Skillet Pot Pie Recipe

Chicken: Cooked and shredded, this forms the protein base of the dish.

Peas and carrots: Frozen, these add color and nutrition to the filling.

Chicken broth: Provides a rich, savory liquid for the sauce.

Milk: Adds creaminess to the filling.

All-purpose flour: Used to thicken the sauce.

Pie crust: A refrigerated crust that tops the pie, becoming golden and flaky in the oven.

Butter: Used to sauté the onions and add richness to the sauce.

Onion: Chopped and sautéed, it adds flavor and texture to the filling.

Salt and pepper: Seasonings to taste, enhancing the overall flavor.

When making the roux with the flour and butter, ensure you cook it just long enough to eliminate the raw flour taste, but not so long that it browns. This will give your skillet pot pie a smooth and creamy texture.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it an excellent substitute for chicken in pot pies.

• frozen peas and carrots - Substitute with fresh peas and diced carrots: Fresh vegetables can provide a more vibrant flavor and texture compared to frozen ones.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the dish vegetarian while still providing a rich flavor.

• milk - Substitute with heavy cream: Heavy cream will make the sauce richer and creamier, though it will also add more calories.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it suitable for those with gluten sensitivities.

• refrigerated pie crust - Substitute with puff pastry: Puff pastry can give a flakier and more buttery texture to the pot pie.

• butter - Substitute with olive oil: Olive oil is a healthier fat alternative and can add a different depth of flavor.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add more depth and complexity to the flavor profile of the pot pie.

• Allow the skillet pot pie to cool completely before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, cover the skillet tightly with aluminum foil or transfer the pot pie to an airtight container. Store in the refrigerator for up to 3-4 days.

• To freeze, first ensure the pot pie is fully cooled. Wrap the entire skillet or individual portions tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped pot pie with the date to keep track of its freshness. It can be stored in the freezer for up to 2-3 months.

• When ready to reheat, if frozen, thaw the pot pie in the refrigerator overnight. This gradual thawing helps maintain the texture of the crust and filling.

• Preheat your oven to 375°F (190°C). Remove any plastic wrap and cover the pot pie with aluminum foil to prevent the crust from over-browning.

• Bake for 20-25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the crust is golden brown and the filling is heated through.

• For a quicker reheating option, individual portions can be microwaved. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or paper towel, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• Always check the internal temperature of the reheated pot pie to ensure it reaches at least 165°F (74°C) for safe consumption.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover skillet pot pie in an oven-safe dish if it isn't already in one.
  3. Cover the dish with aluminum foil to prevent the crust from burning while the filling heats up.
  4. Heat for about 20-25 minutes, or until the chicken and vegetables are heated through. You can check the internal temperature with a food thermometer; it should read 165°F (74°C).
  5. Remove the foil for the last 5 minutes of heating to allow the pie crust to crisp up.
  6. Let it cool for a few minutes before serving.

• Microwave Method:

  1. Place a slice of the skillet pot pie on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to prevent splatters and to retain moisture.
  3. Microwave on medium power for 2-3 minutes. Check the temperature and stir the filling if necessary.
  4. Continue microwaving in 30-second intervals until the chicken and peas and carrots are heated through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place a slice of the skillet pot pie in the skillet.
  3. Cover the skillet with a lid to trap the heat and moisture.
  4. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn.
  5. Flip the slice carefully if needed to heat both sides evenly.
  6. Once the chicken and vegetables are heated through, remove from the skillet and let it cool for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a slice of the skillet pot pie in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure the crust is not burning.
  4. If the crust is browning too quickly, cover the top with a small piece of aluminum foil.
  5. Once the chicken and peas and carrots are heated through, remove from the air fryer and let it cool for a minute before serving.

• Skillet: A large, oven-safe skillet is essential for cooking the filling and baking the pot pie.

• Oven: Preheat the oven to 400°F (200°C) to bake the pot pie until the crust is golden brown.

• Spatula: Use a spatula to stir the ingredients and ensure even cooking.

• Whisk: A whisk is useful for gradually incorporating the chicken broth and milk into the flour mixture to avoid lumps.

• Knife: A knife is needed to chop the onion finely.

• Cutting board: Use a cutting board to safely chop the onion.

• Measuring cups: Measuring cups are necessary to measure out the chicken, peas and carrots, chicken broth, and milk accurately.

• Measuring spoons: Use measuring spoons to measure the butter and seasonings.

• Pie crust: The pie crust is the topping for the pot pie and should be unrolled and placed over the skillet.

• Oven mitts: Use oven mitts to safely handle the hot skillet when placing it in and removing it from the oven.

• Cooling rack: A cooling rack is useful for letting the pot pie cool slightly before serving.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding chicken yourself.

Frozen vegetables: Opt for frozen peas and carrots to skip the washing, peeling, and chopping.

Pre-made pie crust: Utilize a refrigerated pie crust to avoid making dough from scratch.

One-pan method: Cook everything in a large skillet to minimize cleanup and streamline the process.

Batch cooking: Double the recipe and freeze half for a quick meal later.