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