Skillet Chicken Pot Pie
Transform dinner into a comforting classic with this **Skillet Chicken Pot Pie**, a one-pan wonder that's perfect for busy weeknights or cozy family meals. Featuring tender shredded chicken, vibrant vegetables like carrots, peas, and celery, and a rich, creamy sauce infused with fresh thyme, this dish takes traditional pot pie to the next level. Crowned with a buttery, golden pie crust baked right in the skillet, it’s as beautiful as it is delicious. With just 20 minutes of prep time and a single-pan cooking method, this recipe is as convenient as it is satisfying. Serve piping hot and watch as this hearty, homemade favorite becomes an instant hit. Keywords: chicken pot pie, skillet recipe, hearty dinner, comfort food, one-pan meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 cup frozen peas
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 piece refrigerated pie crust
- 1 large egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side, or until fully cooked. Remove the chicken from the skillet and shred it using two forks.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery and cook for 5-6 minutes, until softened.
Stir in the frozen peas and cook for another 2 minutes.
Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour, cooking for 1-2 minutes until the mixture becomes golden and bubbly.
Slowly whisk in the chicken broth and heavy cream, ensuring a smooth consistency. Continue cooking and stirring for 3-4 minutes until the sauce thickens.
Stir in the shredded chicken, remaining salt, remaining pepper, and thyme. Mix well to combine. Turn off the heat.
Roll out the refrigerated pie crust and carefully place it over the skillet, trimming any excess dough. Tuck the edges into the skillet and cut a few small slits in the crust to allow steam to escape.
Brush the pie crust with the beaten egg to give it a golden sheen when baked.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown.
Remove the skillet from the oven and let it cool for 5 minutes before serving. Enjoy your warm, hearty skillet chicken pot pie!
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
