Golden Skillet Chicken Pot Pie
A comforting and easy-to-make skillet chicken pot pie that's perfect for family dinners.
Equipment
- 1 10-inch cast iron skillet
- 1 wooden spoon
- 1 oven preheated to 400°F
Ingredients
Filling
- 2 cups cooked chicken diced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup mixed vegetables carrots, peas, corn
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
Crust
- 1 pre-made pie crust
- 1 egg beaten
Instructions
Preparation
- Season chicken with salt and pepper. Sauté in a skillet until golden brown. Remove and set aside.
- In the same skillet, cook mixed vegetables until tender. Stir in chicken broth and heavy cream.
- Add flour to the skillet, stirring continuously until the mixture thickens.
- Return the chicken to the skillet. Mix well with the sauce and vegetables.
- Roll out the pie crust and place it over the skillet. Cut slits in the top to allow steam to escape.
Serving
- Transfer the skillet to the oven and bake at 400°F for 30 minutes or until the crust is golden brown.
- Allow the pie to cool for 10 minutes before slicing and serving.
Storage
- Place leftovers in an airtight container and refrigerate for up to three days.
Notes
Pro Tips: Use a cast iron skillet for even cooking. Brush the crust with egg wash for a golden finish. Ingredient Substitutions: Substitute heavy cream with milk for a lighter version. Use leftover turkey instead of chicken. How to Serve: Pair with a side salad or steamed vegetables. Storage & Freshness: Keep in the fridge for up to three days. Reheat in the oven to maintain crispiness. Make-Ahead Tips: Prepare the filling in advance and store it in the skillet. Add crust and bake when ready to serve.