Creamy Skillet Chicken Pot Pie with Greek Yogurt Filling

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This chicken pot pie has 35 grams of protein per serving and takes about 75 minutes from start to finish. The protein comes from the chicken breast and the Greek yogurt stirred into the filling, not a powder, so it still tastes like a real pot pie.

Most pot pie recipes lean on heavy cream and a stick of butter to get that thick, gravy-like filling. This one uses a light flour roux finished with plain Greek yogurt off the heat, which keeps the sauce creamy without doubling the fat.

I make this in the cast iron skillet I picked up at a garage sale years ago. One pan handles the filling, the crust goes right on top, and there’s less to scrub on a Sunday when I’m already behind on everything else.

My kids don’t ask what’s in the sauce. They just ask for seconds, which is really all I’m going for on a Tuesday.

Why You’ll Love This Recipe

• 35g of protein per serving from chicken and yogurt, not a powder
• One cast-iron skillet handles the filling and the crust
• Greek yogurt keeps the sauce creamy with less saturated fat than cream
• A single top crust means less rolling and less mess

Ingredient Notes

• chicken breast: Cubed and browned before the sauce comes together. Boneless thighs work too and stay a little juicier if you tend to overcook chicken.
• plain Greek yogurt: Use full-fat or 2% for the best texture. Nonfat works but the filling turns out slightly thinner and less rich.
• chicken broth: Low-sodium is worth seeking out since you’re adding salt separately, and it lets you control the seasoning after the yogurt goes in.
• all-purpose flour: Split between the roux that thickens the filling and the pie dough. Whole wheat pastry flour can sub for the crust portion but makes it denser.
• frozen peas: No need to thaw first, just stir them in at the end so they stay bright and don’t turn mushy.
• unsalted butter: Keep the crust portion cold right up until it hits the dough. Warm butter is the main reason a crust turns out tough instead of flaky.

Creamy Skillet Chicken Pot Pie with Greek Yogurt Filling

A single-crust chicken pot pie made in one cast-iron skillet, with plain Greek yogurt stirred into the filling for a creamy sauce and real protein per serving.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American comfort

Calories: 564

Ingredients Method Notes

Ingredients

  

Filling

• 600 g boneless skinless chicken breast cut into 1-inch cubes
• 4 tbsp unsalted butter (56 g); for sauteing
• 1 yellow onion medium, diced
• 2 carrots medium, diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 3 tbsp all-purpose flour (24 g); for the roux
• 2 cups low-sodium chicken broth (480 ml)
• 1 1/4 cups plain Greek yogurt (300 g); full-fat or 2%, stirred in off the heat
• 1 cup frozen peas (150 g); no need to thaw
• 1 tsp fresh thyme or 1/2 tsp dried
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper

Crust

• 1 1/2 cups all-purpose flour (190 g)
• 6 tbsp cold unsalted butter (85 g); cubed
• 1/2 tsp salt
• 4 ice water -5 tbsp
• 1 egg , beaten; for egg wash

Method

 

Make the filling

1. Preheat the oven to 400°F / 204°C.
2. Season the chicken cubes with salt and pepper. Melt 4 tbsp butter in a 12-inch cast-iron skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned outside and cooked through to 165°F/74°C at the center. Transfer to a plate.
3. In the same skillet, add the onion, carrots and celery. Cook for 5 to 6 minutes, stirring, until the vegetables soften.
4. Add the garlic and cook 30 seconds until fragrant.
5. Sprinkle the roux flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
6. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 5 minutes, stirring often, until the liquid thickens enough to coat the back of a spoon.
7. Remove the skillet from the heat and let the filling cool for 2 minutes. Stir in the Greek yogurt, thyme, cooked chicken and peas until combined. Adding the yogurt while the filling is still boiling will make it curdle, so wait for it to calm down first.

Make the crust and bake

1. In a mixing bowl, whisk together the crust flour and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
2. Add ice water 1 tbsp at a time, mixing gently, until the dough just holds together when pressed.
3. Roll the dough on a floured surface into a round slightly larger than the skillet. Drape it over the filling, tuck the edges in against the inside of the pan, and cut 3 to 4 vents in the top.
4. Brush the crust with the beaten egg.
5. Bake for 28 to 32 minutes, until the crust is golden brown and the filling is bubbling around the edges.
6. Let the pie rest for 10 minutes before cutting into wedges to serve.

Notes

• Cool the filling before adding yogurt so it doesn't curdle.
• Keep the crust butter cold for a flakier top.
• Cut vents in the top crust so steam escapes cleanly.
• Use low-sodium broth to control salt after adding yogurt.
• Let the pie rest 10 minutes before slicing so the filling sets.

Tips for Success

• Cool the filling off the heat for 2 minutes before stirring in the yogurt so it doesn’t curdle.
• Cut the crust butter into pea-size pieces and keep it cold for a flakier top.
• Use low-sodium broth so you can adjust salt after the yogurt is stirred in.
• Cut 3 to 4 vents in the top crust so steam escapes instead of making it soggy.
• Swap in 3 cups shredded rotisserie chicken to skip the browning step and save 8 minutes.

Variations

• Swap the chicken breast for the same weight of boneless thighs for a richer filling with the same protein count.
• Use a drop biscuit topping instead of rolled pie dough for a faster version on busy weeknights.
• Stir in 200g diced cooked ham with the chicken to use up leftovers, and cut the added salt in half.

Storage and Reheating

Cool leftovers to room temperature and store in the skillet or an airtight container in the fridge for 3-4 days.

Reheat individual portions in a 350°F/175°C oven for 15-20 minutes, covered loosely with foil, until warmed through at the center. The crust stays crisper in the oven than it will in the microwave.

To freeze, wrap the fully baked pie tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F/175°C for 25-30 minutes. The crust softens some after freezing but the filling stays creamy.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness of the filling. Warm crusty bread is good for scraping the last of the sauce out of the skillet.

Since a serving already runs close to 390 grams with chicken, vegetables and crust, you don’t need much else on the table for a full dinner. A glass of milk or a cold cider works for the kids and adults alike.

Leftover wedges reheat well enough for a school-night lunch the next day, straight from the fridge portion.

FAQ

Why did my Greek yogurt filling turn grainy or split?

This happens when yogurt gets stirred into filling that’s still at a rolling simmer. The proteins in yogurt curdle above that heat, so pull the skillet off the burner and let the filling cool about 2 minutes before folding the yogurt in. Stir gently and it stays smooth and thick.

Can I use sour cream instead of Greek yogurt in this chicken pot pie?

Yes, swap it in at the same amount, though you’ll lose protein, about 2g per 100g for sour cream versus 10g for plain Greek yogurt. That’s roughly 5-6 fewer grams per serving. Use full-fat sour cream so the filling still thickens the same way off the heat.

Can I freeze this chicken pot pie with the Greek yogurt filling?

Yes, freeze the fully baked pie tightly wrapped for up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F/175°C for 25-30 minutes. The crust softens a bit after freezing but the yogurt-based filling stays creamy and doesn’t separate.

What sides work with this Greek yogurt chicken pot pie?

A simple green salad with vinaigrette cuts the richness, and warm crusty bread is good for scraping the skillet clean. A serving already runs about 390g with chicken, vegetables and crust, so you don’t need much else to round out dinner.

Is this Greek yogurt chicken pot pie high in protein?

Yes, each serving has about 35 grams of protein, mostly from the 600g of chicken breast and 300g of plain Greek yogurt in the filling. That’s more than a classic pot pie, which leans on cream and butter with little protein of its own.

What’s the difference between this filling and a classic cream-based pot pie filling?

A classic filling thickens with a butter and cream roux, while this one uses a lighter flour roux finished with plain Greek yogurt stirred in off the heat. You get the same thick, gravy-like texture with about half the saturated fat and a lot more protein per serving.

If you enjoyed this, try

• Ground Turkey Breakfast Hash: High Protein, One Skillet
• the Greek Yogurt Peanut Butter Overnight Oats
• the Warm Baked Oatmeal with Greek Yogurt and Raspberries
• Easy Greek Yogurt Breakfast Bowl with Roasted Strawberries recipe