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
- 2 Tbsp. butter
- 1/2 cup chopped onion
- 4 medium carrots, chopped
- 2 stalks celery, chopped
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- 3 Tbsp. all-purpose flour
- 5 Tbsp. heavy cream
- 2 1/2 cups chicken broth
- 5 cups shredded cooked chicken
- 1 cup frozen peas or corn
- 1/4 tsp. dry dill
- 1 store-bought pie crust
- 1 Egg, beaten
- Preheat oven to 400 degrees F. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, and celery, cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
- Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in cream and broth, using a whisk. Stir until well combined. Add chicken, corn/peas, and dill and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat.
- Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough over top of chicken mixture, making sure it goes all the way to the edge of the skillet. Brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 25-30 minutes.
This chicken pot pie is not a super “wet” pot pie, so if that’s what you’re looking for then you may want to increase the amounts of flour, chicken broth and cream. As it bakes in the oven the gravy absorbs into the filling.
Also, make sure when you lay the crust over the top that you get it right to the edge of the skillet and push it against the edge of the skillet using your fingertips. If it cracks when you lay it across, be sure to pinch those cracks together.
Recipe Source: Adapted slightly from Country Living via my sister’s friend Kelli
I linked up at Buns in My Oven