Description
This easy skillet pot pie is a delicious one pan dinner for your family. It’s hearty and satisfying and you can use chicken or leftover Thanksgiving turkey!
Ingredients
- Store-bought or homemade pie crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup chopped onion
- 2 teaspoons minced garlic
- 1 cup sliced carrots (about 2 carrots)
- 3/4 cup sliced celery (about 1–2 stalks)
- 1/4 cup (31g) all-purpose flour
- 1 and 1/2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups regular or reduced sodium chicken broth
- 1/2 cup whole milk*
- 2 cups vegetables*
- 2–3 cups cooked shredded or cubed chicken or turkey
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
Instructions
- The crust: Prepare my pie crust recipe through step 5. Do this in advance to save time!
- Heat the butter in a 10-12 inch oven-safe skillet over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes or until vegetables have softened and released some liquid. Add flour, thyme, salt, and pepper. Stir and cook for 2 minutes as the flour soaks up the liquid.
- Pour in the chicken broth and milk. Bring to a boil, reduce heat to low and allow to simmer for 5 minutes. Gravy will thicken. Stir in the vegetables and chicken/turkey. Cook for 1 more minute. Remove from heat and allow to slightly cool for 10 minutes (and up to 1 day—cover and store in the refrigerator).
- Preheat oven to 375°F (191°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. If your 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 35-40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, I place a pie crust shield on top of the skillet to prevent the edges of crust from burning.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
Notes
- Make Ahead Instructions: Filling can be prepared 1 day in advance, cover and chill in the refrigerator as noted in step 3. Continue with the recipe and bake the next day as directed. You can also prepare and freeze the filling 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.
- Special Tools (affiliate links): 10- to 12-inch Oven-Safe Skillet | Rolling Pin | Pastry Brush | Pie Crust Shield
- Milk: Use whole milk and avoid lower fat milks because the gravy/filling will not thicken as much. Plain unsweetened oat milk works best as a nondairy milk replacement.
- Vegetables: I use 1 cup of frozen peas and 1 cup of sliced mushrooms. Other vegetables that work are chopped fresh or frozen broccoli, cauliflower, zucchini, leeks, bell peppers, and/or corn.