Nothing says ultimate comfort food better than hearty chicken pot pie. It’s the perfect family meal on a chilly evening and serving up a good meal could not be any easier with my quick southern chicken pot pie in a skillet recipe. This recipe uses some grocery store shortcuts to make this pot pie come together quickly. The prep time of this recipe only takes about 15 minutes. While it is baking, you can walk away and tend to other tasks. You’ll have a nice warm homemade meal on the table in an hour!

Why You’ll Love this Chicken Pot Pie

It’s Quick – There’s a time and place for making a classic chicken pot pie with your own homemade pie crust, but a package of store bought ready made crusts is perfect for this weeknight meal. Another short cut I use is shredded store-bought rotisserie chicken when I do not have any pre-cooked leftover chicken on hand.

It’s Easy – There’s not too many steps to pull this dish together. Grease your cast iron skillet with butter and place your bottom crust in the skillet. Combine all of the remaining ingredients, except for the egg, in a pan on the stove and warm. Pour the chicken pot pie filling mixture into the bottom crust, place the top crust one top, seal the edges and brush with an egg wash. Bake for 40 minutes and dinner is done.

It’s Nostalgic – Who doesn’t think back to their childhood and remember eating chicken pot pie? It was one of my favorite meals as a child and familiar dishes bring me comfort and happiness. I hope this southern chicken pot pie in a skillet brings back fond memories of family dinners for you and brings your whole family around the dinner table.

What Ingredients do You Need to Make this Southern Chicken Pot Pie Recipe?

• Double Pie Crust
• 1.5 Cups Shredded Rotisserie Chicken
• 1 10.5 Ounce Cream of Mushroom Canned Soup – You will use 1/2 of the can
• 1.5 Cups. Frozen Mixed Vegetables (mine contained carrots, corn kernels, and green beans)
• 1/2 of a Medium Yellow Onion or White Onion Diced
• 1/2 Cup Whole Milk
• 1.5 Ounces Softened Cream Cheese
• 1 Egg plus 1 Tablespoon of Water for Egg Wash
• 1/8 Teaspoon Garlic Salt, Pepper to Taste, 3/4 Teaspoon Poultry Seasoning, a Pinch of Cayenne Pepper (optional)
• Butter to Grease the Skillet

How to Make Southern Chicken Pot Pie

Preheat your oven to 400°F. Lightly grease a large skillet with a pat of butter. I use a 10″ cast iron skillet for this recipe. Place the bottom pie crust into the greased skillet.

Combine the rotisserie chicken, cream of mushroom soup, frozen vegetables, onion, milk and seasonings in a medium saucepan. Heat over medium heat until it starts to boil. Stir in softened cream cheese until melted. Season with black pepper to taste.

Remove the saucepan from the burner. Spoon the creamy chicken filling into your prepared skillet and top with the last remaining pie crust.

Crimp the edges of the two pie crusts together. Whisk the egg with 1 tablespoon water in a small bowl and brush on the top of the pie crust to create a beautiful brown crisp crust when baking.

Cut 3 holes into the top crust to allow the pot pie to vent while baking. Bake at 400°F on the middle oven rack for 40 minutes or until the crust is golden brown.

Note – The interior diameter of my cast iron skillet is 9.5″. The pie crust fits just inside of the skillet and does not require any trimming of the crust.

What Can I Use for Baking this Pot Pie if I Do Not Have a Skillet?

A pie plate or any other 8 – 9 inch casserole dish will work just fine for this recipe. I prefer a round dish simply because it’s easier to work with when using pre-made pie crust. If you’re using a square dish you will need to reshape and reroll the pie crust to fit the dish.

Pro Tips

Instead of:

Rotisserie Chicken – You can use grilled, roasted or poached chicken breasts that are shredded or chopped for this recipe. Also, leftover shredded turkey works well in place of the chicken.

Cream of Mushroom Soup – Try using cream of chicken soup in place of the cream of mushroom soup for a meatier flavor.

Pie Crust – This recipe can be made with a single pie crust on top of the dish if you do not want a traditional double crust chicken pot pie. A sheet of puff pastry or biscuit dough could also be used on top of the filling if making a single crust pie. Follow the manufacturer baking directions for puff pastry or biscuits for oven temperature and cooking time.

For a lighter recipe, use the lower fat versions of cream cheese, cream of mushroom soup and milk.

For neat slices, allow the double crust chicken pot pie to cool slightly before serving. Use a sharp knife to slice individual pie shaped wedges. Use a pie server to easily remove each serving from the skillet.

How to Store Chicken Pot Pie plus Reheating Instructions

Store the chicken pot pie covered with plastic wrap or aluminum foil in the refrigerator for up to 4 days. Individual servings of chicken pot pie can be easily reheated in the microwave or in the oven. Preheat your oven to 300°F and wrap individual servings in foil. Place in the oven for 20 – 25 minutes.

If reheating in the microwave, place a serving of chicken pot pie on a microwave safe dish and cover with a paper towel. Heat for approximately 2 minutes for until the filling is hot.