Skillet Chicken Pot Pie


While having double the amount of crust tastes great and all, it’s really not that good for you. So here’s a recipe to have your pot pie with just the top crust. And because the white sauce is made from mostly milk and chicken stock instead of heavy cream, it’s that much healthier. I won’t go so far to say as it’s clean eating, but it’s better for your gut than it would be.


Melt some butter with onions, add some plain flour to form a roux, something that will thicken up the sauce. Cook it for some time to get rid of the floury taste and then slowly pour in milk and stock. You’ll want to whisk it at this stage to make sure everything blends well and the sauce is smooth.

All this is done on medium low heat so the milk doesn’t curdle. And then more gentle simmering with an occasional whisk until the sauce thickens. And this is your base! If you want your sauce slightly on the goopy side, combine some flour or cornstarch with enough cold water to dissolve it and add it in to thicken it some more. Then keep on simmering till it thickens. Or you could just add less chicken stock.


Then we add some veggies and poached chicken cubes, pour it into a skillet and top with a 9″ pre-made pie crust. And we bake! And during the downtime, you can do other stuff. I usually wash my dishes because it really sucks coming back to a sink full of them later on.

My pie crust shrank a little in the oven but it doesn’t really bother me. I’ve just been having a hard time resisting making bad jokes of “Honey, I shrunk the pie crust!” here. So don’t freak out if yours does. It might have something to do with the pre-made pie crust or the high heat I cooked it at.

Also, the sauce tends to be a little runny if you cut the pie too early. The longer it sits, the more it sets and thickens. I found popping it in the fridge to keep until dinner time and reheating it later set the filling pretty well. And lastly, if you want more seasoning, you can add garlic or garlic seasoning or additional herbs like rosemary and thyme. I think those will work well.

As usual, enjoy and happy cooking!



4 boneless, skinless chicken breasts
5 tablespoons butter
¼ yellow onion, diced
5 tablespoons flour
1½ cups chicken broth
1 cup milk
2 cups frozen mixed carrots and green peas
½ cup celery, sliced (optional)
¼ teaspoon celery seed
Salt and pepper to taste
9″ pie crust


Over medium high heat, add chicken breasts to a pot of water and bring it to a gentle boil
Reduce to medium low heat and poach the chicken breasts 15-18 minutes, skimming foam from the surface when needed
Meanwhile, over medium low heat, melt butter and stir in onions, cooking until onions are translucent
Add in flour and whisk for 2 minutes to combine and form a roux
Slowly pour in chicken broth and milk and whisk till smooth. Simmer for 10-15 minutes until the sauce thickens, whisking occasionally
Add peas, carrots and celery to the sauce and season with celery seed and salt and pepper to taste
Drain and remove chicken and dice into cubes
Place the chicken in a 10″ skillet and pour sauce over, coating evenly. Stir to combine
Roll out the pie crust to fit over the skillet, tuck in the edges and make several 1″ slits to let steam escape
Place the skillet on a baking sheet to catch drips and bake at 200 degrees F for 30-35 minutes or until crust is golden brown
Let it sit for 10 minutes minimum before slicing and serving warm


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