Skillet Chicken Pot Pie
This easy one dish chicken pot pie is made in a skillet and topped with a pre-made pie crust. An easy weeknight meal that tastes like it’s been cooking for hours and has fewer calories than a traditional pot pie. More flavor…..less guilt!
Chicken Pot Pie is the ultimate comfort food….right next to beef stew and baked macaroni and cheese, it’s what I want to eat on a cold winter day. Growing up, I hated the crust. I hated pie crust. I thought it was the worst part of the pie. Let’s face it….you never serve just pie crust. It’s always a vessel for some type of filling, cherries, apples, chicken stew. It’s never been served like, “Here….I made this wonderful pie crust for you….it’s amazing!” No….people would think you’ve lost your marbles and ask you where the PIE is!
And another point to make about that crust…..it’s loaded with calories. It’s usually what makes the pie so artery clogging. Which is, now, unfortunate for me because I love the crust. Like mashed potatoes, I have grown to love the contrast it provides to the ingredients that fill it’s shell. And now my jeans are choking my waistline. I refuse to buy a bigger size because then….well, you know what happens then. I’d rather have the not so subtle reminder that I have an extra winter layer and it needs to be addressed. Stat.
So, what to do? I wanted Chicken Pot Pie and my readers want a one dish meal. Less pots and pans to clean because who wants to be slaving away in the kitchen after a long day at work or of wiping Chap Stick off the windows. (True story.)
I came up with a plan…..make everything in one skillet…..utilize my favorite Pillsbury Refrigerated Pie Crust (this post is not sponsored by Pillsbury) for a single crust chicken pot pie and lighten things up with a few little tricks. Voila! Dinner is served.
Some tips for make ahead….you can cook the chicken breasts a day in advance and store them, cut up, in an airtight container. You could ALSO use a rotisserie chicken from your local store but use almost all the meat since the breasts on a store cooked rotisserie are usually very small. You can also use a Vidalia onion instead of a red onion….the only difference will be the color of the gravy that you end up with. AND I used fresh peas but frozen and thawed peas would work just as well.
It’s been a long winter friends…..remember, Spring is just a couple weeks away. For those of you that say, “Summer bodies are made in the winter,” I made my body out of dough. All.winter.long.
Skillet Chicken Pot Pie
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 1/2 cup chopped carrots
- 1/2 vidalia onion, diced
- 1 large celery stalk, chopped
- 4 garlic cloves, minced
- 1 cup peas
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 2 tablespoons chopped fresh thyme
- 1 3/4 cup low sodium chicken stock
- 1 cup half and half
- 2 tablespoons cornstarch
- kosher salt and pepper
- 1 refrigerated pie crust
- Preheat oven to 450 degrees.
- In a deep, 8-inch skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and add to the skillet cooking until done and no longer pink. Transfer to a plate and allow to rest until cool enough to handle. Cut the chicken into bite sized pieces.
- Add the carrots, onion and celery to the skillet and sauté until softened. Add the garlic and peas continuing to cook for approximately 1 minute. Stir in the garlic powder, nutmeg, thyme and chicken stock and bring to a boil.
- In a small bowl, whisk together the cornstarch and half and half. Add the mixture to the skillet and turn the heat to low. Allow to cook until thickened and then stir in the chicken. Top the filling with the pie crust and press down along the edges to seal. Using a knife, cut two 1-inch slits in the middle of the crust and transfer to the oven.
- Bake the pot pie for 15-20 minutes or until the crust is golden brown. Remove and serve immediately.