Skillet Chicken Pot Pie
A skillet chicken pot pie is an easy version of chicken pot pie where all the cooking happens in one skillet. It still has all the comforting flavor of chicken pot pie but without all the work. Do you have leftover chicken and a frozen pie crust? Then the time is cut down to less than a half an hour of prep.
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Because I source all my vegetables from our garden, I’ve made this recipe to work with all spring vegetables: carrots, peas, garlic scapes, and new potatoes.
If you don’t have some of these, don’t worry, this recipe is very versatile just add an equal amount of a different vegetable. For example you can trade the garlic scapes for onions.
Skillet Chicken Pot Pie
I’ve always thought of chicken pot pie as a very intensive meal, but it doesn’t have to be. Do you have leftover chicken and a frozen pie crust? Then the time is cut down to less than a half an hour of prep. When you make a skillet chicken pot pie the entire meal is kept to one skillet and it is the perfect ratio of crust to filling.
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Ingredients
INGREDIENTS
- 1 ½ cups carrots chopped
- ½ cup garlic scapes chopped
- 2 cups potatoes cubed
- 1 cup peas
- 1½ cups cooked chicken chopped
- ⅓ cup flour
- 2-3 cups chicken broth
- 2 cups milk
- Salt and pepper to taste I added 1/2 teaspoon salt because my broth is homemade and low in salt
- 1 teaspoon dried thyme
- 1 pie crust
- Egg wash: 1 egg + 1 tablespoon water
Instructions
- Add 1 to 2 tablespoons oil to a 12 inch skillet then add carrots, garlic scapes, and potatoes. Turn heat to medium and saute for about 5 minutes, stirring often.
- Then add 2 cups of chicken broth and bring to a simmer. You want the vegetables to be just starting to get soft, they don’t need to cook completely because they will go in the oven to cook the rest of the way. This usually only takes about 5 minutes over medium low heat.
- Meanwhile mix 2 cups of milk with the flour in a separate bowl.
- Pour the flour and milk mixture into the skillet.
- Then add chicken and herbs. Simmer until the sauce thickens. If the sauce is too thick add a little extra chicken broth. See recipe notes.
- Turn off the heat and stir in the peas. Add salt and pepper to taste.
- Place pie crust over the top of the skillet and fold under the edges. You can slit the top if you want but it’s really not necessary since the filling and bubble around the sides.
- Then mix together the egg wash and brush onto the pie crust.
- Place the entire skillet in the oven and cook at 425ºF for 22 – 30 minutes.
- Let cool for about 15 minutes after removing from the oven. Of course this is optional but if you want the sauce to thicken and the pot pie to not burn your mouth, then be patient and wait a bit before serving 🙂
Notes
- To make this recipe dairy-free, swap out the milk for an additional 2 cups of chicken broth.
- When simmering the potatoes and other vegetables, some of the liquid will evaporate. This means that the sauce could become too thick. If after putting in the milk and flour mixture it thickens up too much, add more chicken broth a quarter cup at a time until it gets to be the right consistency.
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