Skillet Chicken Pot Pie
Cast Iron Skillet Chicken Pot Pie is the ultimate comfort food, with a crispy, flaky crust filled with tender chicken, veggies, and a creamy cheese sauce. Shortcuts like rotisserie chicken, frozen vegetables, and condensed soup mean almost no prep and no standing by the stove. The golden crust and warm filling makes this the perfect family dinner, it takes about an hour and serves 8.
I have never met a person who doesn’t love chicken pot pie, and I love it so much I would marry it if I were not already taken.
When a comfort food craving hits, nothing beats a flaky crust filled with chicken, veggies, and a rich cheese sauce. But who has time for all the chopping and simmering?
This is my mom’s genius shortcut recipe, the one she came up with as a busy woman who still wanted a homemade pot pie. I made it constantly in college and tweaked it over the years, but it delivers every single time.
My husband refuses to eat any other version, which is really saying something. The secret is a few smart shortcuts (rotisserie chicken, frozen veggies, and a can of condensed soup) so there is barely any prep.
I love a classic but if you want to switch things up a bit, try my Mini Chicken Pot Pies that the kids love, or my Chicken Pot Pie Bubble Up when you want a biscuit topped casserole instead of a crust.
More Chicken Dinners
- 4 Ingredient Chicken with Stuffing – Simple, hearty, weeknight fast
- Creamy Chicken Noodle Casserole – Cozy, creamy, baked
- French Onion Chicken Casserole – Cheesy, savory, comforting
- Crunchy Chicken Casserole – Creamy filling, crispy topping
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Store bought rotisserie chicken is my favorite shortcut. You’ll need about 2 cups cooked. Canned chicken works too. That’s what I ate growing up.
Broccoli Cheese Soup – This is the secret to the creamy sauce with no extra effort. Plain cheddar cheese soup works too, which is what my mom used.
Frozen Broccoli with Cheese Sauce – This adds extra veggies and cheese without making extra work. Just grab your favorite frozen one and cook it in the microwave before adding to the mix.
Potato – If you can find broccoli and potatoes, you can leave this out. But if you need it, just microwave a single baked potato and dice up. Frozen roasted red potatoes in garlic sauce are a great swap.
Pie Crust – Refrigerated crust is the fastest option, and you need two 9 inch crusts. Skip puff pastry, since it is too flaky to hold the filling unless you want to cut it into pieces and just place on the top.
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How To Make Skillet Chicken Pot Pie
- Preheat the oven to 350°F. Microwave the broccoli with cheese sauce and the potato according to package directions, then roughly chop the potato. In a large bowl, combine the chicken, mixed vegetables, broccoli, potato, and broccoli cheese soup. Stir to combine.
- Unroll one pie crust and place it in the skillet. Add the filling and spread it evenly, leaving the edges free for crimping. Brush the inside with an egg white before adding the filling to keep it from getting soggy.
- Top with the second crust, fold over and crimp the edges to seal, and cut a few slits in the top to release steam.
- Brush the top with egg wash and bake about 1 hour, rotating halfway, until the crust is golden brown and the filling is bubbling through the slits. Let it cool 5 minutes to set, then cut and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days, though mine never lasts that long. Take it out of the skillet before storing it. Cast iron doesn’t do well in the fridge.
Reheat: Warm a slice in the microwave for 1 to 2 minutes, or reheat a larger portion in a 350°F oven for 10 to 15 minutes until the center is hot.
Freezer: Assemble the pie (without the egg wash), line the skillet with plastic wrap first so you can lift it out once frozen, then wrap well and freeze up to 3 months.
Bake From Frozen: Brush with egg wash and bake at 350°F for 45 to 60 minutes, until golden and bubbling.
Variations
Protein: Use canned chicken, leftover turkey, or your own cooked chicken in place of a rotisserie chicken. Air Fryer Shredded Chicken is an easy swap.
Soup: Swap the broccoli cheese for cheddar cheese, cream of chicken, or cream of mushroom soup.
Veggies: Use any frozen vegetable blend you love. Peas, carrots, corn, and green beans all work.
Potato: Try frozen roasted red potatoes in garlic sauce for extra flavor.
Seasoning: Add a sprinkle of my Homemade Poultry Seasoning or Homemade Italian Seasoning to the filling for more depth.
Topping: Use pieces of puff pastry, red lobster biscuit batter dropped on top, or canned biscuits like this Chicken And Biscuits Casserole.
How to Avoid a Soggy Crust
The number one trick is to brush the bottom crust with beaten egg white (just the white, not the yolk) before adding the filling. It forms a seal that keeps the crust from getting soggy.
Cutting slits in the top crust also lets steam escape, and cooking in cast iron helps the bottom crisp up nicely. Try to minimize excess liquid in your filling, and if the edges brown too fast, wrap a strip of foil around them.
Frequently Asked Questions
Yes. Assemble it, then either refrigerate until you are ready to bake or freeze it for up to 3 months. Bake from frozen with an egg wash at 350°F for 45 to 60 minutes.
I use an 8 inch cast iron skillet, but a 9 inch works too. Anything larger and the pie turns out too thin.
Absolutely. That is what my mom used, and it is a great shortcut. You will need about 2 cups worth.
Brush it with egg white before filling to create a seal, cut slits in the top for steam, and use cast iron to help crisp the bottom.
Definitely. If you have a favorite homemade crust or some in the freezer, use it. Just skip puff pastry, which is too flaky to hold the filling.
Yes. Line the skillet with plastic wrap, assemble, freeze until solid, then lift it out so your skillet is free. Bake from frozen when ready.
Recipe Tips & Tricks
- Brush the bottom crust with egg white before filling to keep it from getting soggy.
- Cut slits in the top crust to release steam and avoid a soggy crust.
- Use rotisserie or precooked chicken to keep prep to almost nothing.
- Cook in cast iron for the crispiest bottom crust.
- Wrap the edges with foil if they brown too fast before the center is done.
This Cast Iron Skillet Chicken Pot Pie recipe is flaky, creamy, and yummy. Make it for your next family dinner and watch everyone go back for seconds!
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Skillet Chicken Pot Pie Recipe
Equipment
Ingredients
- 2 cups cooked chicken
- 10.5 ounces broccoli cheese soup
- 10 ounces broccoli with cheese sauce frozen
- 1 ½ cups mixed vegetables frozen
- 1 medium baking potato
- 14.1 ounces refrigerated pie crust 2 crusts/package
Instructions
- Preheat oven to 350F. Cook the veggies (broccoli and potatoes) per package directions. Cook the potato either by boiling or poking holes and microwaving it until tender.
- In a large bowl, combine chicken, soup, broccoli and cheese, potato, and mixed veggies. Stir to mix everything so the soup coats it all.
- Unroll one crust into the bottom of an oven-safe skillet. I like to use my cast iron skillet.
- Scoop or spoon the pot pie mix into the center of the crust. Spread out leaving a little on the edges free for crimping.
- Top with second crust and fold over/crimp edges to seal the pie. Cut slits in top of crust to allow the steam to escape.
- Place in preheated oven and cook for one hour, rotating half way through to brown evenly. The pie is done when the top is golden brown and the sauce is bubbly through the openings.
- Remove and let cool for 5 minutes to set. Serve warm.
Notes
- Brush the bottom crust with egg white before filling to keep it from getting soggy.
- Cut slits in the top crust to release steam and avoid a soggy crust.
- Use rotisserie or precooked chicken to keep prep to almost nothing.
- Cook in cast iron for the crispiest bottom crust.
- Wrap the edges with foil if they brown too fast before the center is done.
Nutrition
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