Skillet Pot Pie
This easy skillet pot pie is a delicious one pan dinner that the entire family will love. It's the perfect recipe for using up leftover Thanksgiving turkey or even chicken!
Ingredients
Pie Crust
- 2 and ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter, cubed and cold
- ½-3/4 cup ice cold water
Pot Pie
- 4 Tablespoons unsalted butter
- 1 cup chopped onion (about 1 small onion)
- 1 and ½ cups sliced carrots (about 3-4 carrots)
- 1 cup sliced celery (about 2-3 stalks)
- 3 teaspoons minced garlic
- 1 and ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- ⅓ cup all-purpose flour
- 2 and ½ cups chicken broth1
- ½ cup milk2
- 1-2 cups vegetables3
- 2 and ½ cups cooked shredded or cubed chicken or turkey4
- egg wash: 1 large egg + 1 Tablespoon milk
Equipment Needed
Instructions
- Make the pie crust: In the bowl of a food processor, add the flour, salt, and very cold butter. Process/pulse together for about 1 minute until the butter resembles pea-sized bits with a few larger chunks. This can also be done by hand using a pastry cutter, though it takes a bit longer. Starting with ¼ cup of ice water, add the ice water and process to combine. Slowly add more water until the dough sticks together when bunched in your hand. For me, it typically takes about just over ½ cup of water. Transfer the dough to a lightly floured surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the dough forms. Form it into a ball, slice in half, and flatten each into a 1-inch thick disc using your hands. Wrap tightly in plastic wrap. Refrigerate for at least 20 minutes. You will only need 1 pie crust for this recipe so you can either freeze (up to 3 months) or refrigerate(up to 5 days).
- Make the pot pie: Heat the butter in a 10-12 inch oven-safe skillet over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes to allow the vegetables to sweat a bit and become soft. Stir in the salt, pepper, thyme, sage, and flour. Cook for an additional 3-4 minutes.
- Add the chicken broth and milk. Brig to a boil, reduce the heat to medium-low and allow to simmer for 5-6 minutes. The sauce will thicken as it cooks. Stir in the vegetables and chicken/turkey. Cook for 1-2 minutes. Remove from the heat and allow to slightly cool for 10 minutes.
- Preheat oven to 375°F.
- Roll out the chilled pie dough: On a lightly floured work surface, roll out the pie dough. Turn the dough about a quarter turn every few rolls until you have a circle about 1 inch larger than your pan — for this, about 13 inches. Carefully lay the dough over the filling. Crimp the edges to seal and cut a few slits in the top for steam vents. Lightly brush the top of the pie crust with the egg wash.
- Bake for 35-40 minutes or until the top of the crust is slightly golden brown. For added color, you can broil for 1-2 minutes — keep a close eye so it doesn't burn.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in a container for up to 5 days. Reheat as you like.
Notes
Make Ahead & Freezing Instructions: The filling can be prepared up to 1 day in advance. Cover tightly and store in the refrigerator. When ready, continue at step 5. The cooked filling can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Broth: I prefer to use fresh turkey broth if it's around the holidays. If I'm using store-bought, I choose the reduced sodium.
- Milk: Any milk fat % can be used— I typically use 2% or whole milk.
- Vegetables: 1-2 cups of vegetables work for this. My favorites to add are frozen peas and sliced mushrooms, but use what you love!
- Use what you have on hand— leftover Thanksgiving turkey, a rotisserie chicken, or leftover chicken from during the week.
Tried this recipe?Let us know how it was!