Skillet Chicken Pot Pie
Skillet Chicken Pot Pie
Growing up, I had a steady diet of those mini Marie Callender's Chicken Pot Pies. I couldn’t get enough of them. I would eat them so fast I always scorched the roof of my mouth. I found this recipe on Tasty. It’s an easy one-pot recipe you can make for the whole family in a 10-12” skillet. If you prefer turkey pot pies, you can substitute dark turkey meat for the chicken. Make sure you let it cool a bit before serving!
Servings
6-10
Prep time
60 min
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breast, cubed
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- ½ white onion, chopped
- 2 cloves garlic, minced
- 1 cup yukon gold potatoes, cubed
- 2 cups frozen peas and carrots
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 frozen prepared pie crust, thawed
- 1 egg, beaten
Preparation
Preheat the oven to 400˚.
Heat the olive oil in a cast iron skillet over medium heat. Add the chicken, season with kosher salt and fresh cracked pepper. Cook until the meat is golden brown on the outside and no longer pink in the center and juices run clear. Remove chicken from the pan and set aside.
Add the onion and garlic to the skillet. Sauté until onions are translucent. Add the potatoes and sauté for about 5 minutes. Add the carrots and peas and stir everything together. Melt the butter in the skillet. Once the butter is melted, sprinkle flour over the top of the vegetables. Stir immediately to avoid lumps. Add the chicken broth and bring to a boil. Once the sauce has thickened a bit, season with salt and pepper. Remove the pan from the heat and set aside.
Place the pie crust over the top of the pan and fold the edges over the outside lip of the pan. Brush the top of the pastry with the egg, and cut 4 slits in the center so the steam can release. Bake for 25-30 minutes or until golden brown.
