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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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 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
- 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 🙂