How To Make Easy Skillet Pot Pie
Baked flaky and crunchy pie crust loaded with chicken and veggies in thick, creamy gravy sauce, this hearty skillet pot pie recipe lets you do less work.
- 2pieHomemade Crust
- 2tbspunsalted butter
- 1cupcarrots,(about 2 carrots), sliced
- ¾cupcelery,(about 1-2 stalks), slices
- ¼cupall-purpose flour
- 1½tspdried thyme
- ½tspblack pepper
- 2cupschicken broth,(about 1 standard can), regular or reduced sodium
- ½cupmilk,whole milk for creamy gravy
- 3cupschicken or turkey,cooked shredded or cubed
- 1large egg,beaten with 1 tbsp milk
Heat the butter in a 10 to 12-inch oven-safe skillet over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes as the veggies let off some juices and become soft. Add flour, thyme, salt, and pepper. Stir and cook for about 3 minutes.
Pour in the chicken broth and milk. Bring to a boil, reduce heat to low and allow to simmer for about 5 minutes. Gravy will thicken. Stir in the vegetables and chicken/turkey. Cook for about 1 minute. Remove from heat and allow to slightly cool for about 10 minutes (and up to 1 day– cover and store in the refrigerator).
Preheat oven to 375 degrees F.
On a floured work surface, roll out one of the discs of chilled dough*.
Turn the dough about a quarter turn after every few rolls until the dough is 12-inch in diameter. If the skillet is 12 inches, roll out the pie dough to about 13 inches so it fits. Carefully lay the dough over the filling. Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with the egg wash.
Bake for about 30 to 40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, place a pie crust shield on top of the skillet to prevent the edges of the crust from burning (optional).
Remove from the oven and allow to cool for about 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
- Make Ahead Instructions: Filling can be prepared 1 day in advance; cover and chill in the refrigerator as noted in step 2. Continue with the recipe and bake the next day as directed. Filling can also be prepared and freezed for up to 3 months. Thaw before covering with crust and baking. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
- Veggies: 1 to 2 cups of any veggies work. Use your favorite.
- Calories: 221.22kcal
- Fat: 12.84g
- Saturated Fat: 4.81g
- Trans Fat: 0.17g
- Monounsaturated Fat: 4.74g
- Polyunsaturated Fat: 2.18g
- Carbohydrates: 11.77g
- Fiber: 1.84g
- Sugar: 2.90g
- Protein: 14.09g
- Cholesterol: 73.58mg
- Sodium: 457.33mg
- Calcium: 51.58mg
- Potassium: 334.20mg
- Iron: 1.45mg
- Vitamin A: 251.03µg
- Vitamin C: 5.32mg
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