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Baked chicken pot pie on wire rack with spoonful being removed.
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5 from 1 vote

Skillet Chicken Pot Pie

When there's leftover chicken or turkey, this recipe for homemade skillet chicken pot pie is the answer to an easy dinner. A creamy chicken stew loaded with onions, peas, and carrots, and baked under a rich, flaky crust, it's comfort food at its best. Feel free to improvise with the vegetables and seasoning, the recipe is blank canvas in that regard.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: chicken
Cuisine: American
Servings: 6
Calories: 261kcal

Ingredients

  • 6 tablespoons butter
  • 1 cup onion finely diced
  • 1 cup carrot finely diced
  • 2 teaspoon dried thyme
  • cup all-purpose flour
  • 3-4 cups low-sodium chicken or turkey broth
  • ¾ cup heavy cream
  • 3 cups cooked chicken or turkey diced or shredded
  • 1 cup frozen peas
  • 1 teapoon smoked paprika optional
  • Salt and fresh ground black pepper to taste
  • 1 pie crust thawed, homemade or refrigerated

Egg wash

  • 1 egg mixed with 1 tablespoon water

Instructions

  • Preheat the oven to 400°F.
  • Melt the butter in a 14-inch cast iron or ovenproof skillet. Add the onion, carrots, and thyme and cook, stirring often, until softened, about 2 minutes.
  • Sprinkle the flour over the vegetables and stir. Cook, stirring over medium heat for 1 minute.
  • Add the broth, stirring constantly. Add the cream, chicken, peas, and smoked paprika. Bring to a simmer, stirring often, and cook until sauce has thickened, 2 to 3 minutes. Season with salt and pepper to taste.
  • Roll out the pie crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the pan. Brush the crust with the egg wash and cut vents in the top of the crust.
  • Bake until very golden and bubbly and the crust is done, 30 to 40 minutes. Let  cool for a little bit before serving.

Video

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Notes

Make Ahead Tips: The filling can be prepared, cooled and refrigerated for up to 8 hours. And the pot pie can be assembled and refrigerated, covered, for up to 1 day before baking and serving.
 

Nutrition

Serving: 6g | Calories: 261kcal | Carbohydrates: 14.9g | Protein: 6g | Fat: 20.6g | Cholesterol: 55.8mg | Sodium: 101.2mg | Sugar: 3.4g