Skillet Chicken Pot Pie is the ultimate comfort food, combining the creamy, savory filling of a classic pot pie with the convenience of a one-pan dish. Packed with tender chicken, hearty vegetables, and a rich, flavorful sauce, it’s topped with a flaky golden crust baked to perfection. This dish simplifies the traditional pot pie without losing any of its homey charm, making it perfect for weeknight dinners or cozy gatherings. The skillet preparation adds a rustic touch and ensures easy cleanup, so you can spend more time enjoying the meal.
Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- 1 refrigerated pie crust or puff pastry sheet
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Vegetables: Heat butter and olive oil in a large oven-safe skillet over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Make the Sauce: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, then gradually whisk in the chicken broth and milk. Bring the mixture to a simmer, stirring constantly, until it thickens.
- Add Chicken and Peas: Stir in the shredded chicken, peas, thyme, salt, and pepper. Remove the skillet from heat.
- Add the Crust: Roll out the pie crust or puff pastry and place it over the skillet, trimming any excess. Press the edges against the skillet for a snug fit. Cut a few slits in the crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky.
- Serve: Let the pot pie cool for 5 minutes before serving directly from the skillet.
Skillet Chicken Pot Pie is a delightful dish that feels like a warm hug on a plate. With its rich, creamy filling and buttery crust, it’s sure to become a family favorite!
