Skillet Chicken Pot Pie

What you do first think of when you hear the words Skillet Chicken Pot Pie? It immediately makes me think of comfort food, like meatloaf and mashed potatoes. At first glance, this recipe may seem like it has a lot of ingredients, but actually most if not all of these ingredients, you may have readily available in your pantry. This recipe is much lower in sodium than a frozen chicken pot pie.  It also has only one crust instead of two which also makes the recipe healthy.  You can also customize the ingredients to include your favorite vegetables.

Print Recipe

Skillet Chicken Pot Pie

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Main Dish

Cuisine: American

Keyword: Kid-friendly, Meal prep

Condition: Diabetes, Nut Free, PCOS

Servings: 4

Ingredients

• 2 Tbsp unsalted butter
• 1/2 onion diced
• 2 tsp garlic minced
• 2 carrot sliced
• 2 celery stalks, sliced
• 1 bell pepper diced
• 8 oz mushroom chopped
• 1/4 cup all-purpose flour
• 1 1/2 tsp thyme dried
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth low sodium
• 1/2 cup milk
• 1 cup peas frozen
• 4 cups chicken cooked and cubed
• 1 large egg
• 1 pie crust
• 1 Tbsp milk

Instructions

• Preheat oven to 375°F.
• 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.
• 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.
• Roll out pie crust and place over filling. Crimp edges of the pie crust, and cut slits in the top to form steam vents.
• Beat 1 egg with 1 Tbsp milk. Lightly brush top of the pie crust with the egg wash.
• Bake for 35-40 minutes or until top of the crust is golden brown.
• Remove from oven and allow to cool for 5 minutes before serving.

Notes

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

Nutrition

Carbohydrates: 44g | Protein: 34g | Fat: 37g | Sodium: 947mg | Potassium: 915mg | Fiber: 6g

If you liked our Skillet Chicken Pot Pie recipe and are looking for other dietitian-approved comfort food recipes?

• White bean soup
• Honey Sesame Chicken
• Veggie Lasagna
• Healthy Burgers to Satisfy Everyone at the Dinner Table
• BBQ chicken wings

Did you know that this recipe and many other of our dietitian-approved favorite recipe are in our latest cookbook, NOURISHED: 10 Ingredients to Happy Healthy Eating.