I reach for my big skillet and dinner feels simple. One Pot Chicken Pot Pie comes together fast and the kitchen smells like Sunday. I use cooked chicken and puff pastry so the path stays easy. I get creamy sauce, soft carrots, sweet peas, and a golden lid that shatters with a tap. We love meals that ask for one pan and give big comfort. I file this under 1 Pot Meals and Cast Iron Chicken Pot Pie since my trusty pan lives on the stove. The filling hugs Baked Chicken and tender veggies. I stir and the spoon slides through a warm cloud. My family waits with bowls and a tiny bit of patience. You can make this with Boneless Skinless Chicken Thighs or any cooked chicken you have. I keep things calm and tidy with Baked Dishes For Dinner that use a few smart helpers. Puff pastry saves time. The list stays short which makes me grin since I adore 5 Ingredient Or Less Recipes. We eat. We sigh. We go back for one more spoonful.
Table of Contents
- 1 Key Takeaways
- 2 Easy Skillet Chicken Pot Pie Recipe
- 3 Ingredients for Skillet Chicken Pot Pie
- 4 How to Make Skillet Chicken Pot Pie
- 5 Tips for Making Skillet Chicken Pot Pie
- 6 Making Skillet Chicken Pot Pie Ahead of Time
- 7 Storing Leftover Skillet Chicken Pot Pie
- 8 Try these Dinner recipes next
- 9 Skillet Chicken Pot Pie
- 10 Nutrition
1 Key Takeaways
We cook with calm hands and a hot pan. I make a cozy pie with tender chicken and a crisp puff lid. The filling tastes creamy and bright. Peas pop. Carrots turn sweet. The crust flakes and melts. One Pot Chicken Pot Pie fits busy days and slow Sundays. I write this on Elena Cooks where I cook like we live. Simple tools. Real flavor. Clean plates.
We use one skillet so cleanup stays light. We reach for cooked chicken so prep moves quick. Puff pastry sits on top and bakes into a golden cap. The sauce comes from butter flour stock and milk. It coats each bite and brings that warm hug feeling we chase after long days.
Serve straight from the pan at the table. Let people scoop big spoonfuls. Add a green salad and the meal feels complete. I am Elena and I share this on Elena Cooks with a full photo set and notes at https slash slash www dot elenacooks dot com.
2 Easy Skillet Chicken Pot Pie Recipe
I lean on One Pot Chicken Pot Pie when time runs thin. One Pot Chicken Pot Pie keeps me steady and gives me a happy kitchen. The smell greets you when you step in. Steam curls up and carries thyme and butter. You hear a soft bubble. You see a glossy surface that hints at what sits below. The spoon slides and you find chicken and peas and soft carrots. The crust lifts and flakes.
We keep steps short. We brown veg in butter. We whisk in flour then stock then milk. The sauce thickens and turns silky. We fold in chicken and peas. We top with pastry and mark vents. The oven finishes the work while we set the table and sip water or tea.
I test this for the site and for dinner with friends. They ask for seconds and talk about lunches the next day. The method works in a cast iron pan or any oven safe skillet. The flavor lands in that comfort zone we love. On Elena Cooks you will find more notes and swaps to fit your pantry.
3 Ingredients for Skillet Chicken Pot Pie
Cooked chicken Tender shredded or diced chicken gives body and protein. I use rotisserie or baked pieces from last night. Thighs stay juicy and hold up well in the sauce.
Carrots Thin slices cook fast and taste sweet. They add color and a soft bite that sets off the creamy base. I keep them small so each spoonful holds a mix.
Celery Sliced ribs bring a fresh snap. They soften in butter and release a clean aroma that lifts the sauce. The texture stays tender not limp.
Yellow onion Chopped onion cooks until clear and mellow. It builds flavor at the start and blends into the sauce later. No large chunks here.
Butter and flour These two make the roux that thickens the filling. Butter coats each grain of flour. The mix turns the liquid into a velvety base that clings to the chicken and veg.
Chicken stock Warm stock brings savory depth. I use low sodium so I can season to taste. It keeps the sauce bright not heavy.
Milk Whole milk softens the edges and adds a gentle cream note. The sauce stays smooth and rich without feeling heavy.
Frozen peas Sweet peas go in near the end. They keep a fresh pop and bright color. Kids love them and I do too.
Thyme and celery seed Fresh thyme wakes the sauce. A pinch of celery seed whispers classic pot pie flavor. The kitchen smells like home.
Kosher salt and black pepper Season the sauce so each bite sings. Taste as you cook and adjust with a light hand.
Puff pastry and egg wash Thawed pastry gives that crisp lid we crave. A light brush of beaten egg turns the top deep gold and glossy in the oven.
4 How to Make Skillet Chicken Pot Pie
Step 1 Heat and prep Set the oven to four hundred F. Place an oven safe skillet on medium heat. Keep ingredients close so the process flows without stress.
Step 2 Soften veg Melt butter. Add onion carrot and celery. Cook until soft and fragrant. Stir now and then so the veg cooks even and does not brown.
Step 3 Build the base Sprinkle in flour and stir for one minute. The mix will look pasty. This cooks out the raw taste and sets up the sauce.
Step 4 Add liquid Whisk in warm stock then milk. Keep the whisk moving so the sauce stays smooth. Let it simmer until thick and glossy.
Step 5 Fold in the good stuff Add chicken peas thyme celery seed salt and pepper. Taste and tweak. The filling should be creamy and well seasoned.
Step 6 Top and bake Roll pastry to fit the pan. Cut vents. Lay it over the filling and tuck the edges inside. Brush with egg wash. Bake until puffed and deep gold. Look for bubbles around the rim.
Step 7 Rest and serve Let the pie sit for ten minutes so the filling settles. Spoon into bowls and enjoy that first flaky bite.
5 Tips for Making Skillet Chicken Pot Pie
Keep pastry cold so it rises high and stays crisp. Work fast and place it back in the fridge if it softens. Vent cuts help steam escape and protect the flaky texture.
Use dark meat for juicy bites. Boneless thighs give rich flavor and stay tender in the sauce. White meat works too if that is what you have on hand.
For a one pan chicken pot pie feel place the skillet on the table with a trivet. This echoes the spirit of One Pot Chicken Pot Pie and keeps heat in the dish. A short rest keeps the filling thick and spoonable.
6 Making Skillet Chicken Pot Pie Ahead of Time
Cook the filling and cool it. Store it in the skillet or a container. When you are close to dinner set the filling back on the stove and warm it until it steams.
Top with cold pastry right before baking. That small move gives the best lift. This method mirrors a one pan chicken pot pie approach and saves energy on a weeknight.
For make ahead lunches bake the pie and chill it. Reheat slices in a hot oven so the crust turns crisp again. The flavor stays rich and the texture stays clean.
7 Storing Leftover Skillet Chicken Pot Pie
Cool leftovers until warm not hot. Move pieces to airtight boxes. Label and date if that helps. The pie keeps in the fridge for three days and in the freezer for two months.
For fast meals reheat in the oven at three hundred fifty F until hot. The crust will crisp again in the dry heat. This gives that one pan chicken pie comfort with little work.
Microwave works in a pinch. The crust softens a bit yet the filling still tastes great. Add a quick salad for balance and dinner lands on the table with ease.
8 Try these Dinner recipes next
9 Skillet Chicken Pot Pie
One Pot Chicken Pot Pie Skillet Comfort Dinner
Ingredients
Filling
- 4 cups cooked shredded chicken
- 2 cups thinly sliced carrots
- 1 cup thinly sliced celery
- 1 cup chopped yellow onion
- 2 cups chicken stock
- 1 cup whole milk
- 1/2 cup all purpose flour
- 1/2 cup salted butter
- 2 cups frozen peas
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon celery seed
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Topping
- 1 package puff pastry thawed
- 1 large egg beaten for egg wash
Instructions
Make The Filling
- Heat the oven to 400 F.
- Melt the butter in a large oven safe skillet over medium heat. Add onion carrot and celery and cook until soft about 6 to 8 minutes.
- Sprinkle in the flour and stir for 1 minute until the flour coats the vegetables.
- Whisk in the chicken stock then the milk. Cook and stir until the sauce thickens and simmers.
- Stir in the shredded chicken peas thyme celery seed garlic powder salt and pepper. Taste and adjust seasoning.
Add The Pastry And Bake
- Roll the puff pastry to fit the skillet. Cut vents.
- Lay the pastry over the warm filling and crimp the edges inside the pan. Brush with egg wash.
- Bake until the pastry is puffed and deep golden and the filling bubbles around the edges 20 to 25 minutes.
- Rest for 10 minutes then spoon into bowls.
10 Nutrition
One serving offers a steady mix of protein and carbs with moderate fat. A typical bowl gives about four hundred thirty calories with twenty two grams of protein and plenty of veg. Sodium varies with your stock. Use low sodium stock for better balance. I share full nutrition notes and the printable card on Elena Cooks at https slash slash www dot elenacooks dot com.
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