Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
2
votes
Skillet Chicken Pot Pie
Skillet chicken pot pie is a comfort meal in a pan! Made all in one pan and finished in the oven, it's a delicious mess-free dish.
Course
Main Course
Cuisine
American
Keyword
cast iron chicken pot pie, skillet chicken pot pie
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
people
Calories
416
kcal
Author
Alli
Equipment
Cast Iron Skillet
Ingredients
2
tablespoons
butter
1/2
onion
diced
1
carrot
diced
1
stalk
celery
diced
2
tablespoons
flour
1
cup
chicken broth
or water
1
cup
milk
1
cup
cream
1 1/2
cups
chicken
cooked and diced
1/2
cup
peas
frozen
1
teaspoon
salt
1/2
teaspoon
pepper
1/2
teaspoon
thyme
ground
1/2
teaspoon
sage
ground
1
pie crust
see note
1
egg
1
teaspoon
water
Instructions
Preheat oven to 375ºF.
In a large cast iron skillet (or any other over-safe skillet), melt butter.
Add onoins, carrots, and celery. Cook until they start to become tender, about 5 minutes.
Add the flour and mix until all the veggies are coated. Cook until light golden brown, about 2 minutes.
Add the chicken broth and stir until well combined.
Add the milk, cream, chicken, peas, salt, pepper, thyme, and sage.
Stir well and cook until bubbly.
Top with pie crust, tucking any excess underneat so the crust fits on the top of the skillet.
Combine the egg and teaspoon of water. Brush over the top of the pie crust. Cut 3-4 vents in the top of the crust.
Bake for 25 minuets, or until the pie crust is golden brown.
Notes
You can use a store-bought pie crust or make a homemade pie crust.
Click here
for my homemade pie crust recipe and step-be-step tutorial!
Nutrition
Calories:
416
kcal
|
Carbohydrates:
23
g
|
Protein:
10
g
|
Fat:
32
g
|
Saturated Fat:
16
g
|
Cholesterol:
90
mg
|
Sodium:
746
mg
|
Potassium:
288
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
2626
IU
|
Vitamin C:
10
mg
|
Calcium:
94
mg
|
Iron:
1
mg