Skillet Pot Pie

"This easy recipe is a family favorite for using up leftover chicken or Thanksgiving turkey!"
-- @simpleeverydayrecipes

A Note from Feedfeed

This Pot Pie is a delicious way to use up leftover chicken or turkey! It's full of flavor and the perfect comforting dinner. 

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  • Recipe Card
Prep time 25mins
Cook time 50mins
Serves or Makes: 8

Recipe Card

For the Pie Crust


  • 2 1/2 cups all-purpose flour
  • 1/2 cup unrefined coconut oil, solid (best if cold)
  • 1/2 teaspoon salt
  • 9 tablespoons ice cold water

FOr the Pot Pie


  • 3 tablespoons unsalted butter, or ghee
  • 1 1/2 cups sliced carrots
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 3 teaspoons minced garlic
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
  • 2 1/2 cups reduced sodium chicken broth
  • 1/2 cup milk, or unsweetened almond milk
  • 2 cups vegetables*
  • 2 1/2 cups chicken, cooked shredded or cubed (or turkey)
  • 1 large egg, mixed with 1 tablespoon milk for egg wash


  • Step 1

    To make the pie crust: In the bowl of a food processor, add the flour, coconut oil, and salt. Process for 1 minute or until no visible chunks remain. This can also be done by hand with a pastry cutter, but takes a bit longer. Add ice water, starting with 4 tablespoons, and process to combine. Add in 1-2 additional tablespoons at a time until the dough sticks together when bunched in your hand. Transfer the dough to a lightly floured work surface. The dough should come together easily and not feel very sticky. Using floured hands, fold the dough into itself until a smooth dough forms. Form it into a ball and flatten into a 1-inch thick disc. Wrap tightly in plastic wrap. Refrigerate for at least 20 minutes and up to 5 days.

  • Step 2

    To make the pot pie: Heat the butter in a 12-inch oven-safe skillet over medium-high heat. Add the carrots, onion, celery, and garlic. Sauté for 5 minutes to allow the vegetables to sweat a bit and become soft. Stir in the flour, salt, pepper, thyme, and sage. Cook for 3-4 minutes.

  • Step 3

    Add the chicken broth and milk. Bring to a boil, reduce heat to medium-low and simmer for 5-6 minutes. The sauce will thicken as it cooks. Stir in the vegetables and chicken/turkey. Cook for 1-2 minutes. Remove from the heat and allow to slightly cool for 10 minutes.

  • Step 4

    Preheat oven to 375°F. Transfer filling to pie dish.

  • Step 5

    On a lightly floured work surface, roll out the pie dough. Turn the dough about a quarter turn every few rolls until you have a circle about 1 inch larger than your pan — for this, about 13 inches. Carefully lay the dough over the filling. Crimp the edges to seal and cut a few slits in the top for steam vents. Lightly brush the top of the pie crust with the egg wash.

  • Step 6

    Bake for 35-40 minutes or until the top of the crust is slightly golden brown. For added color, you can broil for 1-2 minutes — keep a close eye so it doesn't burn.

  • Step 7

    Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in a container for up to 5 days. Reheat as you like.