One-Skillet Chicken Pot Pie Hearty and Simple Meal

Looking for a hearty meal that’s both simple and delicious? This One-Skillet Chicken Pot Pie is just what you need! Packed with tender chicken, fresh veggies, and a creamy sauce, it’s perfect for busy nights. Plus, with just one skillet to clean, you’ll have more time to enjoy your meal. Let me guide you through making this comforting dish that everyone will love!

Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

– 1 cup carrots, diced into small cubes

– 1 cup frozen peas

– 1 cup potatoes, diced into small cubes

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 4 cups chicken broth

– 1 cup milk

– 1/3 cup all-purpose flour

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and black pepper to taste

– 2 tablespoons olive oil

– 1 cup refrigerated pie crust dough (store-bought or homemade)

– Fresh parsley, chopped, for garnish

This dish starts with diced chicken thighs. I love using thighs for their extra flavor and tenderness. Next, I add fresh vegetables like carrots, peas, and potatoes. They provide great texture and taste. Onions and garlic add a nice aroma too.

I pour in chicken broth and milk for a rich sauce. The flour helps thicken the filling. Thyme and rosemary bring warmth to the dish, while salt and pepper balance the flavors.

For the crust, you can choose store-bought dough or make your own. I often use refrigerated dough for quick meals. It saves time and still tastes great. Don’t forget the fresh parsley at the end! It adds a pop of color and flavor.

Step-by-Step Instructions

Preparing the Chicken

To start, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of diced chicken thighs. Season them with salt and black pepper. Cook the chicken for about 5 to 7 minutes. Look for no pink inside; it means it’s done. After cooking, use a slotted spoon to take the chicken out. Set it aside on a plate for later.

Cooking the Vegetables

In the same skillet, toss in 1 medium chopped onion and 2 minced garlic cloves. Sauté them for about 3 minutes. You want the onions to turn soft and clear. Next, add 1 cup each of diced carrots and potatoes. Stir occasionally for 5 more minutes until the veggies start to soften.

Combining the Filling

Now, it’s time to bring the chicken back to the skillet. Place the cooked chicken on top of the vegetables. Sprinkle 1/3 cup of all-purpose flour over the mixture. Mix well to coat everything evenly. This will help thicken the filling later.

Creating the Sauce

Gradually pour in 4 cups of chicken broth and 1 cup of milk while stirring. Keep stirring until the mixture thickens. This should take about 3 to 4 minutes. You want a nice, creamy sauce that holds everything together.

Final Steps

Next, stir in 1 cup of frozen peas, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Mix everything well. Let it simmer gently for another 3 minutes. While it simmers, preheat your oven to 400°F (200°C).

Roll out 1 cup of pie crust dough on a floured surface. Cover the skillet with the crust, pressing the edges to seal. Cut a few slits in the crust for steam to escape. Place the skillet in the oven, baking for 20 to 25 minutes. Look for a golden brown and flaky crust. After baking, let it cool for a few minutes before serving. Enjoy!

Tips & Tricks

Cooking Tips

– Cook chicken until it is no longer pink inside. This usually takes about 5-7 minutes.

– Cut vegetables into small, even pieces. This helps them cook at the same rate. Carrots and potatoes should be diced small for tender bites.

Crust Tips

– When handling pie crust, keep it cool. Warm dough can become sticky and hard to work with.

– Roll the crust out evenly on a lightly floured surface. This ensures a flaky, tender crust. Use a sharp knife to cut slits in the top for steam to escape.

Serving Suggestions

– Serve the pot pie straight from the skillet. It looks rustic and inviting.

– Add a sprinkle of fresh parsley on top for color and flavor. It makes the dish feel special and fresh.

Variations

Ingredient Swaps

You can easily change the protein in this dish. Try using turkey or even plant-based options like chickpeas. These swaps keep the meal fresh and fun. For veggies, seasonal choices add variety. In summer, use zucchini and bell peppers. In winter, root veggies like parsnips work well.

Dietary Adaptations

If you need a gluten-free option, try using gluten-free flour for the filling. You can also find gluten-free pie crusts in stores. For a dairy-free version, swap milk with almond or oat milk. Use a dairy-free butter for the crust to keep it rich and flaky.

Serving Pairings

This pot pie pairs well with a simple green salad. A light vinaigrette adds a nice contrast. For drinks, consider serving a chilled white wine or apple cider. Both enhance the warm flavors of the pie. Enjoy your meal with family and friends for a cozy night in!

Storage Info

Refrigeration

To store leftovers, let the chicken pot pie cool completely. Cover the skillet tightly with plastic wrap or transfer it to an airtight container. This will keep the flavors fresh. You can store it in the fridge for up to three days. For best results, avoid letting the pie sit out for too long.

Recommended storage containers include glass or plastic containers with a secure lid. These help prevent moisture loss and keep your meal tasty.

Reheating Instructions

To reheat without drying out, I suggest using the oven. Preheat your oven to 350°F (175°C). Place the pie in the oven for about 15 to 20 minutes. This method warms it evenly while keeping the crust crisp.

You can also use a microwave, but it won’t keep the crust as nice. Heat on medium power for about 2-3 minutes. Check and stir if needed, then heat in shorter bursts until warm.

Freezing Tips

To freeze the chicken pot pie filling, let it cool first. Place it in a freezer-safe bag or container. Squeeze out excess air before sealing. This helps prevent freezer burn. The filling can last up to three months in the freezer.

For best practices when thawing, move the filling to the fridge a day before you plan to bake. Once thawed, assemble the pie with the crust and bake as directed. You can also bake from frozen, but increase the baking time by about 10-15 minutes.

FAQs

What can I substitute for chicken thighs?

You can use chicken breasts if you prefer. They are leaner but still work well. If you want a plant-based option, try diced mushrooms or jackfruit. Both add nice texture and flavor.

Can I make this dish in advance?

Yes! You can prepare the filling a day ahead. Just cook the chicken and veggies as instructed. Let it cool, then store it in the fridge. When ready, top with the crust and bake.

What if I don’t have a skillet?

No skillet? No problem! You can use a large pot or Dutch oven instead. If you have a baking dish, you can cook the filling in a pot first and then transfer it.

How long does the pot pie last in the fridge?

The pot pie lasts about 3-4 days in the fridge. Make sure to cover it well. For the best taste and texture, eat it within this time frame.

This blog post covers how to make a tasty chicken pot pie. We explored key ingredients, step-by-step instructions, and useful cooking tips. I shared variations for dietary needs and ideas for serving. Remember, you can swap ingredients and store leftovers effectively. With these methods, you’ll create a comforting dish everyone will love. Enjoy your cooking journey, and don’t hesitate to experiment to make this recipe your ow