Skillet Chicken Pot Pie: A Comforting One-Pan Dinner

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If you’re looking for a cozy, comforting meal that’s quick and easy to make, skillet chicken pot pie is perfect for you. This dish offers all the classic flavors you love, with a tender filling of chicken and veggies topped with a flaky crust. It’s a great way to use up leftover or rotisserie chicken, making your weeknight dinners a breeze.

Using a skillet, you get to enjoy a delicious, home-cooked meal without all the fuss of traditional pot pie. You can whip this up in less than an hour, and it’s versatile enough to adapt with different vegetables or even a pie crust or biscuits on top. You’ll appreciate how the rich, creamy sauce ties everything together, providing a satisfying meal that everyone in the family will love.

Whether you’re a seasoned cook or just starting out, this recipe promises a satisfying and hearty meal that you’ll want to make again and again. Grab your skillet, gather your ingredients, and get ready to dive into a comforting chicken pot pie that’s sure to become a favorite in your household.

Exact Ingredients (+ Possible Substitutes)

Here are the ingredients you’ll need for a delicious Skillet Chicken Pot Pie:

Main Ingredients

• 
  

  Chicken: 2-3 chicken breasts, chopped into 1-inch pieces.
  Substitute: Turkey or rotisserie chicken could also work.

  
  

• Vegetables:

  • Onion: 1 medium, chopped.
  • Carrot: 2 large, sliced.
  • Celery: 2 stalks, chopped.
• 
  

  Butter or Olive Oil: 2 tablespoons for sautéing.
  Substitute: Margarine or coconut oil.

  
  
• 
  

  Garlic: 2-3 cloves, minced.
  Substitute: Garlic powder (1/2 teaspoon).

  
  

For the Sauce

• 
  

  Flour: 1/4 cup for thickening.

  
  
• 
  

  Chicken Broth: 2 cups.
  Substitute: Vegetable broth.

  
  
• 
  

  Milk or Cream: 1 cup.
  Substitute: Almond milk or soy milk.

  
  

• Seasonings:

  • Salt & Pepper: To taste.
  • Thyme: 1 teaspoon.
    Substitute: Rosemary or mixed herbs.

Crust

• Puff Pastry or Pie Dough: Enough to cover the skillet.
  Substitute: Biscuit dough or crescent rolls.

Additional Ingredients

• Red Pepper Flakes: Optional, for a bit of heat.
  Substitute: Paprika or cayenne pepper.

Optional Additions

• Peas: 1/2 cup.
  Substitute: Green beans or corn.

Mix and match these ingredients based on your preferences and what you have available. You’ll still end up with a warm, comforting meal!

Instructions

1. Preheat:
Preheat your oven to 400°F (200°C).

2. Prepare Ingredients:
Chop the onion, celery, and chicken into bite-sized pieces.

3. Cook Vegetables:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and celery and cook until they are soft and translucent, about 3 minutes.

4. Cook Chicken:
Add the chicken pieces to the skillet. Season with salt, pepper, and a pinch of thyme. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.

5. Make Sauce:
Stir in 1/4 cup of flour and cook for 1 minute. Gradually add 2 cups of chicken broth, stirring constantly until the sauce thickens. Then, add 1/2 cup of half and half and cook for another 3-5 minutes until the mixture thickens again.

6. Add Vegetables:
Stir in 1 cup of frozen peas. Remove the skillet from the heat.

7. Prepare Pastry:
Roll out a sheet of puff pastry on a lightly floured surface. Cut four slits into the pastry to allow steam to escape during baking.

8. Assemble Pie:
Place the pastry on top of the skillet, covering the chicken mixture. Whisk an egg with a tablespoon of milk and brush it over the pastry for a golden finish.

9. Bake:
Place the skillet in the preheated oven. Bake for about 25 minutes or until the filling is bubbling and the pastry is golden brown.

10. Serve:
Let the chicken pot pie cool for a few minutes before serving. Enjoy your meal!

Tips, Tricks & Storing

Storing Your Skillet Chicken Pot Pie

• Refrigerator: Store your chicken pot pie in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
• Freezer: If you want to keep it longer, wrap the cooled pie tightly in plastic wrap. Place it in a freezer-safe bag or container. It will last up to 3 months in the freezer.

Reheating Instructions

• Refrigerated Pie: Preheat your oven to 350°F (175°C). Cover the pie with foil and heat for about 20-30 minutes.
• Frozen Pie: Let it thaw in the refrigerator overnight. Follow the same steps as for the refrigerated pie.

Tips for Perfect Pie

• Use high-quality butter for the best flavor.
• Thaw puff pastry at room temperature before use to avoid tearing.
• Sauté veggies until they are just tender to maintain texture and flavor.
• Whisk the sauce occasionally while simmering to keep it smooth.

Useful Tools

• Cast iron skillet or any oven-safe skillet for cooking and baking.
• Whisk for smooth and lump-free sauce.
• Food storage containers for storing leftovers.

Make sure your skillet chicken pot pie always tastes great by following these tips and tricks. Enjoy every bite!