milk and low fat dairy products (yogurt, sour cream, etc.) cannot stand the heat; they will curdle. It’s totally tasty and fine to eat, it just won’t look as nice.
If you want to replace the evaporated milk, use high fat dairy – anything over 10% but ideally go for heavy cream/whipping cream with 35% fat. Your sauce will be irresistible!
The beauty of making this filling and baking it in the same oven-proof fry pan is that you only have one dish to clean. However, if your skillet is not oven-proof, go ahead and transfer the the filling into an oven proof casserole dish.
Can You Freeze Pot Pies?
Yes! You can freeze either unbaked pot pies or baked pot pies. Either way, I recommend you use the frozen pie within 3 months for best flavour.
Freeze Unbaked Pot Pie
- Prepare as written in recipe but assemble in a pie plate or casserole dish and do not brush pastry with egg wash. Do not use a cast iron pan in the freezer!
- Wrap well with plastic wrap and foil and place in large freezer bag if possible – or wrap in a final layer of foil.
- Include baking instructions.
- To bake: Do not thaw. Brush top with egg wash. Place in 400°F oven and cook for 50-60 minutes. Top with foil in last 15 minutes if browning too much.
Freeze Baked Pot Pie
- Prepare as written in recipe but assemble in a pie plate or casserole dish. Bake as indicated.
- Cool completely before wrapping tightly with plastic wrap and/or foil.
- Include baking instructions.
- To bake: Do not thaw. Place in 375°F oven and cook for 40-50 minutes until heated through. Top with foil if browning too much.
Recipe for Chicken Pot Pie in a Skillet
Chicken Pot Pie in a Skillet
- 1 Tbsp canola oil
- 1 medium onion diced
- 2 celery stalks diced
- 2 carrots diced
- 4-6 mushrooms (optional) diced
- 3 cloves garlic minced
- 1/2 tsp thyme
- 1/8 tsp nutmeg
- 1/4 tsp black pepper
- 1/2 tsp salt
- dash cayenne pepper
- 3 Tbsp flour
- 1 3/4 cups chicken stock
- 1 can 370ml or 12.5 oz evaporated milk (2%)
- 2 cups cooked shredded or cubed chicken*
- 1 cup frozen green peas*
- salt and black pepper to taste
- 1 single layer pie crust
- 1 egg beaten
- Heat oil over medium high heat in a large oven proof skillet (12-13").
- Sauté onions, celery, carrots and mushrooms until softened, about 3 to 5 minutes. Stir frequently. Add garlic and spices; cook for 1 minute stirring frequently.
- Sprinkle flour over the mix. Stir and cook for 1 minute.
- Gradually add soup stock and evaporated milk, stirring constantly until boiling and slightly thickened.
- Add cooked chicken and frozen peas, cook until heated through about 3 to 5 minutes.
- Taste and adjust seasoning as desired. You'll want it just a little more flavorful than the final product as the flavor will become a little more subtle as it bakes.
- Turn off heat and let pan cool to the touch.
- Meanwhile, heat oven to 400°F (205°C) and roll out your single layer pie crust. Make it large enough to have a 1/2 to 1 inch overlap around the top of your pan.
- Place crust on top of filling centering it so it drapes evenly over the edge of the pan. Make 5 to 6 slits in the dough to allow steam to escape. Brush top with beaten egg for a shiny golden crust.
- Bake for 30 minutes or until crust is golden brown and filling is bubbling. As a precaution, place a cookie sheet or foil on the oven rack below the pie to catch any potential drips.
- Take out of oven and let rest for 5 to 10 minutes to avoid burning anyone and to let filling set a little.
Nutrition Facts (per serving)
What to Serve with Chicken Pot Pie
It’s pretty much a meal in itself, the only thing I would add on the side is a nice salad or coleslaw. Try one of these.
- Kale and Apple Salad
- Fresh Citrus Salad with orange honey vinaigrette
- Orange and Mint Salad – so refreshing
- Kale Slaw
Ready to make your chicken pot pie? Let me know how it goes, down below in the comments or on Instagram @GetGettyS or on Facebook @GettyStewart.HomeEconomist. And please come back and give the recipe some star love by rating it.
This recipe was first published in 2015. Updated November 2021.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.