Easy Skillet Pot Pie

Not quite the type of pie we’ve been obsessing over all month long, but a pie nonetheless. (How are your pie crust designs coming along?)

Let’s paint a picture. It’s the day after Thanksgiving. You hit up all the black Friday sales. You’re tired, hanging with your crew, probably still full, baking cookies, or maybe even at work? Ugh! Maybe I can help you. This pot pie answers 1 day-after-Thanksgiving question “what the heck can I do with all this leftover turkey?!”

Unless, of course, you make killer leftover Thanksgiving dinner sandwiches like Monica Geller. Moist-maker and all!

But let me sway you in the direction of pot pie. If only your screen could be scratch ‘n’ sniff!!!

GUYS. guys, guys, guys, GUYS. i can hardly contain my excitement because today’s the day i FINALLY get to share this EPIC skillet chicken pot pie recipe with you. i’ve been keeping it a secret for about a month(!) at this point.

i honestly have no clue how i did it, because this skillet chicken pot pie recipe is INSANE.

i’m so obsessed because a) it’s really freakin’ delicious (how can you go wrong with a super, duper creamy pot pie filling loaded with carrots, potatoes, peas, chicken topped with extra flaky biscuits & a garlicky herb butter?!), & b) it’s really freakin’ easy to make. the whole thing comes together in a single cast iron skillet & most of the ingredients you need to make it are things you probably already have on hand this time of year.

&! c) it only takes about 10 minutes of active time to throw it all together, which makes this skillet chicken pot pie recipe totally weeknight-friendly.

INGREDIENTS

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 (16-ounce) bag frozen peas and carrots
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 3 tablespoons all-purpose flour
• 1/2 cup whole milk
• Salt
• Freshly ground black pepper
• 1 store-bought pie crust, thawed if frozen

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate.
3. Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes. Turn off the heat, stir in the milk, and season as needed with salt and pepper.
4. Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.

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