Easy Skillet Chicken Pot Pie Recipe

This chicken pot pie recipe by Camirra’s Kitchen on YouTube is seriously so good and is one of the best I have ever tried. It’s very easy to prepare and will surely impress your family and friends when you serve this to the table.

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What I love about this recipe the most is that you can modify the ingredients and season the pot pie to your liking which for me is the best part of it because we all have different preferences when it comes to food.

Ingredients for Skillet Chicken Pot Pie:

• 3 pounds of chicken leg quarter or rotisserie
• Salt, pepper, and creole seasoning, to taste
• Chicken bouillon, to taste
• 2 tbsp of butter
• 1 medium onion
• 2 carrots
• 2 ribs of celery
• 3 cloves of garlic
• 4 ounces of mushrooms
• Rosemary leaves
• 1 tbsp of onion and herb seasoning
• ½ tsp of garlic powder
• 1 cup of frozen peas
• ½ cup of frozen corn
• 2½ tbsp of flour
• 2 cups of water, or more as needed
• 2 cups of half and half
• A splash of dry white wine, optional
• 1 puff pastry

How to Make Skillet Chicken Pot Pie:

Step 1

Line a baking sheet with foil, then place the chicken skin side up, and rub them with some oil. Season them with salt and chicken bouillon on both sides, then cook them at a high temperature until crispy. Shred the chicken and chop the skin into small pieces, then discard the bone.

Step 2

Add the shredded chicken and chopped chicken skin in a large bowl, then set them aside, and chop the veggies and mushrooms. Place the skillet on a stove over medium-high heat, then melt the butter, and add the diced veggies.

Step 3

Stir and saute them for about 3 minutes, then add the mushrooms, and cook them for 4 more minutes. Add the rosemary leaves and flour, then stir, and toast them until the flour taste is gone.

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Step 4

Pour in the water and dry white wine, then stir well, and add the onion and herb seasoning, garlic powder, onion powder, and other herbs that you want to add. Give them a good stir until well blended, then pour in the half and half, and bring it to a simmer until thickened.

Step 5

Add more chicken bouillon, then pour in the chicken broth, give them a good mix, and adjust the flavor to taste. Now, add the shredded chicken, frozen peas, and frozen corn, and mix them until well combined.

Step 6

Prepare the puff pastry, then place it on top of the mixture in the skillet, cut the excess, and neatly adjust the sides. Score the top of the puff pastry at the center, then brush it all over the heavy cream, and bake it in a preheated oven at 375°F for about 20 to 25 minutes. Serve and enjoy!

*All image credit belongs to Camirra’s Kitchen via YouTube. Follow and subscribe to her channel for more! 

Easy Skillet Chicken Pot Pie Recipe