Chicken

Skillet Chicken Pot Pie

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 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 more 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 to say as it’s clean eating, but it’s better for your gut than it would be.

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

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.

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

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 it 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!

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!

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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


  • Author: The Cooking Jar
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6

Ingredients

  • 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 crust is golden brown
  11. Let it sit for 10 minutes minimum before slicing and serving warm

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

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21 Comments

  • Reply
    Susan
    September 19, 2014 at 11:44 AM

    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
      September 19, 2014 at 2:54 PM

      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
        July 28, 2015 at 11:29 PM

        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
          July 29, 2015 at 2:50 PM

          Great tip, Betty! Thanks so much 🙂

  • Reply
    Thalia @ butter and brioche
    September 20, 2014 at 2:14 AM

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

    • Reply
      The Cooking Jar
      September 21, 2014 at 4:41 PM

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

  • Reply
    dina
    September 20, 2014 at 1:11 PM

    this is a great comforting dinner that everyone loves!

    • Reply
      The Cooking Jar
      September 22, 2014 at 3:03 PM

      I agree, Dina!

  • Reply
    Anita
    September 23, 2014 at 11:57 PM

    Love the cast iron use. Looks amazing.

    • Reply
      The Cooking Jar
      September 26, 2014 at 1:12 AM

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

  • Reply
    Dorcas@feelgoodfoodblog
    September 26, 2014 at 11:56 AM

    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
      September 26, 2014 at 2:12 PM

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

  • Reply
    Dee
    January 16, 2016 at 2:19 AM

    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
      January 16, 2016 at 10:35 PM

      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
    Mary Webster
    February 21, 2016 at 7:56 PM

    Have you tried this without milk as I am lactose intolerant

    • Reply
      The Cooking Jar
      March 3, 2016 at 2:01 PM

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

      • Reply
        Alana
        January 23, 2018 at 11:45 AM

        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
          January 29, 2018 at 6:46 PM

          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.

  • Reply
    Wendy
    January 14, 2017 at 6:08 PM

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

    • Reply
      Cheri
      March 22, 2017 at 9:36 PM

      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
        March 23, 2017 at 1:58 AM

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

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