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Skillet Chicken Pot Pie

By Angie McGowan |

Skillet Chicken Pot Pie
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 egg
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
kosher salt
pepper
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.

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About Angie McGowan

angie-mcgowan

Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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20 thoughts on “Skillet Chicken Pot Pie

  1. [...] have some very exciting news, I am now working with Babble’s Family Kitchen! You can find my easy skillet chicken pot pie recipe there. You can leave comments there, thanks! Serves 4  Print The Entire Post with [...]

  2. Amanda says:

    This is totally gorgeous! I love cooking in my cast iron skillet and I adore chicken pot pie. What a winner!

  3. marla {family fresh cooking} says:

    Love this recipe-such a fun little pot pie.

  4. Jaime says:

    Mmmm, I made this once, and I LOOOVVVE it!

  5. c says:

    this looks amazing! I am craving this!

  6. Alta says:

    What a delicious-looking pot pie! Perfect for the cooler weather too.

  7. cc says:

    Since I hate making pie crusts, I’ve gone to subbing skinny mashed potatoes (borrowed from Shepherd Pie receipes) on top. Like better.

  8. Erica says:

    VERY STUPID QUESTION…If i wanted to use the canned biscuits, would I divide an individual biscuit to cover the filling? I’ve never made a pot pie before, so I assume the biscuits would bake when the pot pie is baking.

  9. Lori says:

    I substitute green beans for the green peas and also add sweet corn to the mixture. Family loves it.

  10. Cari says:

    What about measurements for dough ingredients ???

  11. dana says:

    but…a STICK of butter?! no thanks.

  12. dana says:

    actually, i take that back. if it’s one tablespoon of butter per serving, then that is not so terrible once in awhile.:)

  13. cyndi says:

    good reciepe..made better by adding corn and I diced potatos, also added a can cream of chicken soup to sauce…yummy

  14. miamigal says:

    That seems like a ton of butter for the crust. I am going to try puff pastry instead.

  15. Angie McGowan says:

    Erica- You can use can biscuits to cover the top, I like the flaky layers type can biscuits.

    Cari- The terms dough and crust are used interchangeably in this recipe, look for dough measurements under “ingredients for crust”

  16. fun says:

    boo!! i did such a good job reading the instructions i forgot the herbs de province. it was not in the instructions and i completely forgot about it. itll probably be good anyway but, poop!!

  17. I just wanna say that your website is very great. If you post more stuff like these, I’ll follow your blog to read more interesting stuff.

  18. Yes, I quiet agree with you .good post and I will surely come back to read more of your article. I have also just subcribed to your post

  19. j ‘aime les chiens et les jeux de chien

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