Easy Homemade Chicken Pot Pie with Flaky Crust and Creamy Filling – Perfect for Family Dinners or Lazy Sundays

Picture This, Honey…

You pull a hot, bubbling skillet from the oven and mercy, the smell wraps around you like a quilt sewn by your great-granny herself. The crust on top is golden-brown, puffed just right, and flaky enough to make you blush. Steam spirals up as you cut into it, revealing a rich, creamy filling studded with tender chicken, sweet carrots, buttery potatoes, and bright peas—just like little green pearls.

It’s the kinda dish that makes folks drift into the kitchen like bees to a honeypot, peeking over your shoulder askin’, “Is it ready yet?” And let me tell you, sugar, when that first spoonful hits your lips, you’ll feel like you’ve been hugged from the inside out.

A Recipe Rooted in Sunday Suppers

This skillet chicken pot pie is a modern twist on a Sunday classic. My own mama used to make hers in a deep dish with lard in the crust and love in every bite. But these days, I like to keep things simple—and skillet-style is just the ticket. One pan, less mess, and all the flavor of a dish that’s been simmerin’ in the family for generations.

Now I’ll be honest—I first made this version one chilly Tuesday when I didn’t feel like scrubbin’ three pans and a casserole dish after supper. Found the base of it in an old community cookbook from Savannah, then tweaked it with a little Granny B flair. I swapped the store-bought stuff for buttery homemade goodness, added fresh thyme (because we’re fancy now), and topped it with a crust that’ll make your heart skip a beat.

Southern Skillet Chicken Pot Pie

Serves: 6-8 hungry folks
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: About the time it takes to fold one load of laundry and hide the rest

Ingredients

For the Filling:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 1 russet potato, peeled and diced
• 2 cups cooked chicken, shredded (leftover roasted or rotisserie works fine)
• 1/2 cup frozen peas
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup whole milk (or cream if you’re feelin’ indulgent)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1/8 tsp ground sage (just a whisper!)

For the Crust (optional shortcut: use store-bought pie dough if you must, but don’t tell Granny):

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold butter, cubed
• 4–5 tbsp ice water

Step-by-Step Instructions (With Granny B’s Sass & Smarts)

1. Preheat & Prep
Go on and preheat that oven to 375°F, darlin’. You can’t make a pot pie worth blessin’ without a hot oven. Now gather up your ingredients like you’re settin’ the stage for a grand ol’ Southern show—mise en place, as the fancy chefs say.

2. Sauté the Veggies
In a large oven-safe skillet (cast iron if you’ve got one—it adds a little extra soul), melt that butter over medium heat. Add your onions, carrots, and potatoes. Stir ‘em ‘til they start to soften, about 6–8 minutes. Add the garlic and cook for just a minute more—you don’t want it brown, just fragrant.

3. Stir in the Love (a.k.a. the Filling)
Sprinkle in your flour and stir like you’re stirrin’ up trouble at the church potluck. Let it cook a minute, then slowly pour in your chicken broth and milk. Stir until it’s thickened and creamy, like good gravy. Add the shredded chicken, peas, and your seasonings. Taste it, sugar. Adjust if it needs a little more salt or sass.

4. Make the Crust (or Unroll It, I Won’t Judge)
Mix flour and salt in a bowl. Cut in cold butter with a pastry cutter or your fingertips until it looks like coarse crumbs. Add ice water a tablespoon at a time just ‘til the dough holds together. Don’t overmix, now—we want tender, not tough. Roll it out on a floured surface to about 1/4-inch thick, just big enough to cover your skillet like a warm blanket.

5. Assemble & Bake
Lay that crust over your skillet filling and crimp the edges if you’re feelin’ fancy. Cut a few slits to let steam escape, then pop it in the oven for 25–30 minutes or ‘til the top is gloriously golden and the edges are crisp.

Warning: This is the part where finger dippers tend to appear, sniffin’ around the kitchen like raccoons at midnight.

6. Serve & Enjoy
Let your masterpiece rest a few minutes before servin’—we don’t want folks scaldin’ their tongues. Dish it up warm and watch your people swoon. Don’t forget to pass around the sweet tea and second helpings.

Picture This….

That skillet pie sits pretty on a vintage wooden trivet, steam still rising as it rests atop a red-and-white gingham cloth. The crust is flaky with golden bubbles, its edges perfectly imperfect like Grandma’s quilts. A rustic wooden spoon lays beside it, and a sprig of thyme adds just the right touch of Southern charm. There’s a sense of quiet anticipation in the air—as if someone’s about to say grace and dig in all at once.

Whether it’s a Tuesday night or a special Sunday supper, this dish’ll remind you that the best meals don’t come from fancy kitchens—they come from hearts full of love and skillets full of soul.

Love, Granny B 💕🍗

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