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Home » Ingredient » Chicken

Chicken

Skillet Chicken Pot Pie

Published: September 19, 2014   |   Updated: July 1, 2022   |   23 Comments

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This recipe for skillet chicken pot pie uses one pie crust as a healthier way to enjoy this classic comfort food.

This recipe for skillet chicken pot pie uses one pre-made pie crust as a healthier way to enjoy this classic comfort food.

Lately, I’ve been rambling on and on about how great pre-made pie crusts are. The first time I ever played around with it was last week when I tried it with a chicken pot pie casserole I was planning to post. It even had the words ‘deep dish’ in it which made it sound all grand.

But while the playing around with the crust experiment worked, the filling got watery. I had tried a cheat using soups instead of making a bechamel sauce from scratch to make it easy and approachable.

But when it was all baked and stuff, the soups seemed to have evaporated. Where did they go? That kitchen fail was that much sadder because I actually knew how to make the sauce from scratch. Use a cheat and BAM. Fail.

This recipe for skillet chicken pot pie uses one pre-made pie crust as a healthier way to enjoy this classic comfort food.

So today I decided to make it from scratch and scrap the deep dish casserole idea, replacing it with a skillet. While having double the amount of crust tastes great and all, it’s really not that good for you.

So here’s a recipe to have your pot pie with just the top crust. And because the white sauce is made from mostly milk and chicken stock instead of heavy cream, it’s that much healthier. I won’t go so far as to say it’s clean eating, but it’s better for your gut than it would be. Let’s start cooking.

This recipe for skillet chicken pot pie uses one pre-made pie crust as a healthier way to enjoy this classic comfort food.

SKILLET CHICKEN POT PIE TIPS AND TRICKS

Making the sauce is pretty much the same concept I used in cauliflower au gratin. Melt some butter with onions, add some plain flour to form a roux, something that will thicken up the sauce.

Cook it for some time to get rid of the floury taste and then slowly pour in milk and stock. You’ll want to whisk it at this stage to make sure everything blends well and the sauce is smooth.

All this is done on medium-low heat so the milk doesn’t curdle. And then more gentle simmering with an occasional whisk until the sauce thickens. And this is your base!

If you want your sauce slightly on the goopy side, combine some flour or cornstarch with enough cold water to dissolve it and add it in to thicken it some more. Then keep on simmering till it thickens. Or you could just add less chicken stock.

This recipe for skillet chicken pot pie uses one pre-made pie crust as a healthier way to enjoy this classic comfort food.

Then we add some veggies and poached chicken cubes, pour them into a skillet and top with a 9″ pre-made pie crust. And we bake! And during the downtime, you can do other stuff. I usually wash my dishes because it really sucks coming back to a sink full of them later on.

My pie crust shrank a little in the oven but it doesn’t really bother me. I’ve just been having a hard time resisting making bad jokes of “Honey, I shrunk the pie crust!” here. So don’t freak out if yours does.

It might have something to do with the pre-made pie crust or the high heat I cooked it at. I read somewhere that high heat of 425 degrees F encourages shrinking while 350 is still a good bet. If you decide to go with the lower heat, try baking it a little longer to make up for it or eyeball the time until the crust is golden brown. See, this is why baking scares me!

This recipe for skillet chicken pot pie uses one pre-made pie crust as a healthier way to enjoy this classic comfort food.

Also, the sauce tends to be a little runny if you cut the pie too early. The longer it sits, the more it sets and thickens. I found popping it in the fridge to keep until dinner time and reheating it later set the filling pretty well.

And lastly, if you want more seasoning, you can add garlic or garlic seasoning or additional herbs like rosemary and thyme. I think those will work well.

As usual, enjoy and happy cooking!

MORE COMFORT FOOD CLASSICS TO TRY

  • Skillet Chicken Parmesan
  • Skillet Shepherd’s Pie
  • Slow Cooker Beef Stew

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This recipe for skillet chicken pot pie uses one pre-made pie crust as a healthier way to enjoy this classic comfort food.

Skillet Chicken Pot Pie


★★★★★

5 from 1 reviews

  • Author: The Cooking Jar
  • Total Time: 1 hour 10 mins
  • Yield: 6 1x
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Description

This recipe for skillet chicken pot pie uses one pie crust as a healthier way to enjoy this classic comfort food.


Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 5 tablespoons butter
  • 1/4 yellow onion, diced
  • 5 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 2 cups frozen mixed carrots and green peas
  • 1/2 cup celery, sliced (optional)
  • 1/4 teaspoon celery seed
  • Salt and pepper to taste
  • 9” pie crust

Instructions

  1. Over medium-high heat, add chicken breasts to a pot of water and bring it to a gentle boil.
  2. Reduce to medium-low heat and poach the chicken breasts 15-18 minutes, skimming foam from the surface when needed.
  3. Meanwhile, over medium-low heat, melt butter and stir in onions, cooking until onions are translucent.
  4. Add in flour and whisk for 2 minutes to combine and form a roux.
  5. Slowly pour in chicken broth and milk and whisk till smooth. Simmer for 10-15 minutes until the sauce thickens, whisking occasionally.
  6. Add peas, carrots and celery to the sauce and season with celery seed and salt and pepper to taste.
  7. Drain and remove chicken and dice into cubes.
  8. Place the chicken in a 10″ skillet and pour sauce over, coating evenly. Stir to combine.
  9. Roll out the pie crust to fit over the skillet, tuck in the edges and make several 1″ slits to let steam escape.
  10. Place the skillet on a baking sheet to catch drips and bake at 425 degrees F for 30-35 minutes or until the crust is golden brown.
  11. Let it sit for 10 minutes minimum before slicing and serving warm.
  12. Enjoy!
  • Prep Time: 20 mins
  • Cook Time: 50 mins

Did you make this recipe?

Let me know how it turned out for you! Leave a comment below or share a photo of the recipe on Instagram by tagging @cookingjar

This recipe for skillet chicken pot pie uses one pre-made pie crust as a healthier way to enjoy this classic comfort food.

posted in: Chicken, Main Dishes, Oven

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    Comments & Reviews

  1. Darrell says

    November 3, 2019

    Absolutely delicious. I don’t get in the kitchen much, but I do love to when I can. If you can follow directions, you will absolutely love the outcome. Great job putting this recipe together. I have made this twice and got perfect results BOTH TIMES!

    Reply
  2. Andy Vaughan says

    January 6, 2019

    Thank you for not encouraging the use of store bought pie crust. I appreciate “9″ pie crust” in your recipe.

    Reply
  3. Wendy says

    January 14, 2017

    I had hoped this would also have the pie crust recipe 🙁 Anyone have a healthy easy recipe to make it from scratch? 🙂

    Reply
    • Cheri says

      March 22, 2017

      I save lots of fat and calories by using my mother in laws crust recipe just on top. It is a different type but so yummy. Mix 1/2 stick melted butter with 1 cup milk and one cup selfrising flour. It wii be soupy. Pour on top of pot pie ( preferably room temperature). Cook until set and browned.

      Reply
      • The Cooking Jar says

        March 23, 2017

        Thanks for chiming in, Cheri! Hope it helps others out there. 🙂

        Reply
  4. Mary Webster says

    February 21, 2016

    Have you tried this without milk as I am lactose intolerant

    Reply
    • The Cooking Jar says

      March 3, 2016

      Hi Mary! No, I’m sorry to say I haven’t tried to make it without milk.

      Reply
      • Alana says

        January 23, 2018

        Could you sub something like almond milk for the milk? My husband and Sister in Law who lives with us are both lactose intolerant so I need to leave out the milk.

        Reply
        • The Cooking Jar says

          January 29, 2018

          I’ve done some research and I’ve read some accounts of people making bechamel sauce (the base sauce for the pie) from unsweetened almond milk with some success. I personally have not tried it, but if you are brave enough, give it a go. Just make sure to use unsweetened and unflavored almond milk.

  5. Dee says

    January 16, 2016

    My family loves my chicken pot pie (and veggie pot pie). I use my grandma’s cast iron (from the 1940s) to bake it in. I have a tip for you. To help prevent the sauce from getting too runny, sprinkle the bottom crust with some flour – a couple Tablespoons – to help keep it thicker. And then again on top of everything after you pour it into the crust.

    Reply
    • The Cooking Jar says

      January 16, 2016

      Thanks for the tip, Dee! It doesn’t taste too floury with all the uncooked flour mixed in there? I’ll have to try this out when I get around to making this again.

      Reply
  6. [email protected] says

    September 26, 2014

    Made this last night. Pure yumminess! I used boneless pork loin (I didn’t have chicken 🙂 and it was a quadruple thumbs up from the fam. Thanks!

    Reply
    • The Cooking Jar says

      September 26, 2014

      Thanks for letting me know Dorcas! So glad your family liked it. 🙂 Also good to know it works with other meats!

      Reply
  7. Anita says

    September 23, 2014

    Love the cast iron use. Looks amazing.

    Reply
    • The Cooking Jar says

      September 26, 2014

      Thank you, Anita. I really love playing around with it. It’s a good prop!

      Reply
  8. dina says

    September 20, 2014

    this is a great comforting dinner that everyone loves!

    Reply
    • The Cooking Jar says

      September 22, 2014

      I agree, Dina!

      Reply
  9. Thalia @ butter and brioche says

    September 20, 2014

    I love cooking in my skillet so this recipe is perfect for me! Looks delicious.. pinned!

    Reply
    • The Cooking Jar says

      September 21, 2014

      I’m really starting to love my cast iron too 🙂 It’s so versatile!

      Reply
  10. Susan says

    September 19, 2014

    My family loves chicken pot pie in the winter, and I like that you added celery seed, really adds a nice flavor.

    ★★★★★

    Reply
    • The Cooking Jar says

      September 19, 2014

      I really love how small quantities of it can stretch a lot. I also put it in my egg salad sandwiches and it takes the flavor profile up a notch.

      Reply
      • Betty Lee says

        July 28, 2015

        In your chicken pot pie in the cast iron skillet. nstead of throwing out the broth that the chicken was cooked in use it instead of a can of chicken broth (won’t have so much salt either!!!)

        Reply
        • The Cooking Jar says

          July 29, 2015

          Great tip, Betty! Thanks so much 🙂

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