Sure! Here’s a recipe for Skillet Chicken Pot Pie Casserole:


  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked chicken, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 sheet refrigerated pie crust


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, stirring occasionally.
  3. Sprinkle the flour over the vegetables in the skillet. Stir well to coat the vegetables evenly. Cook for about 1 minute to cook off the raw flour taste.
  4. Slowly whisk in the chicken broth and milk until well combined. Add the dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
  5. Stir in the diced chicken, frozen peas, and frozen corn. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove the skillet from the heat.
  6. Unroll the refrigerated pie crust and place it over the top of the skillet, covering the chicken mixture completely. Use a knife to cut a few slits in the crust to allow steam to escape.
  7. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Remove the skillet from the oven and let it cool for a few minutes before serving. Spoon the chicken pot pie casserole into bowls and enjoy!

This recipe serves about 4-6 people. Feel free to adjust the ingredients according to your taste or to accommodate more servings. Enjoy your Skillet Chicken Pot Pie Casserole!

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