Skillet Chicken Pot Pie Recipe
It one of those nights when you want to eat something fancy but have absolutely no time to make it. Then try this delicious Skillet Chicken Pot Pie recipe! This skillet chicken pot pie will be your saviour on the days when you have surprise visits from relatives or friends and you wish to serve them some mouth-watering goodness to remember you by Nothing equals the spicy the delicious smell of this pot pie lingering in your kitchen in increasing your appetite. The good news is that you don’t have to resist the temptation to do the taste test for too long as the dish is ready before you know it. This traditional chicken pot pie is prepared with a slow-cooked stuffing and a homemade crust which is delicious but it does take a lot of time to set up and assemble. In a skillet the filling cooks quite easily and then is baked in the oven covered with refrigerated biscuit dough for the crust. When the crust turns a beautiful light golden colour and flaky you will know that it is ready to be served! You can serve this with a side of a zesty salad or boiled veggies with leafy greens.
Ingredients of Skillet Chicken Pot Pie
Step 1 Cook the seasoned chicken breasts for 5-6 minutes on a skillet
Heat a skillet on medium-high flame and heat oil in it. Add the chicken breasts after seasoning them properly on both sides with salt and pepper. Let them cook on both sides for 5 to 6 minutes until completely cooked through.
Step 2 Saute the veggies for 3-5 minutes
Once the chicken is done place in a plate and in the same skillet and add onion, garlic, carrots and peas to it. Saute for 3 to 5 minutes until tender and onions are browned. Sprinkle the flour and mix in until the flour dissolves.
Step 3 Prepare the gravy
Now, add the chicken broth in the skillet of cooking veggies and simmer for 8-10 minutes. Once done turn off the flame and add milk into the gravy and season with salt and black pepper.
Step 4 Add fried chicken to the gravy and cook for 20 minutes
Finally, add fried chicken to the skillet and stir once. Cover the whole dish with a puff pastry dough. 1-inch slits on either side of crust for ventilation and cook for 20 minutes on low flame until the chicken pot pie turns golden brown. Serve when done.
- You can avoid grated or shredded cheese of any kind as that can hamper the way cheese melts, which can further cause thickening of the dish. Always use fresh cheese for this dish
- Even if you are using pre-shredded cheese store in a zip-lock packet to keep the cheese fresh for long.
- We have used puff pastry dough for making this skillet chicken pot pie. However it’s best made using biscuit dough as that keeps the whole dish together which brings a crispiness.