Yes! Skillet Chicken Pot Pie is perfect if you want all the comforting flavors of a traditional pot pie without baking a whole pie in the oven. Here’s a simple recipe:
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn (optional)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk or cream
- Salt and pepper, to taste
- 1 tsp dried thyme or Italian seasoning
- 1 sheet puff pastry or 1 cup biscuit dough (store-bought or homemade)
Instructions
- Cook the veggies:
In a large oven-safe skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 more minute. - Make the sauce:
Sprinkle flour over the veggies and stir for 1–2 minutes to remove the raw taste. Slowly pour in chicken broth while stirring constantly, then add milk. Simmer until thickened, 3–5 minutes. - Add chicken and seasoning:
Stir in cooked chicken, peas, corn, thyme, salt, and pepper. Mix well and remove from heat. - Add the crust:
- Puff pastry: Roll out and place over the skillet, tucking edges if needed.
- Biscuit dough: Drop spoonfuls evenly over the filling.
- Cook the crust:
- Stovetop puff pastry: Cover and cook on low for 15–20 minutes until pastry is puffed and golden.
- Oven method: Preheat oven to 400°F (200°C) and bake for 15–20 minutes until the crust is golden.
- Serve:
Let it cool slightly, then scoop and enjoy!
If you want, I can also give a super creamy shortcut version that skips puff pastry and uses biscuits for a faster weeknight dinner. Do you want me to share that?
