Skillet Chicken Pot Pie

Transform dinner into a comforting classic with this **Skillet Chicken Pot Pie**, a one-pan wonder that's perfect for busy weeknights or cozy family meals. Featuring tender shredded chicken, vibrant vegetables like carrots, peas, and celery, and a rich, creamy sauce infused with fresh thyme, this dish takes traditional pot pie to the next level. Crowned with a buttery, golden pie crust baked right in the skillet, it’s as beautiful as it is delicious. With just 20 minutes of prep time and a single-pan cooking method, this recipe is as convenient as it is satisfying. Serve piping hot and watch as this hearty, homemade favorite becomes an instant hit. Keywords: chicken pot pie, skillet recipe, hearty dinner, comfort food, one-pan meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 cup frozen peas
• 0.25 cup all-purpose flour
• 2 cups chicken broth
• 0.5 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 piece refrigerated pie crust
• 1 large egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side, or until fully cooked. Remove the chicken from the skillet and shred it using two forks.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery and cook for 5-6 minutes, until softened.

Step 5

Stir in the frozen peas and cook for another 2 minutes.

Step 6

Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour, cooking for 1-2 minutes until the mixture becomes golden and bubbly.

Step 7

Slowly whisk in the chicken broth and heavy cream, ensuring a smooth consistency. Continue cooking and stirring for 3-4 minutes until the sauce thickens.

Step 8

Stir in the shredded chicken, remaining salt, remaining pepper, and thyme. Mix well to combine. Turn off the heat.

Step 9

Roll out the refrigerated pie crust and carefully place it over the skillet, trimming any excess dough. Tuck the edges into the skillet and cut a few small slits in the crust to allow steam to escape.

Step 10

Brush the pie crust with the beaten egg to give it a golden sheen when baked.

Step 11

Place the skillet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown.

Step 12

Remove the skillet from the oven and let it cool for 5 minutes before serving. Enjoy your warm, hearty skillet chicken pot pie!

Nutrition Facts

Serving size	(1856.6g)

Amount per serving	% Daily Value*
Calories	2927.1

Total Fat 182.5g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 724.8mg	0%
Sodium 5091.6mg	0%
Total Carbohydrate 171.6g	0%
Dietary Fiber 19.1g	0%
Total Sugars 27.8g
Protein 147.7g	0%

Vitamin D 43.5IU	0%
Calcium 298.4mg	0%
Iron 14.1mg	0%
Potassium 2786.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 20.2%

Carbs: 23.5%