Easy Skillet Pot Pie


Do you have an oven-proof skilletyet? Get one! You can make crispy cornbread and fruit-studded cornmeal cake and flaky biscuits and a warm ooey gooey peanut butter cookie. And now let’s add suuuuper comforting and hearty skillet pot pie to the line-up. As cozy as flannel jammies, as convenient as online shopping. One pan and you’re all set for dinner.


Let’s walk through the recipe real quick. Grab your skillet, cook down some carrots + celery + garlic + onion. Add seasonings, then flour to soak up the liquid. The flour will also help thicken the pot pie filling.

This recipe gets rid of some extra meat and veggies you have lingering in the fridge. 

You’ll need the carrots + celery + onion as the base, but you can have a little fun with the extra veggies: peas, bell peppers, mushrooms, broccoli, cauliflower, leeks, corn, etc. I used mushrooms + frozen peas + leftover rotisserie chicken. This is where you can use your leftover Thanksgiving turkey!

Easy Skillet Pot Pie

This easy skillet pot pie is a delicious one pan dinner for your family. It’s hearty and satisfying and you can use chicken or leftover Thanksgiving turkey!




Ingredients

  • Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 2 Tablespoons unsalted butter
  • 1/3 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 cup sliced carrots (about 2 carrots)
  • 3/4 cup sliced celery (about 1–2 stalks)
  • 1/4 cup all-purpose flour
  • 1 and 1/2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups regular or reduced sodium chicken broth (about 1 standard can)
  • 1/2 cup milk
  • 2 cups vegetables
  • 2–3 cups cooked shredded or cubed chicken or turkey
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk


Instructions

  1. The crust: Prepare my pie crust recipe through step 5. Do this in advance to save time!
  2. Heat the butter in a 10-12 inch oven-safe skillet over medium heat. Add the onion, garlic, carrots, and celery. Sauté for around 5 minutes as the veggies let off some juices and become soft. Add flour, thyme, salt, and pepper. Stir and cook for 3 minutes.
  3. Pour in the chicken broth and milk. Bring to a boil, reduce heat to low and allow to simmer for 5 minutes. Gravy will thicken. Stir in the vegetables and chicken/turkey. Cook for 1 additional minute. Remove from heat and allow to slightly cool for 10 minutes (and up to 1 day– cover and store in the refrigerator).
  4. Preheat oven to 375°F (191°C).
  5. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. If your skillet is 12 inches, roll out the pie dough to about 13 inches so it fits. Carefully lay the dough over the filling. Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with the egg wash.
  6. Bake for 35-40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, I place a pie crust shield on top of the skillet to prevent the edges of crust from burning.
  7. Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.

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