One-Skillet Chicken Pot Pie
We were doing our best to clean out the fridge and freezer before we left, and I found one pie crust, chicken, carrots, and celery. And here you have it, a one-crust pot pie.
Prep Time15 mins
Cook Time48 mins
Cooling Time10 mins
Total Time1 hr 13 mins
Course: Main Course
Servings: 6 Servings
- 1/2 cup butter
- 1/2 cup onion chopped
- 1 cup carrots chopped
- 1/2 cup celery chopped
- 2/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 + 1/8 teaspoon black pepper
- 1/4 + 1/8 teaspoon celery seed
- 1 14-oz. can chicken broth
- 1 cup milk
- 1 & 1/2 or 2 cups cooked chicken
- 1 cup frozen green peas
- 1 9 inch unbaked pie crust
Preheat oven to 350. In a 9 or 10 inch cast iron skillet, melt the butter over medium heat. When the butter is hot, add the onions, carrots, and celery. Saute until the carrots are crisp-tender, about 8 minutes.
In a small bowl combine flour, salt, pepper, and celery seed.
When the vegetables are soft, tilt the skillet to one side so that the butter pools at the bottom. Use a whisk to stir in the flour mixture. Combine until a thick paste forms, then slowly add the chicken broth and the milk. You don't need to keep the skillet tilted for this part, but try to mix together the flour/butter with the liquid as much as you can before stirring in the veggies. Cook the mixture until it thickens, just a couple minutes.
Add the chicken and the peas, then turn off the heat.
Lay the pie crust over the skillet, pinch the edges or just squish them down a bit, and sprinkle the top with a little salt and pepper. Promptly place it in the oven. (You don't want your crust to get soggy.) Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown. Let set for 10 minutes before serving.
Serving: 1slice | Calories: 536kcal | Carbohydrates: 36g | Protein: 27g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 665mg | Potassium: 465mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4360IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 3mg