Description
This One-Skillet Chicken Pot Pie is a comforting and hearty meal featuring tender chicken and vegetables simmered in a creamy sauce, all baked under a golden, flaky pie crust. Using a single cast iron skillet, this recipe is both convenient and delicious, perfect for a cozy family dinner.
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 (additional)
- 1/4 teaspoon celery seed
- 1/8 teaspoon celery seed (additional)
- 1 (14-oz) can chicken broth
- 1 cup milk
- 1 1/2 to 2 cups cooked chicken, shredded or diced
- 1 cup frozen green peas
Pie 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 hot, add the chopped onions, carrots, and celery. Sauté these vegetables until they become crisp-tender, about 8 minutes.
- Prepare Flour Mixture: In a small bowl, mix together the flour, salt, black pepper, and celery seed. This mixture will help thicken the filling.
- Make the Sauce: With the vegetables softened, tilt the skillet to one side so that the melted butter pools at the bottom. Use a whisk to stir in the flour mixture, creating a thick paste. Slowly pour in the chicken broth and milk, stirring continuously to combine. Cook 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 green peas. Once combined, turn off the heat to prevent overcooking.
- Top with Pie Crust and Bake: Place the unbaked pie crust over the skillet filling, pressing the edges down gently to seal. Sprinkle a bit of salt and pepper over the crust for extra flavor. Immediately transfer the skillet to the preheated oven and bake for 40 to 45 minutes, or until the crust is golden brown and crisp.
- Rest and Serve: Remove the skillet from the oven and let the pot pie rest for about 10 minutes before serving to allow the filling to set.
Notes
- For best results, use a cast iron skillet that is oven-safe to ensure even cooking.
- You can substitute frozen mixed vegetables for the peas for added variety.
- If preferred, use a homemade pie crust or puff pastry instead of store-bought crust.
- Leftover cooked chicken from a roast or rotisserie works well for this recipe.
- Letting the pie rest before serving helps the sauce thicken and makes slicing easier.
