Skillet Chicken Pot Pie Casserole
A skillet chicken pot pie casserole brings together everything people love about a classic pot pie without the fuss of making a full crust. It is comforting, creamy, and filled with tender chicken and vegetables, all tucked beneath a warm, golden topping. Preparing it in a skillet makes the entire dish come together quickly, making it an ideal meal for busy evenings or cozy weekends.
The combination of flavorful chicken, a smooth sauce, and a lightly crisp topping creates a satisfying bite each time. It tastes homemade, warm, and nostalgic, yet the preparation is simple enough for everyday cooking.
Ingredients
2 cups cooked chicken, shredded or diced
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1 cup sliced carrots
1 cup frozen peas
1 cup corn
1 cup diced potatoes, optional
3 tablespoons flour
2 cups chicken broth
1 cup milk or cream
Salt and pepper to taste
½ teaspoon thyme
½ teaspoon parsley
1 can refrigerated biscuits or 1 sheet puff pastry
Preparing the filling
Start by warming the butter in a large oven-safe skillet over medium heat. Add the diced onion and cook until soft and translucent. Stir in the garlic and let it release its aroma. Add the carrots and potatoes if using, allowing them to soften slightly before continuing.
Sprinkle the flour over the vegetables and stir to coat. This helps the sauce thicken as it cooks. Slowly pour in the chicken broth, stirring to avoid lumps. Add the milk or cream and continue mixing until a smooth, creamy sauce begins to form.
Season the mixture with salt, pepper, thyme, and parsley. Stir in the cooked chicken, peas, and corn. Let the filling simmer gently until the vegetables are tender and the sauce thickens to a creamy consistency.
Preparing the topping
If using biscuits, cut them into halves or quarters so they bake evenly. If using puff pastry, cut it into squares or strips. Arrange the biscuit pieces or pastry squares across the top of the skillet, leaving small gaps to allow steam to escape. This creates a golden, slightly crisp finish that complements the creamy filling under it.
Baking the casserole
Preheat the oven to 375°F (190°C). Place the skillet in the oven and bake until the biscuit or pastry topping becomes golden and cooked through. This usually takes about 20 to 25 minutes. If the topping browns too quickly, cover the skillet loosely with foil during the last few minutes of baking.
Letting the casserole settle
Allow the skillet to rest for about five minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop out portions without the filling spreading too much.
Serving the dish
Serve the chicken pot pie casserole warm, directly from the skillet. Each serving delivers a mix of creamy sauce, tender chicken, sweet vegetables, and a comforting, flaky topping. It pairs well with a simple green salad, roasted vegetables, or a slice of bread to soak up the remaining sauce.
This dish offers the cozy feeling of homemade pot pie with much less effort. It is versatile, forgiving, and ideal for family meals. It also reheats well, making leftovers just as enjoyable the next day.