There’s nothing more comforting than a classic chicken pot pie, but I wanted to make it even easier. This version comes together in one skillet—you cook the filling right on the stovetop, top it with pie crust, and bake until golden brown. The result? A cozy, hearty dinner that tastes like it simmered all day but is actually weeknight friendly.
This pot pie has everything you want: tender chunks of potato, sweet peas and carrots, shredded chicken, and a creamy, well-seasoned sauce that ties it all together. And because we’re keeping it simple, you’ll only need one pan (and just a little cleanup).
Why You’ll Love This Recipe
- One-pan convenience – cook the filling and bake in the same skillet.
- Extra creamy filling – a mix of milk and cream gives the sauce just the right richness.
- Shortcut friendly – rotisserie chicken and frozen veggies save time.
- Flaky crust + buttery topping – pie dough baked golden with a garlic herb butter finish.
Ingredients You’ll Need
Here’s a quick rundown before we get into the recipe:
- Butter, flour, broth, milk, cream – the base of your sauce.
- Onion and potatoes – hearty flavor and texture.
- Shredded chicken – rotisserie works perfectly.
- Frozen peas and carrots – easy and classic.
- Seasonings + bouillon – to really build that cozy, savory flavor.
- Pie crust – store-bought keeps this simple.
- Garlic herb butter – brushed on at the end for extra flavor.
When it comes to the crust, I keep things simple with a store-bought refrigerated pie dough. Honestly, I think it’s just as good as homemade for a recipe like this—flaky, buttery, and it saves a lot of time on busy weeknights. All you have to do is unroll it and lay it over the skillet, and you’re ready to bake. That said, if you love making pie dough from scratch (or have some in your freezer), you can absolutely use that here too. Either way, the filling is the star, and the crust is just the golden, flaky crown on top.
Recipe Tips
- Make ahead: You can prepare the filling up to a day in advance, refrigerate, and then just add the crust before baking.
- Extra hearty: If you love potatoes, bump it up to 2 1/2 cups cubed.
- Swap the crust: Pie dough is classic, but puff pastry gives you an extra flaky, bakery-style topping.
- Veggie variations: Feel free to swap in corn, green beans, or whatever frozen veggies you have on hand.
Storing & Reheating
- Store leftovers in the fridge, covered, for up to 3 days.
- Reheat in the oven at 350°F until warmed through. The crust will crisp back up nicely this way.
At the end of the day, chicken pot pie is all about comfort—and this one-pan version proves you don’t need a long list of steps or ingredients to get there. With tender chicken, hearty veggies, and a golden crust finished with garlic herb butter, every bite is cozy and satisfying. Whether you’re making it for a weeknight dinner or serving it up for family and friends, this recipe is the kind that feels like a hug in a skillet.
The Best Chicken Pot Pie
Ingredients
For the pot pie:
- ¼ cup salted butter
- 1 small yellow onion diced
- 2 cups Yukon gold potatoes peeled & cut into ½ inch cubes
- ¼ cup all-purpose flour
- 1 ¾ cups chicken broth
- ¾ cup whole milk room temperature
- ¼ cup heavy cream room temperature
- 1 ½ cups cooked shredded chicken rotisserie chicken works great
- 2 cups frozen peas and carrots
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp chicken boullion
- 1 refrigerated pie crust
- 1 egg beaten, for the egg wash
For the herb butter:
- 2 tbsp salted butter melted
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp dried parsley
Instructions
- Preheat oven to 400°F. In a large oven-safe skillet, melt butter over medium heat. Add onions and potatoes and cook for 5–6 minutes until onions are softened and potatoes are tender. Stir in salt, pepper, garlic powder, onion powder, thyme, and paprika.
- Sprinkle flour over the mixture and stir constantly for 1–2 minutes until absorbed. Slowly whisk in chicken broth, then milk and cream. Stir in bouillon. Simmer 4–5 minutes until slightly thickened.
- Add shredded chicken and frozen vegetables. Taste and adjust seasoning. Place pie crust over the skillet, tucking edges just inside. Cut 2–4 slits in the top to vent. Brush lightly with egg wash.
- Melt butter for the herb butter and stir in garlic powder, onion powder, thyme, and parsley. Brush over crust and bake 20–25 minutes until crust is golden brown. Let rest 5 minutes before serving.