top of page

Skillet Chicken Pot Pie

Prep Time:

Cook Time:


About the Recipe

An easy spin on a classic recipe made with kitchen basics and topped with biscuit dough, puff pastry, or pie crust.


  • ½ cup butter (1 stick)

  • 2 cups carrots, ¼ in sliced

  • 1 cup celery, ¼ in sliced

  • 1 cup chopped onion

  • ½ cup flour

  • 1 tsp salt

  • ½ tsp pepper

  • 1 tsp garlic powder

  • 1 cup milk

  • 1 cup broth (chicken or veggie)

  • 3 cups rotisserie or any cooked chicken

  • single pie crust, puff pastry or biscuit dough


  1. Heat oven to 425 F.

  2. Melt butter in a deep skillet. Add onion, celery, carrots to the butter and sauté for 5 minutes, until onions are translucent. 

  3. Add flour, salt, pepper, and garlic powder and cook for 2 minutes

  4. Slowly add the milk. Once that is fully incorporated, slowly add the broth. Simmer, whisking continuously until mixture has thickened.

  5. Add chicken to the sauce.

  6. You can either enjoy it as is with your favorite bread or you can lay pre-made pie crust, biscuit dough, or puff pastry over the top and bake. If you are baking with pastry, scramble an egg and brush over the top. Bake until pastry is golden brown and filling is bubbling. If it is browning too quickly, cover with foil after it gets as dark as you'd like.

bottom of page