- 1½ cups Chicken brothlow-sodium , divided
- 2 tbsp All-purpose flour
- 1 tbsp Olive oil
- 1 (8-oz) package Cremini mushroomssliced
- 1 cup Onionchopped
- 6 cloves Garlicminced
- 1 ½ cups (7 oz) Mixed vegetablesfrozen carrots and peas
- 1 tbsp Sagefresh , chopped
- 1 tbsp Fresh thymeleaves, plus sprigs for garnish
- ½ tsp Salt
- ½ tsp Black pepperground
- 1 lb Chickenshredded cooked , about 3 cups
- 1 (7-8 oz) Pie crustprepared, thawed if frozen
- 1 Egg whiteslightly beaten
Skillet Chicken Pot Pie
This recipe for Skillet Chicken Pot Pie is a firm favorite with my family. If you can think of a more comforting combination than chicken, mushroom, and pastry, then I need to hear it! This pie is a firm favorite in my kitchen and I am delighted to share the recipe with you today.
To make this pie, start by preparing the filling in a large cast-iron skillet. Place a prepared pie crust on top of the filling in the skillet and fold in the edges. Make four large slices in the lid and brush with egg white. Bake in the oven until golden on top. This pie will be steaming hot when you remove it from the oven so leave to cool for about 10 minutes before serving.
To make my Skillet Chicken Pot Pie, you will need the following ingredients:
Steps to make Skillet Chicken Pot Pie
1 | Heat oven | 5 |
Preheat the oven to 425 °F | ||
2 | Combine flour and broth | 3 |
In a small bowl, combine 1¼ cups of chicken broth with 2 tablespoons of all-purpose flour until smooth. | ||
3 | Cook mushrooms | 10 |
Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet or cast-iron pan over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes until browned. Reduce the heat to medium and add 1 cup of chopped onion and 6 minced cloves of garlic. Cook for 4-6 minutes until tender. | ||
4 | Make pie filling | 10 |
Pour in the remaining ¼ cup broth and use a wooden spoon to stir and scrape up any browned bits. Add the reserved broth-flour mixture, along with 1½ cups of peas and carrots, 1 tablespoon each of chopped sage and thyme. Stir well and season with salt and pepper. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer for about 10 minutes, stirring occasionally, until the vegetables are tender. | ||
5 | Add chicken | 2 |
Remove the skillet from the heat and stir in 1 pound of shredded chicken. | ||
6 | Top with pie crust | 5 |
Lay pie crust over the chicken filling. Fold the edges over as required. Cut some large slits in the crust to allow the cooking steam to escape. Brush the lid with beaten egg white. | ||
7 | Bake | 20 |
Bake in the preheated oven for 20-25 minutes until the pastry crust is golden brown and the filling is bubbling around the edges. | ||
8 | Serve | |
Leave to cool for about 10 minutes before serving with thyme sprigs on top. | ||
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