Craving a comforting meal that'll make your taste buds dance and your family beg for seconds? Look no further than this mouthwatering One Skillet Chicken Pot Pie! Imagine a perfectly golden, flaky crust hiding a creamy, savory filling packed with tender chicken and colorful vegetables - all prepared in just one pan with minimal cleanup. This recipe is about to become your new weeknight dinner superhero, combining convenience, flavor, and that home-cooked comfort we all love.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package refrigerated pie crusts
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure an oven-safe 10-inch skillet is available for cooking.
- Cut chicken breasts into bite-sized cubes, approximately 1-inch pieces. Season the chicken with salt, pepper, garlic powder, and onion powder.
- Heat the skillet over medium-high heat and add a tablespoon of olive oil. Cook the chicken cubes until they are golden brown and fully cooked, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add frozen mixed vegetables and sauté for 2-3 minutes until slightly thawed.
- Pour in cream of chicken soup and chicken broth, stirring to combine. Mix in the cooked chicken cubes and stir until everything is evenly coated.
- Unroll the refrigerated pie crust and carefully place it over the skillet, allowing edges to hang slightly over the sides. Trim excess crust if needed.
- Cut 2-3 small slits in the top of the pie crust to allow steam to escape during baking.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and filling is bubbling.
- Remove from oven and let cool for 5-10 minutes before serving to allow filling to set.
- Serve hot, directly from the skillet, ensuring each portion includes both filling and crust.
Tips
- • For extra flavor, consider using fresh herbs like thyme or rosemary when seasoning the chicken. • Ensure your chicken is cut into uniform bite-sized pieces for even cooking. • Let the pot pie rest for 5-10 minutes after baking to allow the filling to set and prevent burning your mouth. • If you want a shinier crust, brush the top with an egg wash before baking. • Use a cast-iron skillet if possible for better heat distribution and a more rustic presentation. • Don't overcrowd the pan when cooking chicken to ensure it browns nicely instead of steaming. • Feel free to customize the vegetables based on what you have on hand or your family's preferences. • For a lighter version, you can use low-sodium cream of chicken soup and add more herbs for flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 75mg
