Awesome Skillet-Baked Chicken Pot Pie

Andy Anderson !

By
@ThePretentiousWichitaChef

I love a good pot pie; especially the crust. It soaks up all those delicious flavors as it slowly cooks, and just taste yummy.

This recipe doesn’t have a top crust; however, it does have a biscuit bottom crust that is absolutely awesome.

I actually made this dish a week ago; however, I was unable to publish it until today. I worked on the recipe text, and cleaned up the photos while I was traveling.

So, you ready… Let’s get into the kitchen.


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Comments:

Serves:

2

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

THE CRUST

1 c
flour, all-purpose variety
1 tsp
fresh thyme, finely chopped
1 tsp
fresh garlic, minced
1 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt, kosher variety
4 Tbsp
sweet butter, unsalted, cut into 1/4 –inch cubes.
1/2 c
buttermilk

THE FILLING

1 medium
chicken breast, boneless, skinless, cut into bite-sized pieces
2 Tbsp
sweet butter, unsalted
1/2 c
carrots, diced
3 oz
mushrooms, white or brown button, quartered
1/2 c
peas, frozen variety
1/4 c
yellow onion, chopped
1/4 tsp
fresh thyme, finely chopped
1 tsp
garlic, minced
1 1/2 Tbsp
flour, all-purpose variety
1 c
half & half, plus additional, if needed
3 Tbsp
italian parsley, chopped
2 Tbsp
lemon juice, freshly squeezed
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Directions Step-By-Step

1
THE CRUST
2
Gather your ingredients.
3
Chef’s Tip: Keep the cubed butter, and the buttermilk in the refrigerator until ready to use.
4
In a mixing bowl combine all the dry ingredients, for the crust.
5
Add the butter.
6
Cut the butter into the dry ingredients until you have pea-sized bits of butter.
7
Add the buttermilk a bit at a time, and mix with a fork until the dough comes together.
8
Chef’s Note: It should be a bit sticky and wet.
9
Place a rack in the middle position, and preheat the oven to 400f (205c).
10
Add the dough to the cast-iron skillet, and press into the bottom, and partially up the sides.
11
Place into the oven, and bake for about 20 minutes.
12
Remove from oven, and press the crust down on the bottom of the pan to make an indentation for the filling.
13
Chef’s Tip: To keep the crust biscuit like, don’t press down too hard; just make an indentation for all that wonderful filling.
14
Chef's Note: Set the pan aside, and begin work on the filling.
15
THE FILLING
16
Gather your ingredients.
17
Add the butter to a sauté pan, over medium-high heat.
18
When the foaming subsides, add the carrots, mushrooms, and onions.
19
Allow to sauté until the veggies have softened, and the mushrooms have released their moisture.
20
Chef’s Note: Make sure that the mushrooms have released all their moisture, and it has evaporated before moving to the next step.
21
Add the thyme and garlic, and allow to sauté for an addition 2 minutes.
22
Chef’s Note: Keep the pan active. Stir, stir, stir.
23
Add the flour and stir to combine.
24
Chef’s Note: To keep the dish from tasting like flour, allow it to cook (while stirring) for an additional 2 minutes.
25
Add the chicken
26
Allow to cook for an additional 2 minutes.
27
Add the half & half
28
Continue to cook until the sauce begins to thicken.
29
Chef’s Tip: If the pan appears too dry, add a bit more half & half.
30
Add the peas, parsley, and lemon juice.
31
Stir to combine.
32
Chef’s Note: Taste and season with some salt and pepper.
33
Add the filling to the cast-iron skillet (with the crust).
34
Place in the oven and bake for 15 – 20 minutes.
35
It will come out of the oven looking like this.
36
Chef’s Tip: Before serving, use a fork to break up the light crust, and mix up the veggies and chicken.
37
Serve with a warning that the skillet is hot. Enjoy.
38
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Fat, Low Sodium, Soy Free