Skillet Chicken Pot PieAngie McGowan
Here is an easy recipe for a delicious homemade skillet pot pie with a tender, flaky homemade crust. Nothing gives you that warm, cozy feeling like a freshly made chicken pot pie. With so many pot pies being sold in the frozen food isle, it’s a wonder this classic dish doesn’t get the love it once did. A homemade pot pie is far superior to any frozen pre-made imitation, and they can be so easy to make. I took a few shortcuts in this recipe to make it a little easier. A traditional pot pie is made with a whole chicken, but instead I used chopped boneless skinless chicken breasts. I also saved some time, and calories, by only using only a top crust. By making the pot pie family style in one large skillet, instead of smaller individual ones, it also saves time. You can easily use a store bought pie crust to top your pot pie (or even flaky canned biscuits), but I have included a delicious, flaky pie crust recipe here that is sure to impress.
Skillet Chicken Pot Pie Recipe
Ingredients For the Crust
1 stick butter, sliced in small pats and very cold
1 1/4 cups all purpose flour
1/2 teaspoon flour
Ingredients For the filling
2 lbs boneless skinless chicken breasts, diced
4 stalks celery, sliced
4 medium carrots, sliced
1/2 large onion, diced
1 cup frozen, defrosted green peas
1 clove garlic, diced
2 cups chicken stock, warmed
1 teaspoon dried herbs de province
1/2 cup milk
3 tablespoons butter
3 tablespoons flour
2 tablespoons olive oil
Method For the Crust.
1. Preheat oven to 350 degrees.
2. Add flour, salt and sliced butter to your food processor. Pulse until mixture becomes grainy. Add egg and pulse just until dough comes together.
3. You can also use a hand-held pastry blender to blend the dough. Use the blender with the butter, flour and salt first to get a grainy mixture, then add the egg and mix until the dough comes together.
Form the dough into a disc and place in the middle of a gallon zip lock bag. Place in the refrigerator until ready to use.
Method For the filling.
1. Preheat oven to 350 degrees. Preheat large cast iron skillet. Salt and pepper diced chicken. Drizzle one tablespoon olive oil in skillet. Add chicken and cook until no longer pink. Remove chicken from pan and set aside. Drizzle pan with another tablespoon of olive oil. Add celery, carrots, onions and garlic. Sprinkle with a little pinch of kosher salt. Saute until vegetables just begin to turn translucent. Remove vegetables and set aside. Turn heat to low and add butter. Melt butter and then whisk in flour. Add a little pinch of kosher salt. Cook, while constantly whisking, for 2 – 3 minutes over medium heat, or just until flour smells nutty. Pour warmed chicken stock into pan and whisk well. Add herbs. Turn heat to high and bring to a boil while whisking constantly. Pour in milk and bring back to a boil. Turn heat off and add chicken and sauteed vegetables and defrosted peas.
2. Remove dough from refrigerator and leave in the gallon bag. Remove as much air from the bag as possible and leave the bag cracked to release any trapped air. Take a rolling pin and roll the dough to the edges of the bag, creating a uniform thickness. Don’t worry about rolling it into the corners of the bag. Cut off the top of the bag, so there is now just half the bag under the pie dough. Place the dough, dough side down and plastic side up on top of the skillet. Carefully peal off the plastic bag. Tuck in the edges of the dough so that all the dough is in the pan and sealed to the edges of the skillet. Cut vent holes in the pie dough with a paring knife.
3. Bake for 1 hour at 350 degrees.