Skillet Chicken Pot Pie

Comfort food at its finest, the Skillet Chicken Pot Pie will make your day every time you eat it. Foods like this are perfect for family dinners, potluck events or just for a cozy night in. It’s a wonderful blend of tender chicken pieces, vegetables, creamy sauce and a crispy, fluffy top that gets golden and delicious in the oven.

Seasoned with a mix of delightful spices, this dish is a total knockout! Trust me, folks, Skillet Chicken Pot Pie will be an instant favorite in your house. This recipe requires some time, but the payoff is well worth it. Your family and friends will gobble it up like no one’s business!

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 60 minutes
• Servings: 6
• Yield: 1 large pie

Alright, enough with this yakking! Let’s jump right into what you will need.

Ingredients & Equipment You’ll Need

• 2 cups chicken, cooked and shredded
• 1 cup mixed vegetables
• 1 pie crust
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup butter
• Salt, pepper, and other spices

You will also need a good-quality skillet that can go from stovetop to oven with ease.

The chicken being cooked and shredded adds a lovely juicy chunkiness to the dish. The balance of chicken broth and heavy cream gives our pie the creamy texture, while the mixed vegetables add nutrition and a vibrant pop of color. Season to your liking, I personally love adding a touch of rosemary and tarragon to elevate the flavors.

How To Make Skillet Chicken Pot Pie

1. Melt the butter in your skillet over medium heat. Add flour and stir for a minute to make a roux.
2. Slowly pour in chicken broth, whisking constantly to avoid lumps. Now, add in heavy cream and keep stirring until it becomes thick.
3. Add chicken, mixed veggies, and your spices. Let it simmer for a few minutes so the flavors mix well.
4. Preheat your oven. Roll out your pie crust and place it over the filling, crimping the sides. Make a few slits in the top for venting.
5. Bake until the filling is bubbly and the crust is golden brown. Allow to cool slightly before serving.

Tips For The Best Results

• If your pie crust gets too brown too quickly, cover it loosely with foil.
• Use fresh vegetables if possible, it truly impacts the taste.
• Check the seasoning of your filling before topping with the crust.

Storage Tips

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• This dish can also be frozen for up to 2 months. Reheat in the oven until piping hot.

Frequently Asked Questions

Q: Can I use rotisserie chicken?

A: Absolutely. Rotisserie chicken is a great time saver and gives the pie a nice flavor.

Q: Can I make this with a double crust?

A: Of course! If you prefer a double crust pot pie, go ahead & make it that way.

Q: Can I substitute the heavy cream with something lighter?

A: Yes, you can use milk or half-and-half instead of heavy cream. It won’t be as creamy, but still tasty.

Q: What other veggies can I use?

A: You could use any veggies you like ��� green beans, corn, peas, carrots, etc.

Q: Can this be made gluten-free?

A: Yes, it can be made gluten-free by using a gluten-free pie crust and flour for the roux.

Nutritional Facts of Skillet Chicken Pot Pie

Each serving of Skillet Chicken Pot Pie provides approximately 415 calories with 20g fat, 27g protein, and 30g carbohydrates. Please note that this is based on the specific ingredients I used, changes may affect the nutritional value.

After all the slurping and burping, the taste of the Skillet Chicken Pot Pie will linger in your mouth and you’ll be dreaming of the next time you can pull out that skillet. Serve this pot pie piping hot with a sprinkling of parsley for an elevated eat-at-home experience. So, stop drooling and start cooking, amigos!