Lightened-Up Skillet Chicken Pot Pie

I remember when I first created this recipe almost 10 years ago. When I was getting the ingredients at Trader Joe’s, the cashier and I struck up a conversation about how his mom used to make it for him as a kid. He smiled as he packed my groceries away. I thanked him, and he replied, “You’re doing the healthy cooking for your family, it’s the least I can do for you. Most families don’t get that kind of food.”

Later that evening, I got to work on this lightened-up skillet chicken pot pie and remembered that there was something special about doing what I loved. Something I could not take for granted. I knew I needed to appreciate it more.

Cooking is something I need to slow down and take in with all my senses. Often, I’m rushing to get a recipe done because of a deadline; the only thing rushing does is take the creativity out of the craft.

Like painting is to an artist, cooking lights my soul on fire. I recently updated this recipe from the original and remembered just how amazing it is. And just like when I first made it, I took it slow, appreciated my craft, and truly perfected this chicken pot pie.

Ingredients in this skillet chicken pot pie

This healthy chicken pot pie comes together with protein-packed chicken, tender vegetables, and plenty of fresh herbs and seasonings. Here’s everything you’ll need to make it:

• For the crust: we’ll be using my famous pie crust with all-purpose flour, salt, cold butter or vegan butter, an egg yolk, and a little milk of choice.
• For the chicken: you’ll cook some cubed, boneless, skinless chicken breast in olive oil, salt, and pepper. See notes below for a shortcut!
• For the veggies: we’re cooking down onion, celery, and carrots in a little butter. I also like to mix in peas!
• For the sauce: you’ll add a little flour to coat the veggies, then mix together a sauce with heavy cream, chicken broth, salt, and pepper.
• Herbs & spices: we’re just using some fresh thyme, salt, and pepper throughout.

Bottom line: This chicken pot pie is simply glorious. (Tony even ate 3/4 of it in one night. Seriously, the man can eat!)

Easy ingredient swaps

You can easily make this healthy chicken pot pie your own with a few simple swaps or add-ins! Here’s what I can recommend:

• Keep it dairy-free: simply use vegan butter and your favorite non-dairy creamer throughout the recipe. Nut-pods has a great one! Unsweetened cashew milk is also an option, but I’d increase to 1 cup and reduce the broth but 1/2 cup.
• Choose your veggies: customize with your fav veggies like green beans or mushrooms! Just be sure not to overfill the pot pie.
• Pick your protein: you can easily use cooked, chopped up ham or turkey in place of the chicken, or even go vegetarian with a can of drained chickpeas.
• Get a little cheesy: try my famous Blow Ya Mind Cheddar Broccoli Chicken Pot Pie for a delicious twist on this classic!

Can I make it gluten-free?

Unfortunately, I have not tested the recipe using a gluten-free flour for the crust, so I cannot recommend it. If you have a gluten-free crust you like, you’re welcome to use that and simply place it over the filling ingredients!

How to make the perfect chicken pot pie

1. Make the crust dough. Start by making the dough for your chicken pot pie crust in a food processor. Be sure to refrigerate it until you’re ready to use it.
2. Cook the chicken. Cook your chicken in a large, oven-safe skillet, then set it aside.
3. Make the filling. In the same skillet, you’ll sauté the veggies, then whisk in flour and the rest of the filling ingredients. Stir the cooked chicken back in with the peas, then simmer until nice and thick.
4. Prep your pot pie. Roll out your dough, then carefully place it on top of the filling in your skillet. Crimp the edges with a fork to seal the crust, and cut a few slits on top to let the steam escape.
5. Bake & serve. Brush the crust with heavy cream, then bake it up until it’s golden and bubbly. Top with sea salt & extra thyme and enjoy!

3 ways to make this a shortcut recipe

1. Use already cooked chicken: Instead of cooking your chicken, use 2 cups of cooked, shredded or chopped chicken (such as from a rotisserie chicken).
2. Use store-bought crust or puff pastry: If you don’t want to make your own crust, I suggest using thawed store-bought puff pastry. Simply roll out the puff pastry on a lightly floured surface into a 12 or 13-inch square, then roll up with a rolling pin and drape over the skillet. Trim the pastry along the edges with scissors so there is only a 1-inch overhang, then roll the puff pastry edges under itself, and crimp the edges with a fork. Brush with milk and bake as directed.
3. Use frozen veggies: Sub the carrots and peas with 2 cups of thawed frozen mixed veggies or peas and carrots.

Can I make it ahead of time?

Absolutely! Try prepping a few of the steps before you bake it. You can do the following and store everything in separate airtight containers before following the recipe:

1. Make the crust
2. Cook the chicken
3. Chop your veggies

Otherwise, you can assemble the chicken pot pie completely, then store it covered in the fridge the day before baking. Then bake as directed!

Store it for later

Store any leftover chicken pot pie in airtight containers in the refrigerator for up to 3-4 days. Feel free to reheat portions in the microwave or in the oven at 350 degrees until heated through.

Freezer-friendly homemade chicken pot pie

Good news: this cozy dinner is so easy to freeze for later! Here’s how to do it:

1. Cook & assemble: cook the filling and assemble the crust and full chicken pot pie completely.
2. Wrap it up: before brushing the pie with cream, double wrap the entire pie in plastic wrap and then tinfoil and place it in the freezer safe bag then freeze for up to 2 months.
3. Defrost & bake: when ready to cook, defrost the pie in the fridge and then bake as directed.
4. OR bake from frozen: to bake from frozen, bake for 30 minutes with the foil on top. Remove the foil and bake for another 30-45 minutes or until golden brown on top.

Tools you’ll need

• Food processor
• 10 inch deep skillet
• Whisk
• Rolling pin
• Pastry brush

Get all of my fav kitchen tools here!

More comfort food recipes to try

• Pesto Mushroom Chicken Lasagna Roll Ups
• The Best Healthy Turkey Lasagna You’ll Ever Eat
• One Pan Lightened Up Hamburger Helper
• Healthy Chicken Pot Pie Soup
• Hot Honey Bangin’ Crunchy Cornflake Baked Chicken

Get all of my comfort food recipes here!

I hope this lightened up healthy chicken pot pie brings you the utmost joy and comfort. You deserve every bite of it. If you make it, be sure to leave a comment and a rating so I know how you liked it!

Lightened-Up Skillet Chicken Pot Pie

4.99 from 57 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

ServesServes 6 servings

Delicious skillet chicken pot pie made with a homemade flaky crust and a veggie and protein-packed filling. This lightened up chicken pot pie is easy to make and just so happens to be one of my husband's favorite cozy meals! There are tons of ways to customize it, prep it ahead of time, and freeze it for later for comfort food any day of the week.

Ingredients

• Crust
• 1 ¼ cup (120 grams) all purpose flour
• ½ teaspoon kosher salt
• ½ cup (1 stick, 113g) salted butter
• 1 egg yolk (not the full egg, just the yolk)
• 2 to 3 tablespoons milk of choice
• Optional: 1 teaspoon chopped fresh thyme or rosemary
• Chicken*
• 1 tablespoon extra-virgin olive oil
• 1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes*
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Filling
• 3 tablespoons salted butter
• ½ medium yellow onion, diced
• 2 stalks celery, diced
• 2 to 3 large carrots, diced (1 cup)
• 3 garlic cloves, minced
• 2 to 3 teaspoons fresh thyme leaves
• ⅓ cup all-purpose flour
• ½ cup heavy cream
• 1 ⅔ cups low-sodium chicken broth, plus more as needed
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 cup frozen peas, thawed
• Heavy cream
• 1 to 2 tablespoons heavy cream
• Garnish
• Flaky sea salt (I like Maldon)
• Fresh thyme leaves

Instructions

• Before you make the crust, cut the butter for the crust into small cubes and set on a plate. Place in the freezer for 15-30 minutes so it gets VERY COLD. While you do this, you can get all of your other ingredients out and ready to go.
• To make the crust: Add the flour and salt to a food processor and pulse a few times to combine. Add the cold butter cubes and pulse again for 20-30 seconds until pie dough starts to resemble tiny peas. Add the egg yolk, then add in 2-3 tablespoons of cold milk and herbs (if using) and pulse until the dough comes together, resembling small beads. The dough should still be somewhat crumbly; I recommend squeezing a small amount of dough between your fingers; it should stick together well, but if it doesn’t and is very crumbly, add a little more milk, ½ tablespoon at a time, until it just comes together. If your dough is too wet, add ½ tablespoon flour until it comes together. I usually don’t mess with ratios too much because this is what works for me. Do not overwork the dough.
• Place dough onto a well-floured surface and form into a disk shape, then wrap with plastic wrap or in a reusable silicone bag. Chill in the fridge for at least 30 minutes to 1 hour or up to 2 days. Dough can also be frozen for up to 2 to 3 months if well wrapped in both plastic and then foil.
• Cook the chicken: In a large 10-inch deep oven-safe skillet, warm olive oil over medium-high heat. Once oil is hot, add in the chicken and season with salt and pepper. Cook until chicken is no longer pink, about 5 minutes, then transfer chicken to a medium bowl or large plate and set aside. Don’t worry if this isn’t completely cooked, as it will finish in the oven. See notes for shortcuts.
• Cook the veggies: Reduce heat to medium, then add the butter to the same skillet. Once butter is melted add in the onion, celery, carrots and saute, stirring frequently, until veggies have softened, 5 minutes. Stir in the garlic and thyme and cook until fragrant, 1 minute. Next whisk in the flour to coat the veggies, then slowly add in the heavy cream, broth, salt and pepper, whisking until no flour lumps remain. Stir in the cooked chicken and peas and cook the mixture, stirring occasionally over medium-low heat, until thick, 10 minutes. Taste and adjust seasonings as desired, such as adding more thyme, salt or pepper. Set mixture aside to cool while the oven preheats.
• Preheat the oven to 425 degrees F.
• Roll out pie dough: Place pie dough on a VERY well-floured clean surface and use a well floured-rolling pin to roll the dough into a round shape about 10 to 11 inches in diameter. Fold dough in half to help transfer over the cooled chicken pot pie skillet then lay over the top of the filling. Working quickly, use a fork to crimp the edges. Lightly brush the pie dough with the heavy cream. Use a small sharp knife to make a slit or two in the middle pie crust to allow steam to escape.
• Transfer the skillet to a large baking sheet, then place in the oven and bake for 30 to 40 minutes until the crust is golden brown and filling is bubbly. Top crust with flaky sea salt and fresh thyme leaves.

Recipe Notes

3 ways to make this a shortcut recipe:

1. Instead of cooking your chicken, use 2 cups shredded or chopped already cooked chicken (such as from a rotisserie chicken).
2. If you don’t want to make your own crust, I suggest using thawed store-bought puff pastry. Simply roll out the puff pastry on a lightly floured surface into a 12 or 13 inch square, then roll up with a rolling pin and drape over the skillet. Trim the pastry along the edges with a scissors so there is only a 1 inch overhang, then roll the puff pastry edges under itself, and crimp the edges with a fork. Brush with milk and bake as directed.
3. Sub the carrots and peas with 2 cups of thawed frozen mixed veggies or peas and carrots.

See the full post for tips, tricks & ways to customize this recipe!

Nutrition

Serving: 1serving (based on 6)Calories: 551calCarbohydrates: 33.9gProtein: 25.1gFat: 35.2gSaturated Fat: 19.7gFiber: 2.9gSugar: 3.9g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

Recipe originally published on January 30th, 2017, republished on February 11, 2020, with a new crust, updated on January 8th, 2026, with a new recipe, and updated and republished on January 25th, 2026, with new photos.