Simple Skillet Chicken Pot Pie

Let’s talk about chicken pot pie, but without the fancy pie crust juggling act. Enter Simple Skillet Chicken Pot Pie — the hero of hectic weeknights and cozy Sunday dinners alike. Why should you dive into this bad boy? It’s got all the comfort of traditional pot pie but trades the fuss for flavor. You know those recipes that make you go, “Heck yes, I can eat this every week”? This is one of them, hands down.

So, here’s a peek into how my tribe goes bananas for this dish. My husband, Mr. Meat-and-Potatoes himself, has declared it the “king of all savory pies.” Every time I whip it up, there’s less of a pot pie and more of a “no leftovers” situation. And just last week, our little one picked out the peas (typical), but that didn’t stop her from asking for seconds. These are the moments a pot pie dream is made of.

Why You’ll Love This Simple Skillet Chicken Pot Pie

Okay, buckle up for the reasons why this meal will win your heart:

– First off, one pan, people. Through it all, less washing-up means more time for dessert.
– It’s a warm hug in food form — exactly what you need after a long day.
– It’s super forgiving if you, say, forget an herb or let it bubble over a bit. We’ve all been there!

How to Make It

Alright, grab your favorite skillet (you know, the one that’s technically clean but lived on the stove all week). Start by tossing some chopped chicken in there — whatever mood you’re in; big chunks or tiny bites. Next, you’ll wanna toss in those veggies like you’re a magician pulling rabbits from hats. Can’t stress this enough: Season like your feelings depend on it. Then, it’s time to add the creamy mixture. This step gets a bit awkward, like when you end up using an accidental measuring cup. But hey, it’s all good. Let it simmer and thicken up, giving off that dreamy pot pie aroma. Top it with whatever makeshift “crust” you have — biscuits, puff pastry, or just a sprinkle of love. Pop it in the oven, and voila, dinner’s basically giving you a high-five.

Ingredient Notes

– Chicken: It’s what gives it heartiness, but you do you with turkey or whatever’s in the fridge.
– Mixed Veggies: Life’s a garden, dig it. Or raid your freezer – I totally forgot to thaw mine once, turned out fine.
– Cream: The magic elixir. Overdo it, and you’ll enter the dimension of pure bliss.

Recipe Steps:
1. Preheat the oven. Always a good starting point.
2. Brown the chicken in a skillet.
3. Add vegetables and sauté until they’re your version of soft.
4. Mix in the creamy stuff, letting it thicken.
5. Top it with your favorite flakey carb and throw it into the oven.
6. Bake until golden and glorious.

What to Serve It With

Tips & Mistakes

– My biggest tip? Don’t skip taste-testing along the way. That’s a professional move, or so I’m told.
– As for the crust, you do what feels right. Even that half-open can of biscuit dough works wonders.

Storage Tips

Honestly, if you’ve got leftovers, you’re doing this wrong. But if you insist, shove them in a container and pop ’em in the fridge. Cold pie for breakfast is a whole underrated vibe that more people should embrace.

Variations and Substitutions

Got no chicken? Hello, turkey or a can of beans. You’ll survive, I promise. I’ve substituted heavy cream for Greek yogurt when I accidentally poured my cream in my morning coffee. Not too shabby, considering…

Frequently Asked Questions

Simple Skillet Chicken Pot Pie

This easy skillet chicken pot pie combines tender chicken, fresh vegetables, and a creamy sauce topped with flaky biscuit crust for a comforting weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds boneless, skinless chicken breasts
• ▢ 2 cups mixed vegetables (carrots, peas, corn)
• ▢ 3 tablespoons unsalted butter
• ▢ 1 cup chicken broth low sodium
• ▢ 1 cup milk whole
• ▢ 1.5 cups all-purpose flour divided
• ▢ 1 teaspoon salt divided
• ▢ 0.5 teaspoon black pepper
• ▢ 0.75 cup biscuits dough store-bought refrigerated

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• Heat a large skillet over medium heat and melt butter.
• Add diced chicken and cook until no longer pink, about 5-7 minutes.
• Sprinkle 0.75 cups of flour over the chicken and stir to coat evenly.
• Gradually whisk in chicken broth and milk until the mixture thickens.
• Add mixed vegetables, salt (0.5 tsp), and pepper, then simmer for 3 minutes.
• Transfer the filling evenly to a 10-inch ovenproof skillet.
• Roll out biscuit dough and place over the filling, trimming edges as needed.
• Bake uncovered for 20-25 minutes until biscuits are golden brown.
• Let cool for 5 minutes before serving.

Notes

This recipe freezes well. Reheat covered with foil to retain moisture.