Description
Skillet Chicken Pot Pie is a comforting, one-pan dish that’s perfect for busy weeknights or cozy family dinners. Packed with tender chicken, hearty vegetables, and topped with a golden puff pastry crust, this dish combines all the flavors of a classic pot pie with the simplicity of a skillet meal.
Who is This Recipe For?
This recipe is great for:
- Busy Home Cooks: A quick and delicious meal made in one skillet.
- Comfort Food Enthusiasts: Perfect for anyone craving a warm, hearty dish.
- Beginner Cooks: Simple steps and minimal cleanup make this a go-to recipe.
- Leftover Innovators: Use up cooked chicken or turkey in a creative way.
Why It’s Great
- One-Pan Wonder: Fewer dishes mean less cleanup.
- Rich and Creamy: The cream cheese and chicken broth create a velvety filling.
- Customizable: Swap out vegetables or use a pie crust for a twist.
- Crowd-Pleaser: Loved by kids and adults alike.
Ingredients
- 2 tablespoons butter
- 3 celery stalks, diced
- 3 carrots, diced
- 1 onion, diced
- 2 red potatoes, diced
- 2 teaspoons garlic, minced
- Salt and pepper, to taste
- ¼ cup flour
- 2 cups chicken broth
- 8 ounces cream cheese
- 2 cups chicken, cooked and shredded
- ½ cup peas
- 2 tablespoons fresh parsley, finely minced
- 1 sheet frozen puff pastry, thawed
- 1 egg, whisked
How to Make Skillet Chicken Pot Pie
- Preheat Oven:
Preheat your oven to 350°F (175°C). - Sauté the Vegetables:
In a large oven-safe skillet, melt butter over medium-high heat. Add diced celery, carrots, onion, and potatoes. Sauté for 8-10 minutes, or until the vegetables begin to soften. - Season and Add Garlic:
Stir in the minced garlic and season with salt and pepper to taste. - Create the Creamy Base:
Sprinkle flour over the vegetables and stir well. Gradually pour in chicken broth, stirring constantly. Add the cream cheese and continue to cook for 5 minutes, until the mixture thickens. - Add Chicken and Peas:
Fold in the shredded chicken and peas, mixing until evenly combined. - Prepare the Puff Pastry:
Roll out the puff pastry sheet and place it over the skillet, trimming any excess dough hanging over the sides. - Brush with Egg Wash:
Brush the puff pastry with the whisked egg to ensure a golden, flaky crust. - Bake:
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the crust is golden brown. - Serve:
Remove from the oven, sprinkle with fresh parsley, and serve hot.
Kitchen Equipment Needed
- 12-inch oven-safe skillet
- Cutting board and knife
- Whisk
- Small bowl (for egg wash)
- Rolling pin (optional)
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
- Freezer: You can freeze the pot pie before baking. Wrap tightly and freeze for up to 2 months. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
FAQ
1. Can I use a different crust?
Yes, a pie crust or biscuit dough works well. Adjust baking time accordingly to ensure the crust cooks through.
2. Can I make this dairy-free?
You can substitute dairy-free cream cheese and butter for a lactose-free version.
3. Can I add other vegetables?
Absolutely! Corn, green beans, or mushrooms make great additions.
4. How do I make it vegetarian?
Swap the chicken for sautéed mushrooms or tofu and use vegetable broth instead of chicken broth.
Conclusion
Skillet Chicken Pot Pie is a delicious, comforting meal that’s as easy to prepare as it is satisfying. With its creamy filling and flaky crust, this dish brings warmth and flavor to the dinner table. Perfect for a cozy night in or a hearty meal for the whole family, it’s sure to become a favorite. Try it today and enjoy the timeless comfort of homemade pot pie!
