A cozy one-skillet pot pie filled with tender chicken, creamy vegetables, and a golden topping that delivers all the comfort without the fuss.
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Ingredients
For the filling
2 chicken breasts, diced
1 tbsp olive oil
1 small onion, diced
1 cup diced carrots
1 cup peas
1 cup diced potatoes
2 garlic cloves, minced
2 tbsp flour
1 ½ cups chicken broth
½ cup milk
½ cup heavy cream
1 tsp thyme
½ tsp salt
¼ tsp black pepper
For the topping
1 sheet puff pastry or 1 can refrigerated biscuit dough
1 egg, beaten (egg wash)
Instructions
Building the Chicken Base:
Heat olive oil in a large oven-safe skillet over medium heat. Add the diced chicken and cook until lightly browned. Stir in the onion, carrots, peas, potatoes, and garlic, letting the vegetables soften slightly as the chicken finishes cooking.
Creating the Creamy Sauce:
Sprinkle flour over the mixture and stir until it coats the chicken and vegetables. Pour in the chicken broth, milk, and heavy cream while scraping the bottom of the skillet to release flavor. Add thyme, salt, and black pepper. Simmer until the sauce thickens into a creamy pot pie base.
Adding the Topping:
Lay the puff pastry sheet over the skillet or arrange pieces of biscuit dough evenly on top. Brush with a light layer of egg wash for a golden finish.
Baking to Finish:
Transfer the skillet to a preheated oven at 400°F and bake until the topping turns golden and crisp, and the filling bubbles around the edges. Let the skillet rest a few minutes before serving so the sauce sets.
Variations
Classic Pot Pie Style:
Use puff pastry for a flaky top that mimics a traditional pot pie crust while keeping the process quick and easy, much like our chicken pot pie recipe that inspired this simplified skillet version.
Rustic Biscuit Topping:
Swap puff pastry for biscuit dough to create a more rustic, hearty finish that absorbs some of the creamy filling beneath.
Veggie-Rich Version:
Add mushrooms, celery, spinach, or sweet corn to build a more colorful and nutrient-packed skillet without changing the creamy comfort, especially when highlighting the health benefits of carrots already in the dish.
Lighter Creamy Version:
Replace part of the cream with additional broth if you prefer a thinner, lighter sauce that still coats the chicken and vegetables smoothly.
Tips
Keep the heat moderate when adding dairy to prevent the sauce from separating.
Cut the vegetables into small, even pieces so everything cooks at the same rate.
If the sauce thickens too much, add a splash of broth before adding the topping.
Let the skillet rest after baking to help the filling set and scoop more cleanly.
Nutrition (Approx.)
Calories: 480
Protein: 32 g
Carbs: 38 g
Fat: 22 g
Quick Facts
One-skillet comfort
Flaky golden topping
Creamy pot pie flavor