Easy Skillet Pot Pie - Food Today
Not quite the type of pie we’ve been obsessing over all month long , but a pie nonetheless. (How are your pie crust designs coming along?)
Let’s paint a picture. It’s the day after Thanksgiving. You hit up all the black Friday sales. You’re tired , hanging with your crew , probably still full , baking cookies , or maybe even at work? Ugh! Maybe I can help you. This pot pie answers 1 day-after-Thanksgiving question “what the heck can I do with all this leftover turkey?!”
Unless , of course , you make killer leftover Thanksgiving dinner sandwiches like Monica Geller. Moist-maker and all!
But let me sway you in the direction of pot pie. If only your screen could be scratch ‘n’ sniff!!!
GUYS. guys , guys , guys , GUYS. i can hardly contain my excitement because today’s the day i FINALLY get to share this EPIC skillet chicken pot pie recipe with you. i’ve been keeping it a secret for about a month(!) at this point.
i honestly have no clue how i did it , because this skillet chicken pot pie recipe is INSANE.
i’m so obsessed because a) it’s really freakin’ delicious (how can you go wrong with a super , duper creamy pot pie filling loaded with carrots , potatoes , peas , chicken topped with extra flaky biscuits & a garlicky herb butter?!) , & b) it’s really freakin’ easy to make. the whole thing comes together in a single cast iron skillet & most of the ingredients you need to make it are things you probably already have on hand this time of year.
&! c) it only takes about 10 minutes of active time to throw it all together , which makes this skillet chicken pot pie recipe totally weeknight-friendly.
INGREDIENTS
- 1 tablespoon olive oil
- 1 1/2 pounds boneless , skinless chicken breasts , cut into 1-inch pieces
- 1 medium onion , chopped
- 1 (16-ounce) bag frozen peas and carrots
- 2 cloves garlic , minced
- 2 cups low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 1/2 cup whole milk
- Salt
- Freshly ground black pepper
- 1 store-bought pie crust , thawed if frozen
INSTRUCTIONS
- Preheat the oven to 400°F.
- Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken , season with salt and pepper , and sauté until cooked through , 5 to 6 minutes. Transfer the chicken to a plate.
- Add the onion to the skillet. Sauté until tender and lightly browned , 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth , bring to a simmer , and stir until thickened , 8 to 10 minutes. Turn off the heat , stir in the milk , and season as needed with salt and pepper.
- Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling , tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in top of the crust to vent. Bake until the crust is golden-brown , about 20 minutes.
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