This one dish chicken pot pie skillet is a hearty meal full of veggies and protein. With only a top crust, this skillet meal is totally no-fuss because there’s no guessing about if the bottom is cooked or not. Plus, more room for veggies and chicken! This is a simple, heartwarming meal that your family will love.
One dish meals are a favorite around here. Minimizing dishes allows less time in the kitchen and more time to enjoy the family! Who would say no to that?
One dish cast iron skillet recipe
In order to make this meal one-dish, we used a cast iron skillet. These things are hefty! But they cook so evenly and beautifully, and allow use both on the stove top and in the oven. If you don’t have a cast iron skillet yet, just google cast iron skillet recipes and you’ll see there are plenty of ways to use them. Like with this recipe, they allow for minimal dishes and maximum flavor! They also may boost the iron in your meal, which I know I usually need.
If you’re not willing to take the plunge into cast iron skillet meals just yet, just use a regular skillet on the stove and then transfer the filling into a baking dish (a large pie pan or an 8×8) before adding the crust. It just won’t quite be one-dish that way, but close. 😉
Easy chicken pot pie skillet notes
This meal is a great one to prep ahead! You can make your crust ahead of time and keep it in the fridge for up to 24 hours before rolling out and cooking. Pre-cook your chicken and pre-chop your veggies. Then all you have to do right before dinner is cook veggies for a few minutes, simmer the gravy, plop the crust on top, and bake!
I decided to make this crust a little special with some thyme and garlic mixed in. It gives the crust a little extra flavor that I love! If that’s not your thing, feel free to leave the seasoning out and you’ll still have a great basic crust. Using whole wheat works perfectly for this recipe because it gives it some extra heartiness. And it bakes up so crispy and delicious.
Once you get everything mixed in together, your skillet will be pretty full. Originally, I started with 1 1/2 pounds of chicken, but it just didn’t quite fit. So if you want a bit more chicken, feel free to try and use a bit more, just wait to add it back in to the skillet until the gravy has simmered down a little bit so there is more room.
By the time my chicken pot pie skillet finished baking, the crust started to shrink a little bit. You’ll probably experience this too, but it’s totally ok if the crust pulls away from the edges a bit. If you prefer to avoid this, simply drape your crust over the side of your skillet and don’t trim off the excess (unless it extends past the bottom of the skillet, of course). This rustic style allows you to use all your dough and keep the sides from shrinking in as much.
Say goodbye to excess dishes, and hello to a tasty, hearty meal everyone will love!
Homemade Chicken Pot Pie
- 1 pound boneless, skinless chicken breasts
- 2 medium russet potatoes
- 1 medium onion diced
- 3 medium carrot diced
- 2 stalks celery diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1 medium zucchini diced
- 1/2 cup green peas frozen
- 1 recipe homemade cream of chicken soup
- 1 cup plain Greek yogurt or sour cream
- Make one Homemade Pie Crust recipe. Follow instructions through step 2 and place dough discs in the fridge while you make the filling.
- Preheat oven to 400℉.
- Cook chicken and cube into bite size pieces.
- Peel and rinse potatoes. Chop into small bite size pieces. Peel and chop carrots into bite size pieces. Add both potatoes and carrots to a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat and simmer for 7-8 minutes or until slightly tender. Don't overcook, you just want them to soften. If you cook them too long, they will be mushy in your pie, but if you don't cook them, they will be crunchy in your pie. Drain and set aside when done.
- In a large skillet, add 1 tablespoon olive oil and heat over medium-high. Add diced onion and celery and cook until tender. Add dried thyme, salt and pepper and stir to coat. Remove from heat and add potatoes and carrots, diced zucchini, green peas, cream of chicken soup, and Greek yogurt. Stir to combine. Taste the mixture and add more salt and pepper to your preference.
- Remove pie dough from the refrigerator and roll out one disc into a 12 inch circle. Carefully transfer to your pie dish and press down in the bottom until smooth. Add your filling. Roll out the other disc of dough and place on top of the filling. Trim the edges and flute with your fingers or press with a fork. With a sharp knife, add 6-7 slits around the pie to let steam escape.
- Place in your preheated oven and bake for 45 minutes or until the filling is bubbly and the crust is golden brown. I like to place a foil lined baking sheet under the pie to catch any drips. If the edges are browning to quickly, cover with foil or a pie shield.
- Remove pie from the oven to a cooling rack. Let it cool for 10-15 minutes before serving. Enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie