Enjoy this fun step-by-step guide for making the most delicious and heartwarming Skillet Chicken Pot Pie with mixed veggies, mushrooms, and moist chicken cubes all topped with a melt-in-your-mouth pie crust!

If you love chicken skillet recipes, you’ll also enjoy this Garlic Chicken Thighs and Green Beans Skillet or this Chicken Sausage and Vegetable Pasta Skillet.

Skillet chicken pot pie in a black cast iron pan with a spoon and black and white dish towel.

Although Chicken Pot Pie is a classic dish loved by most American families, few families are carrying on the tradition of making their own, instead opting to buy ready-made fresh or frozen chicken pot pie at the grocery store.  While this is completely understandable, you’ll be happy to know that with a little bit of planning and this easy how-to recipe tutorial, you can make your chicken pot pie from scratch next time!

How did chicken pot pie come to be?

The concept of a meat pie surrounded by dough dates back thousands of years as a practical way to cook, serve and preserve meat.

The chicken pot pie we all know and love today became popular in the United States in the early part of the 20th century. The unique savory flavors were a big hit with home cooks and food manufacturers. As frozen chicken pot pie became more available at the grocery store more households started eating it as a comforting and hearty meal that was quick and easy to prepare. But, now that you’ve got this chicken pot pie skillet recipe on hand you’ll see how easy it can be to make from scratch.

Why You’ll Love This Recipe For Chicken Pot Pie In Cast Iron Skillet

Nourishing: Loaded with veggie goodness and chicken all smothered in cream of chicken soup this is one hearty skillet chicken pot pie recipe

Easy: Though chicken pot pie can sound like a difficult recipe to prepare, you’ll find this one comes together quickly and easily.

Better than store bought: Forgo the store bought chicken pot pie, this pie is way more flavorful, made with fresh ingredients you can pronounce.


  • Whole chicken breasts – Whole chicken breasts or chicken thighs will work to make this chicken pot pie. Make sure the chicken is deboned.
  • Olive oil – Extra virgin olive oil is best but any type will work.
  • Onion – Any type of onion, chopped will taste great.
  • Mushrooms – White mushrooms sliced add flavor but cremini is another option.
  • Garlic – Fresh garlic, minced, is best but jarred is a good substitute.
  • Frozen vegetable medley/ mix -Any vegetable mix will add flavor and texture to the pot pie.
  • Cream of chicken soup – Cream of chicken soup adds creaminess to this chicken pot pie.
  • Pie crust – Use a homemade or store bought pie crust.
  • Seasonings – Use a combination of Italian seasoning, oregano, and onion powder.
  • Salt and pepper – Add a pinch of sea salt and pepper to taste.
  • Whole egg – Use a beaten whole egg to brush the pie crust.
Steamed chicken breasts with herbs on a white plate and a white and black dish towel.

How To Make Cast Iron Skillet Chicken Pot Pie

First: Steam two chicken breasts for 20 minutes. Steaming is a great way to preserve the moisture, which is super important. Add your favorite herbs like oregano, and onion powder and season with sea salt and fresh ground pepper.

Second: When the chicken is cooked transfer to a cutting board and cut into bite sized cubes.

How To Make Skillet Chicken Pot Pie; veggies in a black cast iron skillet, then chicken and veggies and then chicken, veggies and cream of mushroom soup. Black and white dish towel.

Third: Meanwhile sauté the onion, garlic and mushrooms until the onions are translucent and fragrant.

Fourth: Add your veggie mix to the skillet. Next, add in the cubed chicken and cream of chicken soup.

Unbaked skillet Chicken Pot Pie and a white and black dish towel.

Fifth: Place a pie crust on top of the chicken veggie mix and tuck in any extra dough, forming a curl around the edge, or you can use a fork to make a lined edge. Using a sharp knife, cut four slits on top of the crust to vent.

Sixth: Bake for 20 minutes or until crust is golden brown… and perfect, and delicious!

Baked skillet chicken pot pie in a black cast iron skillet with a white and black dish towel.

Tips and Variations

Check for doneness: Check the center of the chicken to make sure it is cooked through as the breast size may vary. Use a meat thermometer just to be sure the chicken is cooked to 165 degrees F.

Use frozen veggies: If you don’t have any fresh veggies on hand go ahead and throw in a bag of mixed frozen veggies.

Use puff pastry: Frozen puff pastry is a good alternative to the pie dough.


what is the difference between chicken pie and chicken pot pie?

A pot pie is a specific type of pie that is usually savory in nature and has both a bottom and a top crust.

what is the sauce made of in chicken pot pie?

In this recipe the sauce is made from cream of chicken soup though you can use broth, stock or any other type of soup you like.

why does my chicken pot pie taste bland?

If your pie lacks flavor it could be because you did not season the chicken enough nor did you add herbs or spices to make a flavorful sauce.

Make Ahead and Storage

Make ahead: You can easily prepare this chicken pot pie in skillet ahead of time and reheat it a few days later. You can also prepare the pie up until the baking point, refrigerate it overnight, and then bake the next day.

Storage: Leftover chicken pot pie will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

Skillet Chicken Pot Pie in a black cast iron skillet with a spoon and white and black dish towel and chicken pot pie on a white plate.


Save uneaten leftover chicken from another meal and freeze it to use in this skillet recipe.

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Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

by Silvia Ribas
Easy tutorial on how to make a Skillet Chicken Pot Pie!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6 servings


  • 2 whole chicken breasts, 1 lbs
  • 2 tbsp olive oil
  • 1/2 cup white onion, chopped
  • 1 cup white mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 cups frozen vegetable madly/ mix
  • 1 can 14.5oz cream of chicken soup
  • 1 sheet pie crust
  • 1 tsp Italian seasoning
  • 1 pinch oregano
  • 1 pinch onion powder
  • 1 pinch sea salt and pepper, to taste
  • 1 whole egg beaten, for brushing


  • Pre-heat oven to 400F degrees.
  • Place two chicken breasts in a hot steamer basket. Add oregano, onion powder and season with salt and pepper to taste. Cover and cook for 20 minutes. Check the center of the chicken to make sure it is cooked through. When done transfer to a cutting board and cute into small cubes.
  • Meanwhile, heat oil in a large skillet. Add onion, garlic and mushrooms. Sauté for 3-4 minutes or until onion is translucent and fragrant. 
  • Next add in vegetable mix, cubed chicken and cream of chicken soup. Season with Italian seasoning and adjust the salt according to your taste. Stir and simmer for 5 minutes.
  • Remove from stove. Place pie crust over the chicken and veggie mix. Fold the dough inside forming a curly edge. Cut four slits in on top of the crust to vent. 
  • Bake for 20 minutes or until crust is golden brown.

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Chicken Pot Pie, Comfort Food, Skillet Dinner
Course: Main Course
Cuisine: American
Like this? Leave a comment below!
Skillet Chicken Pot Pie in a black cast iron pan with a spoon and white and black dish towel.

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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