Skillet Chicken Pot Pie
User Reviews
4.6
102 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
6
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Calories
470 kcal
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Course
Main Course, Dinner
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Cuisine
American
Skillet Chicken Pot Pie
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This homestyle comforting and hearty Skillet Chicken Pot Pie is unbelievably good! Topped with a flakey golden pastry crust, it’s full of tender chunks of chicken, potatoes, and lots of veggies in a creamy mushroom sauce. This is the ultimate busy weeknight recipe that your whole family is sure to love!
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 talks celery chopped
- 1 pound chicken breasts skinless boneless and chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ teaspoon red pepper flakes
- 1 teaspoon thyme fresh
- 2 cups frozen peas and carrots
- 2 medium potatoes peeled and diced
- 10½ ounce cream of mushroom soup 1 can
- ½ cup chicken broth low sodium, add more if needed
- 1 tablespoon parsley fresh, chopped
- 1 heet puff pastry
- 1 large egg for egg wash
Instructions
- Preheat your oven to 350°F.
- In a large skillet heat the olive oil over medium heat. Add the onion and celery and cook for about 3 minutes until the onion is soft and translucent.
- Add the chicken to the skillet and stir. Season with salt, pepper, red pepper flakes and thyme then stir. Cook for another 5 minutes until the chicken is no longer pink.
- Add the frozen peas and carrots. Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
- Cover the skillet with the puff pastry sheet then tuck in the edges. Brush with egg wash, then cut a couple slits in the center of the pie.
- Bake for 45 minutes or until the crust is golden brown.
- Slice and serve warm.
Equipments used:
Notes
- You always want to chop veggies into pieces that are all about the same size for even cooking. And in this recipe, the potatoes also need to be diced not in big chunks.
- This recipe calls for just one can of cream of mushroom soup. However, if you like your pot pie filling to be extra creamy, consider using two cans.
- I used a 10.5 inch skillet for this recipe.
- This would also work in a 9 x 13 inch pan using the same baking instructions.
- Uniformly cut the veggies. You always want to chop veggies into pieces that are all about the same size for even cooking. And in this recipe, the potatoes also need to be diced not in big chunks.
- Add extra soup. This recipe calls for just one can of cream of mushroom soup. However, if you like your pot pie filling to be extra creamy, consider using two cans.
- To store leftovers, store in airtight container in the refrigerator for 3 to 4 days max.
Nutrition Information
Show Details
Serving
1serving
Calories
470kcal
(24%)
Carbohydrates
40g
(13%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
772mg
(32%)
Potassium
822mg
(23%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
596IU
(12%)
Vitamin C
35mg
(39%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 470kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 772mg | 32% |
| Potassium | 822mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 35mg | 39% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
102 reviews
Excellent
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