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. 

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

Serves: 6-8 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 9 voted )

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Ingredients

• 1 ½ cups chopped carrots 
• ½ cup chopped garlic scapes
• 2 cups cubed potatoes
• 1 cup peas
• 1 cup chopped cooked chicken
• ⅓ 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

1. Put some oil down in the skillet then add carrots, garlic scapes, and potatoes. Saute for about 5 minutes, stirring often.
2. 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. 
3. Meanwhile mix the remaining 2 cups of chicken broth (or 2 cups milk as an alternative) with the flour in a separate bowl.
4. Pour the flour and liquid mixture into the skillet.
5. Then add peas, chicken, and herbs. Simmer until the sauce thickens, it will be very full!
6. 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. 
7. Then mix together the egg wash and brush onto the pie crust.
8. Place the entire skillet in the oven and cook at 425ºF for 30 minutes.
9. 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 🙂