Skillet Chicken Pot Pie with Cheddar Crust

Sharing is caring!

Skillet Chicken Pot Pie with Cheddar Crust is delicious, made-from-scratch comfort food. And it’s all cooked in one pan! I don’t think there’s a mom on this planet who doesn’t love a one pot meal.

Skillet Chicken Pot Pie with Cheddar Crust

A tender, flaky, and buttery crust flavored with cheddar cheese covers a thick and rich filling with chunks of chicken, onion, celery, carrots, and peas.

Skillet Chicken Pot Pie with Cheddar Crust

The whole thing, start to finish (except the pie crust) is made in a cast iron skillet. I love my cast iron skillet and wouldn’t part with it for anything.

Don’t have a cast iron skillet? You need one. It is one of the best kitchen investments you will make  and when cared for properly, it will literally last for generations. This cast Cast-Iron Skillet, 10.25-inch is practically identical to the one I’ve used for this Skillet Chicken Pot Pie.

Skillet Chicken Pot Pie with Cheddar Crust

To make this pie, the vegetables are sautéed in the cast iron skillet, a simple roux is made, some half and half and chicken broth are whisked in, the chicken is added, and then the filling is covered by an easy, homemade crust. The whole thing is popped in the oven to cook the pie crust. My pie crust shrunk quite a bit and got a little misshapen, but it was delicious nonetheless. Cooking the pot pie at a lower temperature may have avoided this, but I was ready to eat and wanted it to cook as fast as possible. 🙂

The filling will thicken as the pot pie cools, so if a runny pot pie bothers you, wait until it cools almost to room temperature before you slice it.

Skillet Chicken Pot Pie with Cheddar Crust

This Chicken Pot Pie seriously keeps dishes to a minimum. Love that!

And there’s something about cooking a pot pie in an old cast iron skillet that instantly makes it rustic and cozy. This is a meal that should be eaten by a fireplace.

Skillet Chicken Pot Pie with Cheddar Crust

Skillet Chicken Pot Pie with Cheddar Crust

One Dish Chicken Pot Pie with Cheddar Crust

Course: Main Dish
Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 471kcal
Author: Christin Mahrlig
Skillet Chicken Pot Pie with Cheddar Crust is delicious, made-from-scratch comfort food. And it's all cooked in one pan! 
Print Recipe


Pie Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter cut into small chunks and chilled
  • 2/3 cup shredded cheddar cheese
  • 5 to 6 1/2 tablespoons ice water


  • 4 tablespoons butter
  • 1/2 medium onion, diced
  • 1 carrot, peeled and thinly sliced
  • 1 celery stalk, diced
  • 1/2 cup all-purpose flour
  • 1 1/3 cups chicken broth
  • 1 cup half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 2/3 cup frozen peas, defrosted
  • 3 cups diced cooked chicken
  • 1 egg, lightly beaten


  • Make pie crust. Place flour and salt in a food processor and pulse to combine. Scatter chilled butter pieces on top. Pulse 10 to 12 times or until mixture resembles coarse crumbs. Add cheese and pulse to combine.
  • Transfer mixture to a large bowl. Sprinkle 5 tablespoons of ice water on top. Stir and press the dough together using a rubber spatula. If dough is not coming together, use a little more ice water.
  • Turn dough out onto a piece of plastic wrap. Flatted into a disk, wrap well and refrigerate for at least 1 hour and up to 24 hours.
  • Preheat oven to 400 degrees.
  • To make filling, melt butter in a medium (10-inch) cast iron skillet over medium heat. Add onion, carrot, and celery and cook 5 minutes.
  • Sprinkle flour on top. Cook and stir for 1 minute.
  • Gradually add chicken broth whisking it into the flour well. Whisk in half and half.
  • Add salt, pepper, thyme, and poultry seasoning. Let mixture simmer for a few minutes.
  • Stir in peas and chicken. Remove from heat.
  • Remove dough from refrigerator and let it sit on the counter for 10 minutes.
  • Sprinkle some flour on a piece of parchment paper. Place dough on paper and roll it into a circle that's about 1/8-inch thick. Slide your hands under the parchment paper and transfer the pie dough to the pan, flipping it over on top of the pie filling and peeling the paper off of it. Trim excess dough or tuck it under the so that the crust fits the pan. Brush top with egg. Cut a few slits in the dough to allow steam to escape.
  • Place in oven and bake 30 to 35 minutes, until pie crust is lightly browned and no longer feels doughy.


Calories: 471kcal

Skillet Chicken Pot Pie with Cheddar Crust

More Chicken Pot Pie Recipes

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Chicken Pot Pie Turnovers

Chicken Pot Pie Turnovers

Disclosure: Spicy Southern Kitchen is an affiliate.

22 thoughts on “Skillet Chicken Pot Pie with Cheddar Crust

  1. I have made this recipe twice following the recipe and it is so very good. I made it again tonight but since we are in the beginning of the quarantine I’ve made this using ingredients I have on hand. I didn’t have frozen peas, fresh carrots or celery so I used canned (drained) peas & carrots and a dash of celery salt (I know, but I thought why not). I also didn’t have half & half so I used 1/4 c. heavy cream, 3/4 c. milk. I didn’t make the crust from scratch b/c I had a frozen crust I needed to use. So I unrolled the frozen crust and rolled some shredded white cheddar into the crust, topped the pie and put it in the oven. I have to say with the changes I made, it was really good! This is a very versatile recipe. Everyone stay safe and well.

  2. Made this last night for dinner and it’s my new favorite for chicken pot pie! Absolutely delish! My family devoured it!

  3. I adore pot pie and cooking it in a cast iron skillet sounds fabulous! I need more meals that don’t require a lot of dishes and when it looks this amazing, that’s perfect!

  4. I am just loving that crust! It looks so flaky and delicious. I made a double crust chicken pot pie last night. We must have been on the same wavelength yesterday. Pinned!

  5. I am definitely all for less dishes! I have a slight problem with dirtying my entire kitchen every time I cook so the less I need to use the better! Looks delicious!

  6. I love using my cast iron skillet, so many wonderful dishes to create in there! This chicken pot pie looks mouthwatering, Christin! I love the cheddar crust, so creative! Definitely a perfect comfort food meal!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating