Best Easy Skillet Pot Pie Recipes

One-skillet Chicken Pot Pie Recipe by Tasty image

Provided by Alix Traeger

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
½ white onion, chopped
2 cloves garlic, minced
1 cup yukon gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie crust, thawed
1 egg, beaten

Steps:

Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
Preheat the oven to 400˚F (200˚C)
To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
Enjoy!

Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams

Skillet Chicken Pot Pie Recipe by Tasty image

Provided by Camille Bergerson

Categories Dinner

Yield 8 servings

Number Of Ingredients 11

2 ½ tablespoons butter
3 tablespoons flour
1 ½ cups milk
2 rotisserie chicken breasts, shredded
½ cup frozen peas
½ cup frozen carrot
salt, to taste
pepper, to taste
1 small potato, peeled and chopped
½ cup cream
1 premade pie crust

Steps:

Preheat oven to 400ºF (200ºC).
Debone, remove skin, and shred rotisserie chicken.
Melt butter in a cast-iron skillet over medium-high heat.
Add in the flour and stir until bubbling.
Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

Easy Skillet Pot Pie image

Provided by Pat Duran

Categories Vegetables

Time 25m

Number Of Ingredients 9

1 lb lean ground beef
1 small onion chopped
1/2 c frozen peas or 1/2 can, drained
10 oz can golden mushroom soup
1 Tbsp worcestershire sauce
1 tsp seasoned salt
1/2 tsp pepper
4 c prepared instant mashed potatoes or leftovers
9 slice american cheese or 3/4 c. shredded cheddar

Steps:

1. I use and electric fry pan, you can use stove top skillet. Brown and scramble beef in pan. Drain any fat. Add onion and Worcestershire sauce, seasoned salt and pepper, mixing well.
2. Stir in undiluted soup.Note: if your store doesn't carry the Golden soup, you can use regular mushroom soup.
3. Add the peas. Stir until bubbles form , then reduce heat to simmer.
4. Place the prepared mashed potatoes in 6 or 9 mounds;now put the cheese on top of the potatoes Place lid on skillet just long enough to met cheese. Serve with garlic toast and a green salad.