Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: 3 tbsp butter, divided; 1 sweet onion, chopped; 1 celery stalk, diced; 1 tbsp thyme; 6 cloves garlic minced; 1/4 cup all-purpose flour; 2 cups chicken broth, reduced-sodium; 1 cup white wine; 4 skinless and boneless chicken breasts, cubed (even-sized pieces); 1/4 tsp pepper; 1/2 tsp salt; 2 cups peas, frozen; 1 cup shredded carrot; 1 deep-dish pie crust

by Lisa Kotler

5 servings

1 hr

I don't know about you, but this time of the year I adore a skillet meal. When it is cold outside, the smell of chicken pot pie baking in the oven is especially comforting. I've adapted this recipe from Chatelaine Magazine, and in my opinion, my version is even more flavourful. Serve it with a side salad and you've got a quick, easy weeknight comfort meal. Now if I could just figure out how to walk the dog after dinner without going out into the cold night air. I hope that you enjoy this meal as much as my hubby does. I have to hold him back from taking three servings.

Skillet Chicken Pot Pie

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Recipe details

Yield 5 servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

3 tbsp butter, divided
1 sweet onion, chopped
1 celery stalk, diced
1 tbsp thyme
6 cloves garlic minced
1/4 cup all-purpose flour
2 cups chicken broth, reduced-sodium
1 cup white wine
4 skinless and boneless chicken breasts, cubed (even-sized pieces)
1/4 tsp pepper
1/2 tsp salt
2 cups peas, frozen
1 cup shredded carrot
1 deep-dish pie crust

Instructions

Preheat oven to 425F.
Melt butter in a 9-in. cast iron, oven-safe frying pan over medium. Add onions, celery, garlic, and thyme, cooking until softened, 5 min. Stir in flour and cook, stirring, 1 min.
Gradually stir in chicken broth and white wine, and add in chicken, salt, and pepper. Bring to a boil, then reduce heat and simmer over medium, stir, cook 10 min.
Continue cooking until the chicken is no longer pink and the mixture is thickening.
Roll out pie crust into an 11-in. circle on a lightly floured surface. Poke holes with a fork.
Place pastry over cast iron pan, brush with 1 Tbsp melted butter and put the entire cast iron pan into the oven.
Bake until golden brown, 10 to 15 min.

Comments

Me on Dec 05, 2021

Looks good. Have a question about wine. Seen wine come in smaller type bottles. What is an acceptable one to use for this recipe? I don't drink wine but wanted to try this recipe as it is written. No substitutions with chicken broth etc.
I don't want to spend 10$ for a bottle of wine something that is not the main ingredient in a recipe. Can you help?

9 Reply
- Lisa Kotler on Dec 05, 2021
  
  It is up to you. It adds a nice flavour to the pot pie. I would use a Pinot Grigio or Sauvignon.
  
  2
- Carrie on Dec 06, 2021
  
  In the vinegar section of your favorite store they should have cooking sherry, and cooking wines. They are usually around $5, add the flavor needed and are more shelf stable. FYI.
  
  2
Melanie Froude on Dec 06, 2021

How do you roll a frozen pie crust?

Like Reply
- See 2 previous
- Barbara Jennings on Dec 06, 2021
  
  I think maybe put it upside down on the filling and press it down. I don’t know why that was not given in the instructions.🧐
  
  Like
- Mary on Dec 06, 2021
  
  Defrost it first!
  
  1
- Lisa Kotler on Jan 01, 2022
  
  Sorry, I should have noted that the pie crust should be room temperature. I purchased it frozen and let it defrost before rolling it out. I have updated the instructions.
  
  Like