Skillet Chicken Pot Pie
Skillet Chicken Pot Pie is full of chicken and vegetables that are cooked in one skillet then covered with pie dough and baked in the oven. Use a cast iron skillet (or an oven safe skillet) and everything can be done in one pan.
This is another post from a cooking class that I attended. The pictures were taken in a hurry and at a different location than my home. The recipe was given to us by the chef and the Skillet Chicken Pot Pie tasted excellent. Your pot pie will be a little wetter than the picture when it comes out of the oven. We made and baked the pot pie at the class, took it home and I reheated it the next day for this picture so most of the liquid was absorbed and it was still delicious!
Ingredients – plus the chicken.
In a large oven safe skillet
(like cast iron),
add the oil over medium heat.
Add the chicken to the skillet and
season with salt and pepper. Cook,
without stirring, on one side until the
chicken starts to turn white on the bottom.
Turn the chicken over and continue
to cook until no pink remains.
Stir in the celery, carrots,
onions and thyme to the skillet.
Continue to cook, stirring frequently,
until the onion is transparent.
Push everything toward the edge of the
skillet making the center clear of food.
Place the butter into the center trying to
keep it from melting into the vegetables.
Once the butter is melted, quickly
whisk the flour into the butter
trying not to leave any lumps.
Slowly add the chicken
broth stirring constantly.
Add the milk, bring to a simmer.
Simmer for 5 minutes.
Add the peas and potatoes. Simmer on
low for 10 minutes stirring frequently.
Stir in the parsley, salt and pepper to
taste and remove from the heat.
In a small bowl whisk the egg and set aside.
Place the pie crust on top of the vegetables.
Be careful of the hot pan. Make sure
the dough doesn’t go over the edge
of the pan. Tuck the dough inside the
pan instead and touching the edge.
Poke small slits all over the dough.
Remember I made this in class and we had
to split the recipe so we used aluminum
pans so we could take them home.
Cover the top of the dough with a light
coating of the egg and bake in a preheated
375 degree oven for 45 – 60 minutes or
until the top is a golden brown.
Let the pot pie rest for 10 minutes then serve.
Skillet Chicken Pot Pie
- 1 Tbsp. vegetable oil
- 1# boneless skinless chicken breasts, diced into 1″ pieces
- salt to taste
- pepper to taste
- 1/3 cup onion, diced
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/4 tsp dried thyme
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1 & 1/4 cup chicken broth
- 12 oz. evaporated milk
- 1 cup green peas
- 1/4 cup chopped fresh parsley
- 1 cup frozen cubed potatoes, thawed
- 1 egg
- 1 premade pie crust dough (refrigerated box from the store works well or make your own)
- Preheat oven to 375 degrees.
- In a large oven safe skillet, heat the oil over medium heat.
- Add the chicken and season to taste with salt and pepper.
- Cook the chicken on one side, without stirring, until the bottom turns white. Turn over the pieces cooking until no pink remains.
- Add the celery, carrots, onions and thyme. Cook, stirring frequently, until the onion is transparent.
- Push everything to the edge of the skillet leaving the center clear of food.
- Place the butter into the center and once melted, immediately whisk the flour into the butter trying not to leave any lumps.
- Slowly add the chicken broth stirring constantly until combined.
- Stir in the milk, bring to a simmer and simmer for 5 minutes.
- Add the peas and potatoes. Simmer for 10 minutes stirring frequently.
- Stir in the parsley and, if needed, more salt and pepper to taste then remove pan from the heat..
- In a small bowl whisk the egg with a fork and set aside.
- Place the pie crust on top of the skillet, rolling it larger if needed to fit the pan. Make sure you don’t place the dough over the edge of the pan. Instead, carefully roll the edge of the dough and place it right at the inside edge of the pan.
- Using a sharp knife, cut small slits all over the dough to allow for the steam to escape.
- Brush a light coating of egg all of the top of the dough.
- Bake for 45 – 60 minutes or until the top is golden brown.
- Let the pot pie rest for 10 minutes then serve.