One-Skillet Chicken Pot Pie

5 from 1 vote

We were doing our best to clean out the fridge and freezer before we left, and I found one pie crust, chicken, carrots, and celery. And here you have it, a one-crust pot pie.

Prep Time15

Cook Time48

Cooling Time10

Total Time1 13

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 536kcal

Author: The Food Charlatan

Ingredients

1/2 cup butter
1/2 cup onion chopped
1 cup carrots chopped
1/2 cup celery chopped
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 + 1/8 teaspoon black pepper
1/4 + 1/8 teaspoon celery seed
1 14-oz. can chicken broth
1 cup milk
1 & 1/2 or 2 cups cooked chicken
1 cup frozen green peas
1 9 inch unbaked pie crust

Instructions

Preheat oven to 350. In a 9 or 10 inch cast iron skillet, melt the butter over medium heat. When the butter is hot, add the onions, carrots, and celery. Saute until the carrots are crisp-tender, about 8 minutes.
In a small bowl combine flour, salt, pepper, and celery seed.
When the vegetables are soft, tilt the skillet to one side so that the butter pools at the bottom. Use a whisk to stir in the flour mixture. Combine until a thick paste forms, then slowly add the chicken broth and the milk. You don't need to keep the skillet tilted for this part, but try to mix together the flour/butter with the liquid as much as you can before stirring in the veggies. Cook the mixture until it thickens, just a couple minutes.
Add the chicken and the peas, then turn off the heat.
Lay the pie crust over the skillet, pinch the edges or just squish them down a bit, and sprinkle the top with a little salt and pepper. Promptly place it in the oven. (You don't want your crust to get soggy.) Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown. Let set for 10 minutes before serving.

Notes

Source: adapted from Allrecipes.com; skillet idea from Picky Palate

Nutrition

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