Chicken Pot Pie Skillet – an easy one pan dinner made with real ingredients. The perfect comfort food and kid-approved!
Cast Iron Skillet Chicken Pot Pie
Table of Contents
There is simply nothing better than a dinner that can be made in one pan, uses real ingredients, and is packed with flavor. This is exactly that! It is the perfect comfort food that is perfect for all of those chilly nights. The whole family is going to love this one – add it to your weekly meal plan ASAP!
See Also: Don’t forget to check out our Cozy Chicken Pot Pie Recipe!
What You Will Need
- olive oil, ghee, or vegan butter – choose the one that works for you!
- chicken thighs, bone-in – we love the flavor from the bone-in, skin-on chicken thighs but any chicken thigh would work.
- chicken broth – just grab your favorite!
- kosher salt & pepper – the perfect simple seasoning for the chicken.
- dried thyme leaves & dried rosemary – a combination of dried herbs that bring the flavor to the dish.
- all-purpose flour – some needed for thickening the chicken/vegetable mixture and some for the dumplings on top!
- full fat coconut milk – this brings the delicious creaminess to the dish.
- garlic & sweet yellow onion – a classic combo for any skillet meal.
- carrots & celery – the classic vegetable combo in any chicken pot pie recipe.
- baking powder – a little to help the dumplings rise a bit.
- unsweetened almond milk – used to make the dumplings on top – you could also use regular milk.
How Do I Thicken Up My Chicken Pot Pie?
You will carefully remove 1 cup of hot broth. Add 1/4 cup flour and whisk until it forms a thicks slurry. Pour back into cast iron skillet and stir to combine. The broth should thicken quickly. If it doesn’t, you will repeat the process and remove another cup of broth and stir in another 1/4 cup of flour. Pour back into skillet and stir to combine.
What Is A Good Side Dish For Chicken Pot Pie?
You could simply eat this Chicken Pot Pie Skillet on its own, but if you are looking for a side dish to serve with it we love an easy Strawberry Spinach Salad or a simple roasted veggie, like Easy Oven Roasted Green Beans.
How Long Is Leftover Chicken Pot Pie Good For?
You can store any leftover chicken pot pie in an airtight container for 3-5 days in the fridge. Perfect for a weekday lunch!
How To Make Chicken Pot Pie Skillet
Season the chicken thighs with salt and pepper.
Sear chicken thighs in a cast iron skillet with some olive oil, ghee, or vegan butter.
Add chicken broth and herbs.
Remove chicken to shred and some of the broth to create a thickening slurry. Add shredded chicken and slurry back to the pan.
Cut up your veggies.
Let it simmer for about 5-10 minutes.
Mix up your dumpling ingredients.
Scoop 1 tablespoon of dumplings at a time and place on top.
Cover and simmer for 15-20 minutes.
Enjoy!!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Easy Chicken and Dumplings
Gluten Free Dumplings & Meatballs
Meatballs and Rice
Baked Chicken and Rice
Chicken Pot Pie Skillet
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Description
Chicken Pot Pie Skillet – an easy one pan dinner made with real ingredients. The perfect comfort food and kid-approved!
Ingredients
- 2 teaspoons olive oil, ghee or vegan butter
- 4 large chicken thighs, bone-in
- 4 cups chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons dried thyme leaves
- 2 teaspoon dried rosemary leaves, crushed
- 1/4 cup all-purpose flour
- 1/2 cup full fat coconut milk
- 1 tablespoon garlic, minced
- 1/2 cup sweet yellow onion, minced
- 1 cup carrots, halved and sliced
- 1 cup celery, sliced
Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened almond milk
- 1/4 cup olive oil
Instructions
- Place chicken thighs on a plate and season with salt and pepper.
- Bring large, deep cast iron skillet (12 inch) to medium high heat. Add olive oil and swirl to coat the pan.
- Add chicken thighs to the pan and sear and all sides.
- Add in broth, kosher salt, pepper, thyme and rosemary; stir to combine.
- Bring broth to a boil and reduce to simmer. Cook chicken 15 minutes or until fully cooked.
- Remove chicken and set on a plate; let cool.
- Carefully remove 1 cup of hot broth. Add 1/4 cup flour and whisk until it forms a thicks slurry. Pour back into cast iron skillet and stir to combine. The broth should thicken quickly. If it doesn’t repeat the process and remove another cup of broth and stir in another 1/4 cup of flour. Pour back into skillet and stir to combine.
- Shred chicken and return meat to the skillet. Add in garlic, onion, celery, carrots and coconut milk. Let simmer 5-10 minutes.
- Meanwhile, combine the Dumpling ingredients in a medium bowl; Stir to combine into a dough.
- Taking 1 tablespoon of dumpling dough at a time, place on top of the chicken mixture, spreading out the dumplings.
- Ensure the skillet is simmering and then cover. Let simmer while covered 15-20 minutes or until dumplings are fairly firm to the touch.
- Remove cover and let sit 10 minutes.
- Serve and enjoy.
Christina says
I made this using Bob’s Red Mill Gluten Free all purpose baking flour and it was delicious!!! Next time I’ll double the base because we like a lot of protein with dinner (teenagers!) but my family totally devoured this. Zero leftovers. 😂 This has great flavors – loved how easily the “sauce” thickened too!! Thanks! Definitely making this again!
Erin says
So glad you enjoyed it, Christina! And thank you so much for taking the time to leave a review – I appreciate it!
Lisa says
The ingredient list mentions 1/2 cup of full fat coconut milk, however it is not mentioned in the recipe instructions. I am guessing it is a part of the slurry, and should be combined with the cup of broth and the 1/4 cup of flour? That is what I will do since I am making it for dinner tonight 🙂
Erin says
Oh my gosh I am so sorry, Lisa! Fixing that now! Thanks!