Skillet Chicken Pot Pie

There are few dishes that are as comforting and hearty as chicken pot pie. This is my weeknight version. You can certainly make homemade crust, but store-bought works in a pinch and it’s a major hit with kids and adults alike!

1 Pie Crust

1 medium Egg; whisked

2 large Chicken Breasts; cubed

1 large Potato; cooked

1 large Carrot; chopped

1 cup Celery; chopped

1 cup Onion; chopped

1 cup Zucchini; cored and chopped

½ cup Sweet Corn

½ cup Frozen Peas

1 ½ cups Chicken Broth

½ cup Heavy Cream

1 ½ Tablespoons Flour

½ teaspoon Smoked Paprika

1 teaspoon Garlic Powder

1 teaspoon Herbs de Provence

Salt and Pepper to taste

Preheat oven to 375°F.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Sauté the chicken until cooked through before transferring to a bowl. 

Sauté the onions, carrots and celery until tender before adding the chicken, cooked potatoes, and zucchini. Pour in the broth and cream, then add in the seasonings. Taste and season accordingly. Sprinkle in the flour and stir to coat. Bring to a boil, then reduce the heat to low, simmering for 10 minutes or until thickened. 

Lay the pie crust over top and cut a vent hole in the center. Brush the egg wash over the crust and bake for 15 minutes or until the crust is golden brown and the filling is bubbling at the edges.


Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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