The times I tend to crave chicken pot pie the most are at the end of long, busy days, which is exactly when I don't have the time to make it. This recipe is the answer. It relies on a few store-bought conveniences and comes together in one skillet, so it's a pot pie you can pull off on those kinds of nights.
A Chicken Pot Pie for the Rest of Us
Traditional chicken pot pie, with a homemade crust and a slow-simmered filling, is undoubtably wonderful, but it requires the better half of an afternoon to assemble. This version streamlines things, calling for quick-cooking bite-sized pieces of boneless, skinless chicken breasts along with store-bought chicken broth and a bag of frozen peas and carrots. The filling comes together quickly in a skillet. Then, instead of getting transferred to a pie pan to bake, it's topped with a store-bought crust and baked right in the skillet.
Easy Skillet Chicken Pot Pie
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 (16-ounce) bag frozen peas and carrots
2 cloves garlic, minced
2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
1/2 cup whole milk
Freshly ground black pepper
1 store-bought pie crust, thawed if frozen
Preheat the oven to 400°F.
Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate.
Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes. Turn off the heat, stir in the milk, and season as needed with salt and pepper.
Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.
- Storages: Leftovers can be refrigerated for up to 3 days.