Skillet Chicken Pot Pie
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Author Klara Knezevic RD, LD
Servings Prep Time
4 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 20 minutes
Cook Time
40 minutes
Skillet Chicken Pot Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Author Klara Knezevic RD, LD
Servings Prep Time
4 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 20 minutes
Cook Time
40 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven 375 F.
  2. Heat butter in a 10 inch oven-safe skillet over medium heat. Add onion, garlic, carrots, celery, red pepper and mushrooms. Cook for about 5 minutes until the veggies have become soft. Add flour, thyme, salt and paper. Let cook for about 3 minutes, stirring frequently.
  3. Add in chicken broth and milk. Bring to a boil, then reduce heat to low. Allow to simmer for 5 minutes while the gravy thickens. Add in peas and cooked chicken. Let cool for 10 minutes.
  4. Roll out pie crust and place over filling. Crimp edges of the pie crust, and cut slits in the top to form steam vents.
  5. Beat 1 egg with 1 Tbsp milk. Lightly brush top of the pie crust with the egg wash.
  6. Bake for 35-40 minutes or until top of the crust is golden brown.
  7. Remove from oven and allow to cool for 5 minutes before serving.
Recipe Notes

*Note: Filling can be made up to 1 day ahead for meal prep, and stored in the fridge.

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