Description
Learn how to make a delicious Skillet Chicken Pot Pie with this easy recipe. Perfect for a comforting meal any night of the week.
Ingredients
- 4 tablespoons unsalted butter (60g)
- 1/2 cup onion, diced (120g)
- 1 cup carrots, sliced (150g)
- 1/2 cup celery, sliced (75g)
- 1/2 cup all-purpose flour (60g)
- 1 1/3 cup chicken broth (320ml)
- 1 cup whole milk (240ml)
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1/4 teaspoon (1 ml) dried thyme
- 1/4 teaspoon (1 ml) poultry seasoning
- 2/3 cup frozen peas, defrosted (100g)
- 3 cups diced cooked chicken (450g)
- 1 pie dough pastry circle
- 1 egg, beaten
Instructions
- Set your oven to 400°F (200°C) to preheat.
- In a 10-inch cast iron skillet, heat the butter over medium heat until melted, then add the diced onion, sliced carrots, and sliced celery; cook while stirring for 5 minutes.
- Dust the flour over the vegetables and mix continuously for 1 minute.
- Slowly pour in the chicken broth while whisking, then do the same with the whole milk once blended.
- Incorporate the salt, black pepper, dried thyme, and poultry seasoning.
- Mix in the defrosted peas and cooked chicken pieces.
- Place the pie dough over the filling, gently pressing the edges slightly into the filling.
- Apply the beaten egg on top, make a few cuts in the dough, and bake for approximately 30-35 minutes until the crust is golden.
- Take it out of the oven and let it cool to your preferred temperature before serving.
Notes
- For a richer consistency, opt for whole milk over low-fat.
- Enhance the flavor by incorporating additional herbs like rosemary or sage.
- Ensure the edges of the pie dough are tightly sealed to prevent any filling leakage.
