Description
Discover how to make a delicious skillet chicken pot pie, the ultimate comfort food. This easy recipe is perfect for cozy nights at home. Click to learn more!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 ½ lb boneless, skinless chicken breast, cubed (680 g)
- salt, to taste
- pepper, to taste
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1 cup yukon gold potato, cubed (150 g)
- 2 cups frozen pea and carrot (300 g)
- 4 tablespoons vegetable oil (60 g)
- 4 tablespoons all-purpose flour (30 g)
- 2 cups beef broth (480 ml)
- 1 frozen prepared pie crust, thawed
- 1 egg, beaten
Instructions
- Warm the olive oil in a cast-iron pan. Introduce the cubed chicken, sprinkle with salt and pepper, and cook until it achieves a golden hue on the outside and is cooked through. Remove the chicken and set it aside.
- Set the oven to a temperature of 400ËšF (200ËšC).
- Using the same pan, add chopped onions and minced garlic, and cook until they become translucent. Incorporate the potato cubes and continue cooking for around 5 minutes. Stir in the frozen peas and carrots. Add the vegetable oil and let it melt, then scatter the flour over the vegetables and stir quickly to prevent clumping. Pour in the beef broth, bringing it to a boil to thicken the mixture. Season with salt and pepper, then take off the heat.
- Drape the thawed pie crust over the chicken and vegetable filling, carefully pressing it along the edges of the skillet to seal. Brush the crust with the beaten egg and make three cuts on top to allow steam to escape. Bake for 25-30 minutes, or until the crust is golden.
- Enjoy!
Notes
- Note: Substitute olive oil with avocado oil for a different flavor profile.
- Second note: Enhance the chicken with your favorite herbs or spices like thyme or paprika.
- Third note: Ensure an even distribution of chicken and vegetables in the pie crust for a balanced filling in every bite.
