Skillet Chicken Pot Pie

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 332.7

Total Fat: 17.6 g
Cholesterol: 93.8 mg
Sodium: 189.2 mg
Total Carbs: 21.9 g
Dietary Fiber: 2.2 g
Protein: 21.2 g

View full nutritional breakdown of Skillet Chicken Pot Pie calories by ingredient

Introduction

A different take on Chicken Pot Pie. Great comfort food, This is made from SCRATCH, NOT from cans, tubes, boxes, packages of junk that I found on the other Spark recipes. The crust is so flakey and good. It says to cook it in a cast iron skillet but the amount I ended up with made 2 - 8 inch pies + 2 more servings! You can add different vegetables if desired.
This recipe calls for Herbs de Province and kosher salt which is not listed in the Spark Database. I also used fat free HOME MADE FROM SCRATCH chicken stock. A different take on Chicken Pot Pie. Great comfort food, This is made from SCRATCH, NOT from cans, tubes, boxes, packages of junk that I found on the other Spark recipes. The crust is so flakey and good. It says to cook it in a cast iron skillet but the amount I ended up with made 2 - 8 inch pies + 2 more servings! You can add different vegetables if desired.
This recipe calls for Herbs de Province and kosher salt which is not listed in the Spark Database. I also used fat free HOME MADE FROM SCRATCH chicken stock.

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 10

Ingredients

Crust:

1 Egg

1 stick Butter, unsalted, sliced in small pats and very cold

1 1/4 cups Flour, I used white flour because whole wheat did not fit this recipe

Filling:

2 lbs boneless, skinless Chicken Breast, diced

4 stalks Celery, sliced

3-4 Carrots, sliced

1/2 large Onions, diced

1 cup frozen Peas, thawed

3 cloves Garlic, diced

2 cups Chicken stock, warmed (I used my own home made)

* 1 tsp dried herbs de province (NOT LISTED IN THE SPARK DATABASE)

1/2 cup Milk,

3 TBS Butter, unsalted

3 TBS Flour, white,

Kosher Salt, (NOT LISTED IN THE SPARK DATABASE)

Pepper

2 tbs Olive Oil

Directions

Preheat oven to 350

For Crust-make first
Place flour, 1/2 tsp salt and sliced butter in food processor. Pulse until mixture becomes grainy. Add egg and pulse just until dough comes together.
Form the dough into a disc and place in the middle of a gallon ziploc bag. Place in fridge until ready to use.

Preheat large cast iron skillet. Sprinkle chicken with dash of salt and pepper. Drizzle 1 TBS olive oil in skillet, add chicken and cook until no longer pink. Remove chicken from pan and set aside.

Drizzle pan with another tablespoon of olive oil. Add celery, carrots, onions and garlic. Sprinkle with a little pinch of kosher salt. Saute until vegetables just begin to turn translucent. Remove vegetables and set aside.

Turn heat to low and add butter. Melt butter and then whisk in flour. Add a little pinch of kosher salt..
Cook, while constantly whisking for 2-3 minutes over medium heat, or just until flour smells nutty.
Pour warmed chicken stock into pan and whisk well.

Turn heat to high and bring to a boil while whisking constantly. Pour in milk and bring back to a boil.

Turn heat off and add chicken and sauteed vegetables and defrosted peas.

Remove dough from fridge and leave in the ziplock bag. Remove as much air from the bag as possible and leave the bag cracked to release any trapped air.
Roll the dough to the edges of the bag, creating a uniform thickness.
Cut off the top of the bag so that there just 1/2 the bag under the crust.
Place the dough dough side down on top of the skillet and peel away the bag. Tuck in the edges of dough so that all the dough is in the pan and sealed to the edges of the skillet. Cut vent holes in the pie dough with a knife.

Bake in oven for 1 hour.

1 serving is 1/4 of an 8 inch pie.
I made my recipe into 2 - 8 inch pie pans with top crust only and 2 extra 1 cup servings for another meal.

Number of Servings: 10

Recipe submitted by SparkPeople user RD03875.