Skillet chicken pot pie recipe: the ultimate comfort food made in just 30 minutes

Indulge in the comforting flavors of a classic chicken pot pie, now conveniently made in a skillet. Our chicken pot pie recipe skillet is a culinary masterpiece that combines tender chicken, crisp vegetables, and a creamy, flavorful sauce all in one pan. Perfect for cozy dinners or quick family meals, this skillet dish will become a staple in your recipe collection.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 1/4 cup flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9-inch) unbaked pie crust

Instructions

1. Season and Brown Chicken: Cut chicken into bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.

2. Sauté Vegetables: Add onion, carrots, and celery to the skillet and sauté until softened, about 5 minutes.

3. Create the Sauce: Whisk together chicken broth, flour, thyme, salt, and pepper in a small bowl. Pour the mixture into the skillet and bring to a boil. Reduce heat and simmer until the sauce thickens, about 5 minutes.

4. Add Peas and Corn: Stir in frozen peas and corn. Cook for 2-3 minutes, or until heated through.

5. Return Chicken to Skillet: Add the browned chicken back to the skillet and stir to combine.

6. Add Heavy Cream: Stir in heavy cream. Bring the mixture to a gentle simmer and cook until the sauce has thickened slightly, about 1 minute.

7. Top with Pie Crust: Place the unbaked pie crust over the skillet. Trim the edges and tuck them under.

8. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the sauce is bubbling.

9. Let Cool and Enjoy: Remove from the oven and let cool for a few minutes before serving. Enjoy the warm, comforting flavors of your chicken pot pie recipe skillet.

Tips for Success

• For a richer flavor, use rotisserie chicken instead of raw chicken breasts.
• Add other vegetables to your liking, such as potatoes, green beans, or mushrooms.
• If you don’t have heavy cream, you can use milk instead.
• To make a gluten-free version, use a gluten-free pie crust and flour.
• For a vegetarian version, omit the chicken and add more vegetables, such as tofu or tempeh.

Variations

• Creamy Chicken and Broccoli Pot Pie: Add 1 cup of chopped broccoli florets to the skillet.
• Cheesy Chicken and Potato Pot Pie: Top the pot pie with shredded cheddar cheese before baking.
• Savory Chicken and Mushroom Pot Pie: Sauté 8 ounces of sliced mushrooms with the vegetables.
• Spicy Chicken and Black Bean Pot Pie: Add 1 (15-ounce) can of black beans, rinsed and drained, to the skillet.
• Seafood Chicken Pot Pie: Use 1 pound of cooked shrimp, scallops, or crab meat instead of chicken.

Substitutions

• You can use a cast-iron skillet or a large ovenproof skillet for this recipe.
• If you don’t have frozen peas and corn, you can use fresh or canned vegetables instead.
• You can also use a homemade pie crust or a store-bought pie crust.

Serving Suggestions

• Serve your chicken pot pie recipe skillet with a side of crusty bread or rolls.
• Top with additional black pepper or hot sauce for a spicy kick.
• Garnish with fresh herbs, such as parsley or chives.

Next Level

• Make your own flaky pie crust from scratch for an extra special touch.
• Add a layer of mashed potatoes to the bottom of the skillet for a creamy and hearty base.
• Top the pot pie with a lattice crust for a beautiful and elegant presentation.

Final Thoughts

Our chicken pot pie recipe skillet is a versatile and delicious dish that is sure to impress your family and friends. With its tender chicken, crisp vegetables, and creamy sauce, it’s a comfort food that will warm you up on even the coldest days. Experiment with different variations and substitutions to create your own unique version of this classic recipe.

What You Need to Know

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the pot pie and refrigerate it for up to 24 hours before baking. When ready to bake, let it sit at room temperature for 30 minutes before baking.

Q: How do I store leftovers?
A: Leftover chicken pot pie recipe skillet can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this recipe?
A: Yes, you can freeze the unbaked pot pie for up to 2 months. Thaw overnight in the refrigerator before baking.