Go Back
–+ servings
Chicken Pot Pie Recipe

Skillet Chicken Pot Pie

Loren Tucker
A traditional chicken pot pie recipe, kicked up just a notch!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 people
Calories 373 kcal

Equipment

  • 10" Cast Iron Skillet
  • A large bowl

Ingredients
  

  • 3 chicken breasts
  • ½ cup white onion, diced
  • 2 celery stalks, diced
  • 1.5 cups frozen mixed vegetables
  • 5 tbsp butter
  • ⅓ cup flour
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 2 tsp garlic powder
  • ½ tsp black pepper
  • Refrigerated pie crust
  • 1 egg

Instructions
 

  • Preheat the oven to 350ﹾF.
  • Melt 5 tbsp butter in a seasoned cast iron skillet over low heat. Increase heat to medium and cook the celery and onions, stirring until aromatic and translucent.
  • Slowly mix in the flour, stirring continuously until all has melted together.
  • Increase heat to medium-high and whisk in the chicken broth, bringing to a boil. Once boiling, reduce heat to low and add the heavy cream, stirring gently and maintaining a simmer.
  • Add the sage, rosemary, garlic powder, and black pepper. Simmer for five minutes, stirring occasionally. Do a quick taste test – add a pinch of salt or more pepper to your liking.
  • Add the 1.5 cups of mixed vegetables, stirring gently to coat completely.
  • Remove the cast iron from the heat. Add the cooked chicken into the cast iron, stirring to coat.
  • Transfer the mixture from the cast iron to a large bowl, scraping with a spatula to remove all the contents.
  • Wipe the cast iron pan clean with a paper towel and cover the bottom with the first pie crust. Add the mixture from the large bowl back into the skillet (on top of the pie crust).
  • Spread the second pie crust over the top, pressing the two crusts together to form a seal. Gently cut a few slits into the top of the pie.
  • Mix the egg with a teaspoon of water to make an egg wash and brush it over the top of the pie.
  • Bake for 40 minutes or until the crust is golden brown. Let rest on the counter before serving. Enjoy!

Nutrition

Calories: 373kcalCarbohydrates: 22gProtein: 43gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 172mgSodium: 703mgPotassium: 985mgFiber: 4gSugar: 2gVitamin A: 3841IUVitamin C: 19mgCalcium: 80mgIron: 2mg
Keyword chicken, chicken pot pie, pot pie, skillet
Tried this recipe?Let us know how it was!