Recipes and Cooking Skillet Chicken Pot Pie Save time and dishes by stirring together and baking Chicken Pot Pie in an oven-safe skillet. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 2, 2016 Print Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 25 mins Stand Time: 20 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 recipe Pastry Topper or 1/2 of a 14.1-ounce package rolled refrigerated unbaked pie crust (1 crust) 2 tablespoon butter 1 cup chopped onion (1 large) ¾ cup sliced celery ½ cup chopped red sweet pepper (1 small) ⅓ cup all-purpose flour ½ teaspoon dried thyme, crushed ¼ teaspoon salt ¼ teaspoon ground black pepper 1 ½ cup chicken broth 1 cup half-and-half, light cream, or milk 2 ½ cup chopped cooked chicken 1 cup frozen peas or frozen peas and carrots, thawed 1 egg 1 tablespoon water Pastry Topper 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup cold butter or shortening, cut-up ¼ cup ice water and Directions Prepare Pastry Topper or allow refrigerated pie crust to stand according to package directions; set aside. Preheat oven to 400°F. 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. Pastry Topper 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. * 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. Print Nutrition Facts (per serving) 537 Calories 31g Fat 38g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 537 % Daily Value * Total Fat 31g 40% Saturated Fat 11g 55% Cholesterol 109mg 36% Sodium 657mg 29% Total Carbohydrate 38g 14% Total Sugars 4g Protein 25g Vitamin C 23mg 115% Calcium 83mg 6% Iron 3.3mg 18% Potassium 398mg 8% Fatty acids, total trans 2g Folate, total 106.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.