Oh, let me tell you about my absolute favorite comfort food—Chicken Pot Pie Skillet! There’s just something magical about a warm, hearty pot pie that wraps you in a cozy hug after a long day. This recipe is my go-to for those busy weeknights when I want something delicious without spending hours in the kitchen. Plus, it’s made all in one skillet, which means fewer dishes—yes, please! The combination of tender chicken, vibrant mixed veggies, and a golden crust is simply irresistible. Trust me, once you dive into this Chicken Pot Pie Skillet, you’ll be hooked! It’s like a warm blanket on a plate, and I can’t wait for you to try it!
Ingredients List
- 2 cups cooked chicken, shredded: You can use rotisserie chicken for a quick option or any leftover cooked chicken you have on hand.
- 1 cup frozen mixed vegetables: A colorful blend of peas, carrots, and corn works great, adding both flavor and nutrition.
- 1 can cream of chicken soup: This creamy base is key for that rich flavor and comforting texture.
- 1 cup chicken broth: Use low-sodium if you prefer, as it helps control the overall saltiness of the dish.
- 1 teaspoon onion powder: A fantastic way to add depth without the hassle of chopping onions!
- 1 teaspoon garlic powder: Because who doesn’t love a little garlic flavor in their comfort food?
- 1 teaspoon dried thyme: This herb brings a subtle earthiness that perfectly complements the chicken and veggies.
- 1 package refrigerated pie crusts: I always grab the pre-made ones for ease, but feel free to use homemade if you’re feeling adventurous!
How to Prepare Chicken Pot Pie Skillet
Preheat the Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). This step is crucial because it ensures that your pie crust gets nice and crispy while the filling bubbles underneath. Trust me, that golden crust is what we’re all here for!
Combine Ingredients
Now, grab your trusty skillet and add in the shredded chicken, frozen mixed veggies, cream of chicken soup, chicken broth, onion powder, garlic powder, and dried thyme. Stir everything together over medium heat. You’ll want to cook this mixture just until it’s heated through—about 5-7 minutes should do the trick. The aroma will start to fill your kitchen, and you’ll know you’re on the right track!
Prepare the Pie Crust
Next up, roll out your refrigerated pie crust. It’s super easy, just unfold it and place it right over your bubbling chicken mixture in the skillet. Make sure to cut a few slits in the crust to let some steam escape—this way, the crust stays flaky and doesn’t get soggy. Plus, it looks pretty too!
Bake the Skillet
Pop the skillet into your preheated oven and bake for about 20-25 minutes. Keep an eye on it; you’ll know it’s done when the crust is golden brown and flaky. If it’s not browning to your liking, you can always broil it for a minute or two—just don’t walk away! You want that perfect, mouthwatering finish to your Chicken Pot Pie Skillet!
Why You’ll Love This Recipe
- Quick Preparation: With just a few simple steps, you can whip up a delicious meal in no time, perfect for busy evenings!
- Hearty Flavor: The combination of savory chicken, creamy soup, and seasoned veggies creates a rich, comforting taste that warms the soul.
- Easy Cleanup: Cooking everything in one skillet means fewer dishes to wash—who doesn’t love a quick cleanup after a satisfying meal?
- Comforting Meal: This Chicken Pot Pie Skillet is like a hug in a bowl, making it the ultimate comfort food to enjoy on chilly nights.
- Family-Friendly: It’s a hit with both kids and adults, ensuring everyone at the table will enjoy this delicious treat!
Tips for Success
Let me share some of my best tips to ensure your Chicken Pot Pie Skillet turns out absolutely perfect every time!
- Use Leftover Chicken: If you have rotisserie chicken or leftover chicken from another meal, this is a fantastic way to save time and add flavor. Just shred it up and you’re good to go!
- Mix Up the Veggies: While I love the classic frozen mixed vegetables, feel free to toss in some fresh veggies like diced potatoes, green beans, or even mushrooms. It’s a great way to use what you have on hand!
- Check the Crust: For a perfectly flaky crust, make sure to cut those slits before baking. This allows steam to escape and prevents sogginess. Nobody wants a sad pie crust!
- Don’t Skip the Seasoning: If you want to elevate the flavors even more, consider adding a splash of Worcestershire sauce or a sprinkle of black pepper. It gives the filling a little extra kick!
- Let It Rest: After baking, let the skillet rest for about 5-10 minutes before serving. This helps the filling set up a bit and makes for easier slicing and serving.
With these tips, you’ll be on your way to making a Chicken Pot Pie Skillet that’s not just good, but truly outstanding! Enjoy every bite!
Nutritional Information
When it comes to comfort food, it’s always nice to know what you’re indulging in! Here’s a typical breakdown of the nutritional values for one slice of my Chicken Pot Pie Skillet. Keep in mind that these are estimates, but they give you a good idea of what to expect:
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Sugar: 2g
With this hearty dish, you’re getting a good balance of flavor and nutrition. It’s always nice to enjoy a comforting meal that fills you up without feeling guilty. I hope you love it as much as I do!
FAQ Section
Can I use frozen chicken instead of cooked chicken?
Absolutely! If you’re short on time, you can use frozen, cubed chicken. Just be sure to cook it thoroughly in the skillet before adding the other ingredients. It’ll take a bit longer, but it’s a great option!
Can I make this Chicken Pot Pie Skillet ahead of time?
Yes, you can prep the filling and store it in the fridge for up to a day. When you’re ready to bake, just roll out the pie crust and pop it in the oven. It’s a fantastic way to save time on busy nights!
What can I substitute for cream of chicken soup?
If you prefer a homemade version, you can easily create a creamy sauce using butter, flour, and chicken broth. Just whisk them together until smooth, and season to taste. You can also use cream of mushroom soup for a different flavor twist!
How do I know when the skillet is done baking?
You’ll want to keep an eye on that crust! It should be golden brown and flaky. If the edges brown too quickly, you can cover them with a bit of foil to prevent burning while the center finishes baking.
Can I add other seasonings to the Chicken Pot Pie Skillet?
Definitely! Feel free to experiment with your favorite herbs or spices. Adding a bit of rosemary or sage can elevate the flavors even more. Just remember to adjust the amounts to your taste!
Storage & Reheating Instructions
Leftovers from your Chicken Pot Pie Skillet can be just as delicious as the first serving, so don’t let them go to waste! To store your leftovers, let the skillet cool completely before covering it with plastic wrap or aluminum foil. You can also transfer it to an airtight container if you prefer. It will keep in the fridge for about 3-4 days—perfect for quick meals throughout the week!
When it comes to reheating, I recommend using the oven to maintain that lovely flaky crust. Just preheat your oven to 350°F (175°C), then place the skillet in for about 15-20 minutes, or until heated through. If you’re short on time, you can also microwave individual portions, but be careful—microwaving can sometimes make the crust a bit soggy. If you go this route, heat it in short bursts and check frequently to avoid overcooking.
With these simple tips, you’ll be able to enjoy your Chicken Pot Pie Skillet leftovers just as much as the original dish. Happy eating!
Print
Chicken Pot Pie Skillet: 5 Comforting Reasons to Love It
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A simple and hearty chicken pot pie made in a skillet.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet, combine chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, and thyme.
- Cook over medium heat until heated through.
- Roll out pie crust and place it over the chicken mixture in the skillet.
- Cut slits in the crust to allow steam to escape.
- Bake for 20-25 minutes until the crust is golden brown.
Notes
- Use leftover chicken for quicker preparation.
- Feel free to add other vegetables as desired.
- Ensure the crust is fully cooked for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Pot Pie Skillet