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30 Minute Skillet Chicken Pot Pie-- homemadehome.com

30 Minute Skillet Chicken Pot Pie

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  • Author: Country Cleaver
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

30 Minute Skillet Chicken Pot Pie isn’t a myth! It’s just like grandma used to make, just faster!


Ingredients

Scale
  • 3 Chicken Breasts
  • 3 Tbsp Butter
  • 1 Onion, chopped
  • 2 Celery Ribs, chopped
  • 3 Tbsp Flour
  • 2 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 2 cups Frozen Mixed Veggies
  • 1 tsp Dried Thyme
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 prepared store bough Pie Crust, rolled out and crimped

Instructions

  1. Preheat oven to 425 degrees for pie crust.
  2. In a 10 or 12″ skillet, heat over medium high heat. Add butter into the skillet and bring to a simmer.
  3. Place chicken breasts into the skillet and season with salt and pepper. Cook chicken until golden brown.
  4. Flip chicken and cook other side until golden brown as well – about 3 minutes each side. Remove from pan and place onto clean plate.
  5. In pan, add in onion and celery, cooking until softened – about four minutes. Whisk in flour until the veggies are coated in flour.
  6. Whisk in the chicken broth followed by the heavy cream. Bring the mixture to a simmer and add in chicken breasts to poach. Top with thyme. Cover with simmer for ten minutes.
  7. While the chicken is simmering, place crimped pie crust onto a cookie sheet and bake until golden brown. Remove from oven and allow to cool slightly.
  8. Once the chicken is done poaching, remove from the skillet. Pour in frozen mixed vegetables. Using two forks, shred the chicken.
  9. Add the shredded chicken back into the pot and stir to combine. Top with baked pie crust. Serve immediately.