Skillet Chicken Pot Pie is total comfort food and even better and quicker when you turn it into a skillet dinner. So delicious and simple to make.
I had no intentions of posting this Skillet Chicken Pot Pie recipe today. I made it for dinner last night after it came highly, highly recommended by my sister’s friend Kelli.
I wasn’t going to post it yet because I figured I’d make it and if we loved it, I’d remake it, make sure it looked “pretty,” snap some pictures and then post it sometime in the next couple weeks. After one bite last night, my plans changed. So I grabbed my camera and hurry and snapped a few pictures, so please forgive me because they’re not the greatest and don’t really do this chicken pot pie justice.
Chicken pot pie is total comfort food, I love it. I have a favorite recipe that my friend Heather gave me years ago that we all love. I still need to share it one of these days. When my sister told me about this skillet chicken pot pie, I jumped all over it because I love, love, love skillet dinners. This one couldn’t be easier especially because you use a rotisserie chicken and a store-bought pie crust. I’m talking easy peasy.
Normally I am all for short cuts, but for some reason last night I decided to go all “Bettty Crocker-ish” and make my own pie crust. While I was carefully laying it over the top, it cracked and kinda fell apart. I attempted to piece it back together, but I clearly didn’t do a very good job because all the gravy came oozing up through the cracks while it was baking, leaving puddles of gravy on top of the crust in spots. Now this ends up being a problem if you want the entire crust to turn golden and crispy.
So the moral of this story is, either stick with a pre-made crust that probably won’t crack or be extra, extra careful when you lay that homemade one down. Aaaand, if it does happen to split or crack, make sure you seal it up really, really well.
Anyway, we loved this. I made just a few adjustments to the original recipe including adding frozen corn instead of frozen peas. Because while I love fresh peas, cooked peas do not rank at the top of my favorites list (bleh!!!). We completely devoured this. So, so good!Print
Recipe Source: Adapted slightly from Country Living via my sister’s friend Kelli
I linked up at Buns in My Oven