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Skillet Chicken Pot Pie

There's nothing more comforting than a steaming pot pie on a chilly evening. This version is made in a skillet for a rustic touch, with tender chunks of chicken, veggies, and a flaky, buttery crust. Dig in and enjoy!

Tasty Team
98% would make again
Skillet Chicken Pot Pie


for 8 servings

  • 2 ½ tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups milk (360 mL)
  • 2 rotisserie chicken breasts, shredded
  • ½ cup frozen peas (75 g)
  • ½ cup frozen carrot (60 g)
  • salt, to taste
  • pepper, to taste
  • 1 small potato, peeled and chopped
  • ½ cup cream (120 mL)
  • 1 premade pie crust

Nutrition Info

  • Calories 334
  • Fat 20g
  • Carbs 15g
  • Fiber 1g
  • Sugar 3g
  • Protein 23g

Estimated values based on one serving size.


  1. Preheat oven to 400ºF (200ºC).
  2. Debone, remove skin, and shred rotisserie chicken.
  3. Melt butter in a cast-iron skillet over medium-high heat.
  4. Add in the flour and stir until bubbling.
  5. Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
  6. Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
  7. Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
  8. Enjoy!
  9. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Skillet Chicken Pot Pie