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Skillet Chicken Pot Pie

Posted on Jan 2, 21

A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best.

Active:

35 mins

Total:

1 hr

Servings:

6

 

Ingredients

Ingredient Checklist

  • 1 ½ cups low-sodium chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 (8 ounce) package sliced cremini mushrooms
  • 1 cup chopped onion
  • 6 cloves garlic, minced
  • 1 ½ cups frozen carrots and peas (7 oz.)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound shredded cooked chicken (about 3 cups; see Tip)
  • 1 (7 to 8 ounce) prepared pie crust, thawed if frozen
  • 1 egg white, lightly beaten

Directions

Instructions Checklist

  • Step 1

Preheat oven to 425 degrees F.

  • Step 2

Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.

  • Step 3

Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.

  • Step 4

Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.

  • Step 5

Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.

  • Step 6

Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.

Tips

Tip: To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe–it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.

Tips

Equipment: 10-inch nonstick oven-safe skillet

Nutrition Facts

Serving Size: 1/6 Potpie

Per Serving:

336 calories; protein 29.3g 59% ; carbohydrates 25.6g 8%; fat 12.8g 20%

 

 

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