Begin by washing and chopping your seasonal vegetables, such as carrots and zucchini, into bite-sized pieces. Dice the onion and mince the garlic for flavor depth. If using fresh herbs like thyme or rosemary, finely chop those as well. Meanwhile, take your chicken and cut it into cubes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3–4 minutes.

Add in your chopped seasonal vegetables to the skillet, cooking them for another 5–7 minutes until they're just tender.

In the same skillet, add the cubed chicken, seasoning with salt and pepper. Cook for about 6–8 minutes, stirring frequently, until the chicken is golden-brown and cooked through.

Once the chicken is cooked, return the sautéed vegetables to the skillet. Pour in the chicken broth and heavy cream, stirring well to combine.

While the filling simmers, prepare the crust. In a mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Cut in ½ cup of cold unsalted butter with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together. Chill in the fridge for 15 minutes.

Preheat your oven to 400°F. Roll out the chilled dough on a floured surface to fit your skillet. Pour the chicken and vegetable filling into the skillet, smoothing it into an even layer.

Then lay the rolled dough over the top, pinching the edges to seal and creating a few slits for steam to escape.

Place the skillet in the preheated oven and bake for 25–30 minutes or until the crust is golden brown.

Remove the Skillet Chicken Pot Pie from the oven, allowing it to cool for about 5 minutes before serving.