Chicken Pot Pie Recipe | Easy skillet meal!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Chop ½ cup (26 g) onion.

Mince one clove of garlic.

Crack and separate one egg, keeping the yolk for later.

Add 1 teaspoon (4.79 g) lemon juice.

Preheat the oven to 400°F (200°C).

Heat a cast iron skillet over medium heat.

Add 3 tablespoons (42.52 g) butter to the skillet.

Add the chopped onion and cook, stirring for a few minutes.

Add a pinch of sea salt to the onion.

Add the minced garlic to the skillet.

Stir in 1 teaspoon (1.49 g) poultry seasoning.

Add ¼ cup (34 g) all-purpose flour and stir well.

Pour in 1 cup (240 mL) chicken broth and whisk to blend.

Season with additional sea salt and white pepper to taste.

Add ½ cup (120 mL) half and half cream and bring to a boil while gently whisking.

Add 12 oz. frozen mixed vegetables and stir well.

Add 2 cups (366 g) cooked chicken, cubed, to the mixture.

Add 1 teaspoon (4.79 g) lemon juice to the filling.

Roll out previously thawed frozen butter pastry.

Slice the pastry into 12 strips.

Lay 6 strips over the potpie filling.

Weave the remaining 6 strips in the opposite direction to create a lattice pattern.

Tuck in the edges of the pastry.

Mix 1 tablespoon of water with the egg yolk and stir together to make an egg wash.

Brush the top of the pastry with the egg wash.

Bake for 40 minutes, or until the filling is bubbly and the pastry top is golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens