Skillet Chicken Pot Pie

One-Skillet Chicken Pot Pie is a hearty and comfort food chicken recipe you make in an oven-safe skillet. Pie crust topping and delicious as can be. Whip this dinner up in no time and have it baking in the oven. No mess in the kitchen and a hearty dinner to serve up the family.

Course Dinner

Cuisine American

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Prep Time 10

Cook Time 35

Total Time 45

Servings -10 servings

Calories 439kcal

Author Kelsey

Equipment

Ingredients

1 tablespoon oil
2 pounds boneless skinless chicken breast, cut into bite-sized pieces
1 medium onion diced
1 large potato peeled cubed
2 cups frozen peas and carrots
1 teaspoon garlic powder
4 tablespoons butter
¼ teaspoon dried thyme leaves
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie crust
1 egg beaten

Instructions

Start by preheating your oven to 400 degrees.
In a cast iron skillet or oven proof pan you will want to add your oil and cook your chicken until it is fully cooked and golden brown. Remove from pan and then set aside. If need be batch cook the chicken.
Now you will add in your diced onion to the empty pan and cook for 2-3 minutes or until onions are softened. Then stir in your diced potato, peas, carrots, and spices and salt and pepper.
Stir offen and then toss in the butter and allow it to melt.
Carefully pour in flour and stir for a minute or two letting the flour fully mix. Then pour the chicken stock in slowly whisking the whole time.
Let cook a mintue or two, and then toss in your cooked chicken. Scrape bottom to remove any stuck on pieces.
Cover the skillet with your rolled out pie crust, and then cut slits for the pie crust to vent.
Brush with the beaten egg, and bake for 20-25 mintues or until pie crust is golden brown.
Remove the skillet chicken pot pie from oven and let sit 5-10 minutes. Then dish up this comforting pot pie.

Notes

Chicken: You can use rotisserie chicken or leftover chicken that is diced in up replace of fresh chicken.

Vegetables: Feel free to change out the vegetables used in this chicken pot pie recipe. You could even use frozen veggies in replace of fresh or canned.

Casserole: If you do not have an oven-safe pan, pour the mixture into an 8x8 casserole pan and top with pie crust and bake that way.

Storing: You will want to store your leftovers in an airtight container in the fridge for a few days. You can then reheat in the microwave. Or if you want to reheat in the oven then heat up in a covered dish in the oven.

Nutrition