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5 from 4 votes

Skillet Chicken Pot Pie

Quick and easy skillet chicken pot pie with frozen pie dough.
Prep Time15 mins
Cook Time40 mins
Course: entree
Cuisine: American
Keyword: cast iron skillet, chicken, chicken pot pie, oven proof skillet, pot pie
Servings: 10
Calories: 289kcal


  • oven-proof skillet


  • 1 can chicken broth
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 cup half and half
  • 3 large chicken breasts cooked and cut into small pieces (I seasoned my chicken with salt, pepper, and garlic before baking)
  • 1 small diced onion
  • 1 pound mixed veggies frozen
  • 1 teaspoon salt pepper, and garlic
  • tsp poultry seasoning
  • 1 potato Diced very small
  • 3 eggs boiled and sliced
  • 1 Pie Crust Pillsbury Refrigerated


  • Peel and dice the potato in very small pieces.
  • In a large skillet, mix the soups, salt, pepper, garlic, poultry seasoning, vegetables, and diced onion and mix well.
  • Stir in the cooked chopped chicken diced potato and sliced eggs.
  • Combine all ingredients and level out in a 12 in oven-proof skillet. I used a 12 inch cast iron skillet.
  • Place a pie crust the skillet.
  • Cut a couple of slits in the crust.
  • Lightly brush the crust with a beaten egg white.
  • Bake 350 degrees for 40 minutes or until bubbly and the golden crust.


Calories: 289kcal | Carbohydrates: 21g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 912mg | Potassium: 492mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2628IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg