Rating: 3.48 stars
21 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
  • 21 Ratings

Save time and dishes by stirring together and baking Chicken Pot Pie in an oven-safe skillet.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
50 mins
bake:
25 mins to 30 mins at 400°
stand:
20 mins
Servings:
6
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Skillet Chicken Pot Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Pastry Topper or allow refrigerated pie crust to stand according to package directions; set aside. Preheat oven to 400°F.

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  • In a 10-inch cast-iron or other heavy oven-going skillet melt butter over medium heat. Add onion, celery, and sweet pepper; cook for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Stir in flour, thyme, salt, and black pepper. Gradually stir in broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken and peas. Remove from heat.

  • On a lightly floured surface, roll pastry topper or refrigerated pie crust into a 13-inch circle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.

  • Carefully place pastry circle over mixture in skillet, letting edges of pastry drape over the sides*. In a small bowl beat together egg and water. Brush pastry with some of the beaten egg. If using, place pastry cutouts on top of pastry and brush with beaten egg.

  • Place skillet in oven. Bake for 25 to 30 minutes or until pastry is golden brown. Let stand for 20 minutes before serving.

*

If using refrigerated pie crust, place the pastry over the mixture in the skillet, flute the edges of the pastry to the inside of the skillet. You can also use this method with the Pastry Topper, if desired.

Nutrition Facts (Skillet Chicken Pot Pie)

537 calories; total fat 31g; saturated fat 11g; polyunsaturated fat 6g; monounsaturated fat 11g; cholesterol 109mg; sodium 657mg; potassium 398mg; carbohydrates 38g; fiber 3g; sugar 4g; protein 25g; trans fatty acid 2g; vitamin a 0RE; vitamin a 1282IU; vitamin c 23mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 0mg; folate 107mcg; vitamin b12 0mcg; calcium 83mg; iron 3mg.

Pastry Topper

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Cover and chill until ready to use.

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Reviews

21 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 5.0 stars
10/24/2020
I've made this recipe several times and my whole family loves it. I cooked the chicken in the pressure cooker with a cup of broth. I use refrigerated pie crust. My peas and carrots were canned, personal preference. Also, I cook it in a cast iron skillet. It is filling and delicious, a great comfort food.