Description
A simple and hearty skillet chicken pot pie with a flaky crust and creamy filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sheet puff pastry or pie crust
Instructions
- Preheat oven to 375°F.
- Melt butter in a skillet over medium heat. Add onion, garlic, carrots, and potatoes. Cook for 5 minutes.
- Stir in flour, salt, and pepper. Cook for 1 minute.
- Gradually add chicken broth and heavy cream, stirring until thickened.
- Add chicken and peas. Stir well.
- Roll out pastry or pie crust and place over the skillet. Trim edges and cut slits for venting.
- Bake for 25 minutes or until crust is golden brown.
Notes
- Use rotisserie chicken for faster prep.
- For a crispier crust, brush with egg wash before baking.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg
Keywords: skillet chicken pot pie, easy chicken pot pie, homemade pot pie