This easy skillet pot pie is a delicious one pan dinner that the entire family will love. It’s the perfect recipe for using up leftover Thanksgiving turkey or even chicken!
Any form of pot pie is just so good. It’s not the pie that fills up the Thanksgiving dessert table (hello pumpkin pie!), but it’s a darn good pie nonetheless.
Here’s the reality of the day after Thanksgiving. You either slept in or spent the morning shopping the Black Friday deals. Either way, you’re starving, open up the refrigerator and see containers filled with leftover turkey. Here’s where this skillet pot pie comes in.
We’re making this pot pie in a skillet today— that means minimal clean up. Do you have an oven-proof skillet yet? If not, get one. You won’t regret it. A few of my favorite recipes are made with one: skillet turkey meatballs, sloppy joes, and chicken parmesan.
How to Make Skillet Pot Pie
Let’s walk through the recipe real quick— it’s simple. Grab your oven-proof skillet and get started.
- Cook the vegetables: Start off by cooking off the carrots, celery, onion, spices, and garlic in butter.
- Add the flour: Toss the flour in and stir it around a bit to allow the flour to soak up the liquid.
- Add the liquid: Pour in the chicken broth and milk. Stir and allow it to thicken.
- Add in extra vegetables + chicken/turkey: Stir in the remaining vegetables (I love adding peas and mushrooms), along with the chicken or turkey.
- Top with the pie crust: Allow the mixture to cool slightly and then place the pie crust on top.
Look at that dreamy gravy. ↑
4 Time Saving Tips
- With the holiday around the corner, stock your refrigerator or freezer with pie crust now. Likewise, you can always get store bought— get it while you can!
- For this recipe you can use either chicken or turkey. I make this throughout the colder months with rotisserie chicken. It makes things so simple!
- Chop the vegetables in advance that way the night of, you’re simply tossing the ingredients into the skillet.
- Make the filling the day before— you’d never know it was made ahead of time!
Skillet Pot Pie
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, cubed and cold
- 1/2-3/4 cup ice cold water
- 4 Tablespoons unsalted butter
- 1 cup chopped onion (about 1 small onion)
- 1 and 1/2 cups sliced carrots (about 3-4 carrots)
- 1 cup sliced celery (about 2-3 stalks)
- 3 teaspoons minced garlic
- 1 and 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- 1/3 cup all-purpose flour
- 2 and 1/2 cups chicken broth1
- 1/2 cup milk2
- 1-2 cups vegetables3
- 2 and 1/2 cups cooked shredded or cubed chicken or turkey4
- egg wash: 1 large egg + 1 Tablespoon milk
- Make the pie crust: In the bowl of a food processor, add the flour, salt, and very cold butter. Process/pulse together for about 1 minute until the butter resembles pea-sized bits with a few larger chunks. This can also be done by hand using a pastry cutter, though it takes a bit longer. Starting with 1/4 cup of ice water, add the ice water and process to combine. Slowly add more water until the dough sticks together when bunched in your hand. For me, it typically takes about just over 1/2 cup of water. Transfer the dough to a lightly floured surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the dough forms. Form it into a ball, slice in half, and flatten each into a 1-inch thick disc using your hands. Wrap tightly in plastic wrap. Refrigerate for at least 20 minutes. You will only need 1 pie crust for this recipe so you can either freeze (up to 3 months) or refrigerate(up to 5 days).
- Make the pot pie: Heat the butter in a 10-12 inch oven-safe skillet over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes to allow the vegetables to sweat a bit and become soft. Stir in the salt, pepper, thyme, sage, and flour. Cook for an additional 3-4 minutes.
- Add the chicken broth and milk. Brig to a boil, reduce the heat to medium-low and allow to simmer for 5-6 minutes. The sauce will thicken as it cooks. Stir in the vegetables and chicken/turkey. Cook for 1-2 minutes. Remove from the heat and allow to slightly cool for 10 minutes.
- Preheat oven to 375°F.
- Roll out the chilled pie dough: On a lightly floured work surface, roll out the pie dough. Turn the dough about a quarter turn every few rolls until you have a circle about 1 inch larger than your pan — for this, about 13 inches. Carefully lay the dough over the filling. Crimp the edges to seal and cut a few slits in the top for steam vents. Lightly brush the top of the pie crust with the egg wash.
- Bake for 35-40 minutes or until the top of the crust is slightly golden brown. For added color, you can broil for 1-2 minutes — keep a close eye so it doesn’t burn.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in a container for up to 5 days. Reheat as you like.
- Broth: I prefer to use fresh turkey broth if it’s around the holidays. If I’m using store-bought, I choose the reduced sodium.
- Milk: Any milk fat % can be used— I typically use 2% or whole milk.
- Vegetables: 1-2 cups of vegetables work for this. My favorites to add are frozen peas and sliced mushrooms, but use what you love!
- Use what you have on hand— leftover Thanksgiving turkey, a rotisserie chicken, or leftover chicken from during the week.