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My Recipe Skillet Chicken Pot Pie

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Skillet Chicken Pot Pie Recipe Cast iron recipes, Chicken pot pie recipes, Cast iron skillet
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Description

The classic comfort food of chicken pot pie is always a favorite for dinner. When you want a delicious, filling dinner that's ready in minutes, this skillet chicken pot pie is the perfect dish. This skillet chicken pot pie comes together in 30 minutes and uses rotisserie chicken for maximum convenience. The pot pie filling is creamy and rich with chunks of tender chicken and vegetables. On top, it's finished with a buttery, flaky crust that bakes up golden brown. It's the perfect easy dinner that your family will love.

Prep Time

This skillet chicken pot pie comes together quickly and easily. Total prep time is about 15 minutes and it can be on the table in just 30 minutes. You'll need to preheat your oven to 350 degrees, and you'll also need a 9-inch skillet.

Cook Time

This skillet chicken pot pie takes about 15 minutes in the oven. The filling should be bubbling and the crust should be golden brown when it's done.

Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cooked chicken
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1 refrigerated pie crust

Instructions

Preheat the oven to 350°F. Heat the butter in a 9-inch oven-safe skillet over medium heat. Add the onion, carrots, celery, and garlic and cook until the vegetables are softened, about 5 minutes. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute. Slowly pour in the chicken broth and cream, stirring to combine. Cook until the sauce is thickened and bubbling, about 5 minutes. Stir in the chicken, thyme, sage, salt, and pepper. Add the peas and corn and stir to combine. Unroll the pie crust and lay it over the top of the skillet. Trim the edges of the crust and crimp to seal. Cut several slits in the top of the crust to allow steam to escape. Bake the chicken pot pie until the crust is golden brown and the filling is bubbling, about 15 minutes.

Equipment

  • 9-inch oven-safe skillet
  • Measuring cups and spoons
  • Spatula

Notes

If you don't have an oven-safe skillet, you can make the pot pie filling in a regular skillet and then transfer it to a 9-inch pie dish before topping with the crust.

Nutrition: Per Serving

  • Calories: 527
  • Total Fat: 28 g
  • Saturated Fat: 12 g
  • Cholesterol: 90 mg
  • Sodium: 755 mg
  • Carbohydrates: 37 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Protein: 26 g

Recipe Tips

This skillet chicken pot pie is a great way to use up leftovers. If you have cooked chicken, vegetables, or even mashed potatoes, you can stir them in to the pot pie filling. You can also mix and match the vegetables to use what you have on hand. Another great way to customize this recipe is to top it with biscuits instead of a pie crust. Just drop biscuit dough over the top of the filling and bake until the biscuits are golden brown and the filling is bubbly.


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