Real Recipes From Real Home Cooks ®

awesome skillet-baked chicken pot pie

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

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.

(1 rating)
yield 2 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For awesome skillet-baked chicken pot pie

  • 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
  • 1 md
    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

How To Make awesome skillet-baked chicken pot pie

  • 1
  • 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
  • 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.