Skillet Chicken Pot Pie

by Becky
Published: Updated:

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. 

This recipe is sponsored by Marquette Castings

I use a Marquette Castings carbon steel skillet for this recipe. The carbon steel skillet is made in the USA in Michigan.  Carbon steel is more durable and less sticky than stainless steel.  In addition to that, a carbon steel skillet is also more versatile than stainless steel and can go from the stovetop to the oven. Carbon steel or cast iron works for this recipe.

Carbon steel acts like a nonstick skillet but without any of the harmful chemicals or coatings. All cookware from Marquette Castings is backed by a lifetime warranty. You can check this awesome skillet HERE. Psst… use my exclusive discount code SEASONAL for 5% off!

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. 
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: CAST IRON, CHICKEN, ONE DISH, PIE, POT, SKILLET
Servings: 6

Ingredients

INGREDIENTS

  • 1 ½ cups chopped carrots
  • ½ cup chopped garlic scapes
  • 2 cups cubed potatoes
  • 1 cup peas
  • 1 cup chopped cooked chicken
  • cup flour
  • 4 cups chicken broth divided- or as an alternative use 2 cups chicken broth + 2 cups milk
  • Salt and pepper to taste I added 1 teaspoon salt because my broth is homemade and low in salt
  • 2 sage leaves and a sprig of rosemary chopped finely
  • 1 pie crust
  • Egg wash: 1 egg + 1 tablespoon water

Instructions

  • Put some oil down in the skillet then add carrots, garlic scapes, and potatoes. 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 the remaining 2 cups of chicken broth (or 2 cups milk as an alternative) with the flour in a separate bowl.
  • Pour the flour and liquid mixture into the skillet.
  • Then add peas, chicken, and herbs. Simmer until the sauce thickens, it will be very full!
  • 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 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 🙂

You may also like

4 comments

Laura June 16, 2022 - 6:04 pm

Looks great! Can you post your pie crust recipe please?

Reply
theseasonalhomestead June 18, 2022 - 10:18 pm

Hi Laura, I used one from a cookbook I have, it’s my favorite and can be found here https://amzn.to/3n0rOoN (affiliate link) I use half all purpose and half whole wheat flour for savory pie crusts. And since I’m currently dairy free we used all lard from our pig, instead of a lard and butter combo.

Reply
Kali June 16, 2022 - 10:22 pm

I second secondary a pie crust recipe and directions on freezing!

Reply
theseasonalhomestead June 18, 2022 - 10:23 pm

I used one from a cookbook, perhaps someday I’ll come up with my own! But for now, here’s a link to the cookbook, it’s a favorite of mine- https://amzn.to/3n0rOoN (affiliate link) I do half whole wheat and half all purpose flour when making a savory pie crust.

Reply

Leave a Comment

Recipe Rating