a slice of chicken pot pie with a skillet in the background

Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is the best one-pan meal to come out of a skillet in a long time. The puff pastry crust tops off a rich and creamy filling that is both easy and quick to make. It’s the ultimate comfort food!

a slice of chicken pot pie with a skillet in the background

What’s Special About This Recipe?

There are as many chicken pot pie recipes out there as you can imagine, but none are as fast and tasty as this recipe. It comes in handy when you’re trying to get dinner on the table in a jiffy.

Friends tell me this is the best homemade chicken pot pie they’ve ever tasted because the filling is so amazing. It’s not made with milk or stock, so it doesn’t ooze out of the crust. It’s so thick you can cut it like a slice of pie!

Clean up is also easy because everything is mixed and baked in one cast iron skillet (ad)!

chicken pot pie in a cast iron skillet with a server and a slice in the background.

Easy Ingredient List

Talk about Easy! Skillet Chicken Pot Pie only requires 7 ingredients…

  • puff pastry
  • cream of chicken soup
  • sour cream
  • steamed mixed vegetables
  • rotisserie chicken
  • onion
  • dried oregano

You’ll also need an egg wash for the top of the pie. Quantities and instructions can be found in the recipe card.

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These ingredients combine to make a thick and hearty filling, which will surprise you with its flavor. Because everything is pre-cooked when you add it to the skillet, this pot pie comes together quickly. It bakes in the oven in only 30 minutes!

ingredients including pastry, sour cream, chicken soup, mixed vegetables, chicken, onion and oregano.

How to Make Skillet Chicken Pot Pie

Start by steaming the mixed vegetables in the bag for 5 minutes in the microwave. While they’re cooking, chop the rotisserie chicken and dice half of a small onion.

In your cast iron skillet (ad), mix sour cream, cream of chicken soup, chopped chicken, onion, cooked veggies and dried oregano together to make the filling.

Take the puff pastry out of its wrapper and trim to fit your skillet. Place it on top of the filling. Cut slits in the top in several places to allow filling to vent.

Make an egg wash from one egg and a tablespoon of milk. Brush the crust with egg wash, then bake the pot pie in a 400 degree oven for 30 minutes, or until the pastry turns golden brown.

Are Substitutions Possible?

Feel free to add whatever you like to this recipe, but if you change the ingredients, you’ll have to adjust the total cooking time. Some folks love potatoes in their pot pies, so if that’s your thing, add cooked potatoes to the filling before baking.

Here’s an extra plus! On the day after Thanksgiving, you can substitute leftover cooked turkey for the chicken in this recipe and it’s absolutely scrumptious. Winner, Winner, Turkey Dinner!

Can It Be Made In An Oven Safe Dish?

Absolutely! If you don’t have a cast iron skillet (ad), or you’d rather not use one, any oven safe dish will work with this recipe. In fact, a standard 9 x 13 casserole dish works great since most puff pastry is the same shape and size.

cast iron skillet filled with chicken pot pie and a blue napkin tied on the handle.

Can a Pie Crust Be Used Instead of Puff Pastry?

You can definitely use a pie crust instead of puff pastry. I’ve used both, and like them equally the same. The pie crust will come out a little crispier than the puff pastry which some people really like. But, the puff pastry is flakier and puffs up a little higher than a pie crust.

If you make a great pie crust from scratch, give it a whirl. Or, save time and use a refrigerated crust from the grocery store. This pie is really versatile and aims to please! It’s truly my favorite comfort food meal.

Try Chicken Pot Hand Pies!

If you’re looking for a real treat, try my Chicken Pot Hand Pies which are the number one recipe on my blog. The whole family will love these grab-and-go meals that are made with a similar filling and puff pastry pockets!

hand pies that are made with puff pastry and chicken stacked on top of each other with a fork cutting into the top one.

More Chicken Recipes to Love

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chicken pot pie in a cast iron skillet with a server and a piece missing

Skillet Chicken Pot Pie

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x


Skillet Chicken Pot Pie is the best one-pan meal to come out of a skillet in a long time. The puff pastry crust tops off a rich and creamy filling that is both easy and quick to make. It’s the ultimate comfort food! 



  • 1 bag (12 oz ) steamed mixed vegetables
  • 1 (16 oz) carton sour cream
  • 2 (10.5 oz ) cans cream of chicken soup
  • 2 cups rotisserie chicken, chopped
  • 1/2 small onion, diced
  • 1/2 tsp. dried oregano
  • 1 refrigerated puff pastry sheet
  • 1 egg mixed with 1 Tbsp. milk


  1. Preheat oven to 400 degrees.
  2. Steam mixed vegetables in bag for 5 minutes in microwave.
  3. To make filling, mix sour cream, chicken soup, chopped chicken, steamed veggies, diced onion and oregano in a 12″ cast iron skillet (ad) until creamy. 
  4. Trim puff pastry sheet to fit over filling. Cut slits in the middle of pastry and in various spots on top to vent. 
  5. Brush top of pastry with egg wash made of egg mixed with milk.
  6. Bake chicken pot pie in 400 degree oven for 30 minutes or until pastry is golden brown and filling is bubbly.
  7. Let pie cool for 10 minutes. Cut into 8 slices to serve.


Serve chicken pot pie with a side of roasted broccoli for the perfect meal!

Store leftovers in refrigerator for up to 3 days. Reheat in 350 degree oven for 10 minutes to crisp the crust.

If you love this recipe, try my Chicken Pot Hand Pies that are made with a similar filling and puff pastry pockets! 

  • Category: Skillet Meals
  • Method: Skillet
  • Cuisine: Southern

Keywords: chicken pot pie, cast iron skillet, skillet meals

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  1. Perfect timing for this recipe! It goes perfectly with our cooler temps! Can’t wait to try this one.

    • Thanks, Lorna! You got that right! As soon as the weather turns cooler, I’m making a chicken pot pie! 🙂

      • I made this for dinner tonight. But I modified it a bit. I usually do. I generally make most recipes my own. I sauteed celery & diced onion in 2 tbls Of butter & seasoned. I used 1 can of cream of chicken soup, 2 cups of frozen, thawed turkey gravy & 2 cups of sour cream. I chopped up some thawed frozen turkey left from thanksgiving. Combined all & did the puff pastry top! Was very tasty! I have leftovers for tomorrow! Ty

        • Hi Karla! That sounds wonderful! I bet the celery added a nice touch. Thanks so much for your kind words! 🙂

        • Cheryl junkins

          It was wonderful!! Very easy for a beginner cook. Ingredients were supper easy. I added a few Ingredients of my own. A can of diced potatoes and a cup of rice. I had a hard time finding fluffy pastry but finally found it and it was worth the effort. I took pictures of my dish as I made it then posted the results. Everyone says its looks great. Thanks for the wonderful recipe.

  2. Tammra Cunningham

    Can you freeze it for later. Or the lil hand pies. Thinking about premade meals for My elders parents

    • Hi Tammra. Great question! Yes, it can be frozen for later. The little hand pies can definitely be frozen too. Check that recipe to see instructions on how to thaw and bake. 🙂

  3. I tried to print this recipe. I clicked on PRINT but it didn’t do a thing.

  4. Tammy Leffew

    This is for Ada. If you will click the 3 little dots in the right corner and click open in safari then you can print it.

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