Do you love chicken pot pies, but wish they were easier to make? Well, that is the basis of what inspired this dish. Picture this: it’s a chilly Sunday afternoon, the fire is going, and your favorite NFL team is playing (Go Pack Go!). You turn to your wife/husband/other and ask, “What do you want for dinner?” They say, “I could really go for some chicken pot pie.” Your heart sinks! It sounds so darn delicious, but you know the high level of effort it takes to make, and you are super cozy.
If you are like me, you have to make the crusts (because good gluten-free ones are hard to find), the kitchen will be a mess, and it will take hours to clean.
This one-skillet version can help you avoid a lot of the pain in the process and still get that delicious, cozy pot pie! It will also save on a few dishes to make your cleanup a breeze!
If you don’t have a cast-iron skillet, that’s okay, you will just need a pan that can handle 425° degrees in the oven. My go-to everyday pans are from Original GreenPan.
Let’s walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Chicken – Not out of the ordinary for my recipes, you have a few options here: rotisserie or homemade. The prep time can be reduced dramatically if you choose a rotisserie chicken, so if you are looking for something as simple as possible, go that route. I always choose to make my own because the flavor seems to pop more! I season generously with salt, pepper, and garlic powder, and then add it to my skillet to cook with a little oil and butter. You are looking for that nice golden sear and for the chicken to reach 167° before you remove it. Let it rest for a few minutes to keep the juices in the meat, and then shred it!
- Veggies – This is your dish, so if you aren’t a fan of peas, don’t add them. Want a little more corn? Go for it! When chopping the onion, I prefer the pieces to be smaller. For my carrots and celery, I make sure they are a little larger. I also add frozen peas, corn, and sometimes green beans (but only if I’m feeling a little wild).
- Top Crust – Again, this is where you get to choose your own adventure. If you are in a pinch, don’t know how, or don’t want to make a crust, go with a store-bought puff pastry or pie crust. Since there are no bottom or side crusts, it really doesn’t need to be too fancy. If you would like to make your own, you can use your favorite recipe.
- Liquids – When adding the whole milk and the chicken broth, use your best judgment. Since everyone might not measure the meat and veggies the same, I tried to put in amounts that should be close enough. Start with less, as you can always add more. You don’t want it to look like soup, but some will cook off in the process as well!
See below for full measurements and cooking instructions!
Equipment
- Cast iron skillet (or oven-safe pan)
- Pie crust roller optional
Ingredients
- 1 stick of butter
- 1 cup onion chopped
- 1 cup celery sliced
- 2 cups carrots sliced
- 1/2 cup flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. celery salt
- 1 tsp. garlic powder
- 1 cup whole milk
- 1.5 cups chicken stock
- 1 cup peas
- 1 cup corn
- 4 cups shredded chicken
- Puff pastry or pie crust
Instructions
- Preheat the oven to 425°.
- (For rotisserie chicken, skip to step 5.) If making your own chicken, season two breasts with salt, pepper, and garlic powder.
- Heat your cast iron (or other oven-safe pan) over medium heat. Add 1 Tbsp. Oil and 1 Tbsp. Butter.
- Once melted, add the chicken and cook each side for about 5 minutes; the chicken should be 167°. Remove and set aside to cool. Then shred.
- For the filling, melt the stick of butter.
- Add the onion, celery, and carrots and cook until soft (about 5-7 minutes).
- Slowly add in the flour, whisking in to avoid clumping.
- While you continue to stir, add the salt and pepper, celery salt, and garlic powder; mix together and cook for 2 minutes.
- Slowly incorporate the milk and then the chicken stock.
- Add the peas, corn, and shredded chicken.
- Top with the puff pastry or crust. Score with an X to allow moisture out while baking
- Whisk an egg with 1 Tbsp. water and baste the top of the puff pastry.
- Bake for 25 minutes and remove to cool.
- Enjoy!
