Description
This Skillet Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a creamy herb-infused sauce, all baked under a golden, flaky pie crust. Prepared entirely in a single ovenproof skillet, it delivers a comforting classic meal with minimal cleanup and maximum flavor.
Ingredients
Scale
Vegetables & Aromatics
- 3 celery ribs, diced
- 3 medium carrots, peeled and diced
- 1 small yellow onion, diced
- 3 garlic cloves, finely minced
Dairy & Butter
- 5 tablespoons salted butter (divided)
- 1 cup + 1 tablespoon whole milk (divided)
- 1 large egg (optional)
Pantry & Seasonings
- 1 ¼ teaspoons salt (divided)
- ½ cup all-purpose flour
- 1 ½ cups chicken broth (divided)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried tarragon
- â…› teaspoon nutmeg
- ¾ teaspoon black pepper
Proteins & Vegetables
- 3 cups cooked chicken, shredded
- ¾ cup frozen peas
- ¾ cup frozen corn
Baking
- 1 prepared 9-inch pie crust
Instructions
- Preheat Oven: Set your oven to 375°F to prepare for baking the pie later.
- Sauté Vegetables: Heat 2 tablespoons of butter in a 10-inch ovenproof skillet over medium heat. Add diced celery, carrots, and onion and cook for 5-6 minutes until tender. Stir in garlic and ¼ teaspoon salt and cook for 30 seconds until fragrant. Transfer the cooked vegetables to a clean plate.
- Make Roux and Sauce: Reduce skillet heat to medium-low and add remaining 3 tablespoons of butter. Once melted, sift in flour and immediately pour in ½ cup chicken broth, whisking continuously until a thick paste forms in about 15 seconds. Gradually whisk in remaining 1 cup milk and 1 cup broth in ¼ cup increments, allowing the sauce to slightly thicken between additions.
- Season and Combine Filling: Lower heat to low and add thyme, rosemary, tarragon, nutmeg, 1 teaspoon salt, and black pepper. Cook, stirring constantly, for 2-3 minutes until sauce coats the back of a spoon. Remove from heat and stir in the cooked vegetables, shredded chicken, peas, and corn.
- Prepare Pie Crust: Roll out the pie crust to a 12-inch circle. Transfer the crust over the filling in the skillet, leaving about 1 inch of overhang. Fold the overhang over itself from one side to form a rope-like edge pattern along the skillet rim by pressing with your finger at an angle.
- Apply Egg Wash and Vent: Mix the egg with 1 tablespoon of milk and brush this mixture over the pie crust and edges to promote browning. Cut an ‘X’ in the center of the crust to allow steam to escape during baking.
- Bake: Place the skillet in the oven and bake for 40-45 minutes until the crust is golden brown and cooked through. Allow to rest for 5-10 minutes before serving to set the filling.
Notes
- Using an ovenproof skillet simplifies cooking and cleanup by combining stovetop and oven steps in one vessel.
- Shredded cooked chicken can be rotisserie or leftover chicken for convenience.
- Rolling the pie crust to 12 inches ensures adequate coverage and a nice crust edge for sealing.
- The egg wash provides a beautiful golden color and a slight sheen to the crust.
- Make sure to cut a vent on top of the crust to allow steam to escape and prevent soggy crust.
- Let the pot pie rest before serving to avoid filling spill and improve texture.
