Awesome Skillet-Baked Chicken Pot Pie

Andy Anderson !


I love a good pot pie; especially the crust. It soaks up all those delicious flavors as it slowly cooks, and just taste yummy.

This recipe doesn’t have a top crust; however, it does have a biscuit bottom crust that is absolutely awesome.

I actually made this dish a week ago; however, I was unable to publish it until today. I worked on the recipe text, and cleaned up the photos while I was traveling.

So, you ready… Let’s get into the kitchen.

★★★★★ 1 vote
30 Min
20 Min



1 c
flour, all-purpose variety
1 tsp
fresh thyme, finely chopped
1 tsp
fresh garlic, minced
1 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt, kosher variety
4 Tbsp
sweet butter, unsalted, cut into 1/4 –inch cubes.
1/2 c


1 medium
chicken breast, boneless, skinless, cut into bite-sized pieces
2 Tbsp
sweet butter, unsalted
1/2 c
carrots, diced
3 oz
mushrooms, white or brown button, quartered
1/2 c
peas, frozen variety
1/4 c
yellow onion, chopped
1/4 tsp
fresh thyme, finely chopped
1 tsp
garlic, minced
1 1/2 Tbsp
flour, all-purpose variety
1 c
half & half, plus additional, if needed
3 Tbsp
italian parsley, chopped
2 Tbsp
lemon juice, freshly squeezed
salt, kosher variety, to taste
black pepper, freshly ground, to taste

How to Make Awesome Skillet-Baked Chicken Pot Pie


  • 2Gather your ingredients.
  • 3Chef’s Tip: Keep the cubed butter, and the buttermilk in the refrigerator until ready to use.
  • 4In a mixing bowl combine all the dry ingredients, for the crust.
  • 5Add the butter.
  • 6Cut the butter into the dry ingredients until you have pea-sized bits of butter.
  • 7Add the buttermilk a bit at a time, and mix with a fork until the dough comes together.
  • 8Chef’s Note: It should be a bit sticky and wet.
  • 9Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 10Add the dough to the cast-iron skillet, and press into the bottom, and partially up the sides.
  • 11Place into the oven, and bake for about 20 minutes.
  • 12Remove from oven, and press the crust down on the bottom of the pan to make an indentation for the filling.
  • 13Chef’s Tip: To keep the crust biscuit like, don’t press down too hard; just make an indentation for all that wonderful filling.
  • 14Chef's Note: Set the pan aside, and begin work on the filling.
  • 16Gather your ingredients.
  • 17Add the butter to a sauté pan, over medium-high heat.
  • 18When the foaming subsides, add the carrots, mushrooms, and onions.
  • 19Allow to sauté until the veggies have softened, and the mushrooms have released their moisture.
  • 20Chef’s Note: Make sure that the mushrooms have released all their moisture, and it has evaporated before moving to the next step.
  • 21Add the thyme and garlic, and allow to sauté for an addition 2 minutes.
  • 22Chef’s Note: Keep the pan active. Stir, stir, stir.
  • 23Add the flour and stir to combine.
  • 24Chef’s Note: To keep the dish from tasting like flour, allow it to cook (while stirring) for an additional 2 minutes.
  • 25Add the chicken
  • 26Allow to cook for an additional 2 minutes.
  • 27Add the half & half
  • 28Continue to cook until the sauce begins to thicken.
  • 29Chef’s Tip: If the pan appears too dry, add a bit more half & half.
  • 30Add the peas, parsley, and lemon juice.
  • 31Stir to combine.
  • 32Chef’s Note: Taste and season with some salt and pepper.
  • 33Add the filling to the cast-iron skillet (with the crust).
  • 34Place in the oven and bake for 15 – 20 minutes.
  • 35It will come out of the oven looking like this.
  • 36Chef’s Tip: Before serving, use a fork to break up the light crust, and mix up the veggies and chicken.
  • 37Serve with a warning that the skillet is hot. Enjoy.
  • 38Keep the faith, and keep cooking.

Printable Recipe Card

About Awesome Skillet-Baked Chicken Pot Pie

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Fat, Low Sodium, Soy Free