Description
This One-Skillet Chicken Pot Pie is a comforting and hearty meal that combines tender chicken, fresh vegetables, and a creamy sauce topped with a flaky golden crust. Prepared in a single cast iron skillet, it simplifies traditional pot pie cooking by sautéing the filling directly in the skillet before baking with the pie crust, offering a delicious and convenient dinner option perfect for family meals.
Ingredients
Scale
Filling
- 1/2 cup butter
- 1/2 cup onion, chopped
- 1 cup carrots, chopped
- 1/2 cup celery, chopped
- 2/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/8 teaspoon celery seed
- 1 (14-ounce) can chicken broth
- 1 cup milk
- 1 1/2 to 2 cups cooked chicken, shredded or chopped
- 1 cup frozen green peas
Crust
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 350°F (175°C). In a 9 or 10 inch cast iron skillet, melt the butter over medium heat. Once melted and hot, add the chopped onions, carrots, and celery. Sauté these vegetables until the carrots become crisp-tender, which should take about 8 minutes.
- Mix Dry Ingredients: While the vegetables are cooking, combine the all-purpose flour, salt, black pepper, and celery seed in a small bowl. This mixture will be used to thicken the filling.
- Make the Sauce: When the vegetables are softened, tilt the skillet slightly to allow the butter to pool at the bottom. Whisk in the flour mixture to make a thick paste. Gradually pour in the chicken broth and milk, stirring continuously to incorporate the liquids smoothly. Continue to cook and stir the mixture for a couple of minutes until it thickens into a creamy sauce.
- Add Chicken and Peas: Stir in the cooked chicken and frozen peas evenly into the sauce. Once combined, turn off the heat under the skillet.
- Assemble and Bake: Carefully lay the unbaked pie crust over the skillet filling. Pinch or press the edges of the crust down slightly to seal it. Sprinkle the top of the crust with a little salt and pepper for flavor. Immediately place the skillet in the preheated oven to bake. Bake for 40 to 45 minutes or until the crust turns a beautiful golden brown.
- Rest and Serve: Remove the skillet from the oven and allow the pot pie to set for 10 minutes. This resting time helps the filling to thicken further and makes serving easier. Serve warm and enjoy your comforting One-Skillet Chicken Pot Pie!
Notes
- You can substitute frozen peas with fresh peas if available, adding them when the sauce thickens.
- Ensure the chicken is cooked beforehand; rotisserie chicken works well for a quick preparation.
- For a richer flavor, whole milk or 2% milk is recommended.
- Be careful when removing the hot skillet from the oven; use oven mitts and place it on a heatproof surface.
- Allowing the pot pie to rest after baking prevents the filling from being too runny when served.
