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Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

We all love a hearty chicken pot pie and you can elevate it by making it in a skillet.
INGREDIENTS:
  • 3 (9-inch) pie crust rounds, fresh or frozen (You can double the food processor pie crust recipe)
  • 4 tablespoons unsalted butter
  • 3 cups chopped fresh or frozen vegetables (see note)
  • 4 cups shredded cooked chicken
  • 6 tablespoons all-purpose flour
  • salt and freshly ground black pepper
  • 5 cups reduced-sodium chicken broth
  • 1 large egg, beaten slightly


SERVINGS: 6 to 8 PREP: 40 minutes COOK TIME: 32 to 38 minutes


Use 3 (9-inch) pie crust rounds, fresh or frozen. You can double the Food Processor Pie Crust Recipe.


INSTRUCTIONS:


1. Preheat the oven to 450 degrees F.


2. Place two pastry rounds in a 12-inch skillet, overlapping the crusts on the bottom of the skillet. Press the crusts across the bottom and up the sides of the skillet. Let any excess pastry hang over the top edge. Prick the bottom of the crust a few times with a fork. Cover the crust with a square of parchment paper, then top with pie weights or 1 cup dried beans. Bake the pastry until it is very lightly browned, 6 to 7 minutes. Carefully remove the parchment paper and pie weights and set the skillet aside. Reduce the oven temperature to 350 degrees F.


3. While the crust bakes, melt the butter in a second large skillet over medium heat. Add the vegetables and cook, stirring, for 1 minute. Add the chicken and cook, stirring, for 1 minute more. Sprinkle the flour over the vegetables and chicken, then season with salt and pepper. Cook, stirring, until the flour is incorporated, about 1 minute longer. Add the broth to the skillet, increase the heat to medium-high, and cook, stirring constantly, until the mixture thickens slightly, 1 to 2 minutes. Pour the chicken mixture into the baked crust.


4. Cut the remaining pastry round into 1-inch strips. Lay out half of the strips horizontally over the chicken mixture, and lattice the remaining strips vertically to make a basket-weave pattern. Fold the overhanging prebaked edges back onto the strips to seal the top and bottom crusts. Crimp the crust with your fingers, and stamp the edges with the tines of a fork. Brush the top with the beaten egg.


5. Bake the pie until the crust is golden brown and the juices are bubbling, 25 to 30 minutes. If the pie seems done but the top is not brown, run the pie under the broiler briefly. Let rest for 10 minutes, then serve.


NOTE: Use peas, carrots, green beans, asparagus tips, mushrooms, leeks, and squash. Cut the larger veggies into smaller pieces so everything cooks evenly.


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