Skillet Chicken Pot Pie

Illustration by Sarah’s brother Chris Webb
Skillet Chicken Pot Pie
Recipe
Sarah Krohn
Sound Designer & Mixer
sarahkrohnaudio.com
Country
USA
Ingredients
1 whole rotisserie chicken
1 Tbsp olive oil
1 medium onion, chopped
½ cup fresh parsley, chopped
3 celery stalks, chopped
1, 16 oz frozen mixed vegetables
3 cups of chicken broth
½ tsp kosher salt
⅛ tsp black pepper
¼ cup of cornstarch
1 refrigerated pie crust
1 egg, beaten
About this Recipe
A slightly healthier and simplified version of your traditional chicken pot pie. This makes a huge amount and we never get through all of it, so if you are feeding a huge family this is for you! I usually serve with roasted potatoes and maybe some sweet rolls.
Instructions
- Preheat the oven to 425°F (250°C).
- Remove the meat from the chicken and shred (about 5 cups worth).
- In a 12 inch ovenproof cast iron skillet, heat oil and add onion and parsley.
- Add celery and cook for a few minutes.
- Add chicken, frozen vegetable mix, 1 ½ cups of chicken broth, salt, and pepper.
- Stir well and bring to a boil.
- Reduce heat and stir for 10 minutes.
- Meanwhile, combine the remaining 1 ½ cups of broth with the cornstarch.
- Stir broth mixture into the chicken mixture until thickened.
- Remove the pan from heat.
- Place pie dough over filling, crimp edges, and make slits on top using a knife.
- Brush the top with the egg.
- Bake until the crust is golden, around 30 minutes. Cut and serve!