Skillet Chicken Pot Pie

Published January 1, 2006.

Why this recipe works:

To make sure that our skillet chicken pot pie delivered real chicken and vegetable flavor, we built flavor, layer by layer, all in the same skillet. We seared the chicken, developing a deep brown fond (brown bits in the pan bottom), before moving the skillet to the oven, where we roasted the… read more

To make sure that our skillet chicken pot pie delivered real chicken and vegetable flavor, we built flavor, layer by layer, all in the same skillet. We seared the chicken, developing a deep brown fond (brown bits in the pan bottom), before moving the skillet to the oven, where we roasted the chicken and vegetables. Before topping the pie with our homemade all-butter pie dough, we deglazed the fond to gather up all of its flavor and use it as a building block for the gravy.

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Serves 6 to 8

Substitute 3 to 3 1/2 pounds of bone-in, skin-on chicken parts for the whole chicken, if desired. We recommend chilling the rolled and shaped dough in the freezer. The dough can be prepared the day before and refrigerated. The chicken and vegetables can also be prepared the day before.

Ingredients

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