L skillet chicken pot pie

Skillet Chicken Pot PieRecipe Card

Skillet Chicken Pot Pie
Recipe card - step by step recipe instructions

1Over medium high heat, add chicken breasts to a pot of water and bring it to a gentle boil
2Reduce to medium low heat and poach the chicken breasts 15-18 minutes, skimming foam from the surface when needed
3Meanwhile, over medium low heat, melt butter and stir in onions, cooking until onions are translucent
4Add in flour and whisk for 2 minutes to combine and form a roux
5Slowly pour in chicken broth and milk and whisk till smooth. Simmer for 10-15 minutes until the sauce thickens, whisking occasionally
6Add peas, carrots and celery to the sauce and season with celery seed and salt and pepper to taste
7Drain and remove chicken and dice into cubes
8Place the chicken in a 10" skillet and pour sauce over, coating evenly. Stir to combine
9Roll out the pie crust to fit over the skillet, tuck in the edges and make several 1" slits to let steam escape
10Place the skillet on a baking sheet to catch drips and bake at 425 degrees F for 30-35 minutes or until crust is golden brown
11Let it sit for 10 minutes minimum before slicing and serving warm

Skillet Chicken Pot Pie
Recipe Card - ingredients

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