Description
Skillet chicken pot pie brings hearty comfort straight to your dinner table with its creamy filling and golden, flaky crust that hugs tender chicken and colorful vegetables. Baked in a single pan and ready faster than traditional versions, this dish delivers classic comfort without hours of complicated preparation.
Ingredients
Scale
Main Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, diced or shredded
- 2 cups chicken broth
- 1 sheet puff pastry or 1 can refrigerated biscuits
Vegetables:
- 1 small onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 cloves garlic, minced
Supporting Ingredients:
- ⅓ cup all-purpose flour
- 2 tablespoons butter
- ½ cup milk
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon chopped parsley
Instructions
- Preheat your oven to a toasty 400°F, ensuring you have a perfectly calibrated cooking environment.
- Melt 2 tablespoons of butter in an oven-safe skillet over medium heat, creating a golden cooking surface.
- Add 1 pound of diced chicken, cooking until each piece transforms into a light golden brown and reaches complete internal doneness.
- Transfer the cooked chicken to a nearby plate, keeping it warm and ready.
- In the same skillet, introduce 1 diced onion, 2 minced garlic cloves, sliced carrots, and celery, sautéing for 5-7 minutes until vegetables soften slightly.
- Sprinkle ⅓ cup flour across the vegetables, stirring quickly to create a smooth roux.
- Gradually pour 2 cups chicken broth while whisking continuously to prevent any pesky lumps from forming.
- Add ½ cup milk, stirring until the mixture thickens within 3-5 minutes.
- Return the chicken to the skillet, mixing thoroughly with the creamy sauce.
- Incorporate 1 cup frozen peas, ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
- Allow the mixture to simmer gently for an additional 3-4 minutes, developing rich flavors.
- Optional: Stir in 1 tablespoon chopped parsley for a fresh herb accent.
- Carefully drape your puff pastry or arranged biscuits across the skillet’s surface, tucking edges inside.
- For extra shine, brush the pastry with 1 beaten egg.
- Slide the skillet into the preheated oven, baking for 20-25 minutes until the top turns a gorgeous golden brown and edges bubble invitingly.
- Rest the dish for 5 minutes before serving, allowing flavors to settle and sauce to slightly thicken.
Notes
- Select an oven-safe skillet to streamline cooking and minimize dish cleanup.
- Dice chicken into uniform pieces to ensure even cooking and consistent texture throughout the dish.
- Whisk chicken broth slowly and steadily to prevent lumpy sauce and create a smooth, creamy base.
- For gluten-free adaptation, swap wheat flour with cornstarch or gluten-free flour blend and use puff pastry made from alternative flour.
- Prep Time: 10-12 minutes
- Cook Time: 32-42 minutes
- Category: One-Skillet
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg