Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

Illustration by Sarah’s brother Chris Webb

Skillet Chicken Pot Pie


Sarah Krohn
Sound Designer & Mixer




1 whole rotisserie chicken
1 Tbsp olive oil
1 medium onion, chopped
½ cup fresh parsley, chopped
3 celery stalks, chopped
1, 16 oz frozen mixed vegetables
3 cups of chicken broth
½ tsp kosher salt
⅛ tsp black pepper
¼ cup of cornstarch
1 refrigerated pie crust
1 egg, beaten

About this Recipe

A slightly healthier and simplified version of your traditional chicken pot pie. This makes a huge amount and we never get through all of it, so if you are feeding a huge family this is for you! I usually serve with roasted potatoes and maybe some sweet rolls.

  • Preheat the oven to 425°F (250°C).
  • Remove the meat from the chicken and shred (about 5 cups worth).
  • In a 12 inch ovenproof cast iron skillet, heat oil and add onion and parsley.
  • Add celery and cook for a few minutes.
  • Add chicken, frozen vegetable mix, 1 ½ cups of chicken broth, salt, and pepper.
  • Stir well and bring to a boil.
  • Reduce heat and stir for 10 minutes.
  • Meanwhile, combine the remaining 1 ½ cups of broth with the cornstarch.
  • Stir broth mixture into the chicken mixture until thickened.
  • Remove the pan from heat.
  • Place pie dough over filling, crimp edges, and make slits on top using a knife.
  • Brush the top with the egg.
  • Bake until the crust is golden, around 30 minutes. Cut and serve!


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