Description
A quick and easy creamy chicken pot pie skillet with tender chicken, vegetables, and a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 refrigerated pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat.
- Add onion and celery, cook until softened.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream.
- Bring to a simmer and cook until thickened.
- Add chicken, mixed vegetables, salt, and pepper.
- Place pie crust over the skillet, tucking edges in.
- Cut slits in the crust for venting.
- Bake for 20-25 minutes until golden brown.
Notes
- Use rotisserie chicken for faster prep.
- Substitute frozen vegetables with fresh if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
Keywords: creamy chicken pot pie, skillet dinner, easy pot pie