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best ever skillet chicken pot pie

(1 rating)
IdaBest1 avatar
Blue Ribbon Recipe by
Carol Hampton
@IdaBest1
Van Alstyne, TX

My husband and I absolutely love this version. Hope you do, too! Note: I use Cavenders Greek seasoning.

Blue Ribbon Recipe

Hearty and comforting, this skillet chicken pot pie is a delicious one-pot dish made with kitchen staple ingredients. Simply seasoned, the chicken is juicy and tender. Frozen mixed vegetables and chopped onions add a lot of flavor. Cream of mushroom soup and sour cream create a rich sauce that binds the filling together. A flaky golden brown crust adds a nice crunch to every bite. Comfort food at its finest.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For best ever skillet chicken pot pie

  • 1 box
    refrigerated pie crust
  • 1 c
    onion, chopped
  • 2 - 3 lg
    boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 Tbsp
    all-purpose Greek seasoning
  • salt and pepper, to taste
  • 1 can
    cream of mushroom soup (10.5 oz)
  • 4 oz
    sour cream
  • 1 lb
    frozen mixed vegetables

How To Make best ever skillet chicken pot pie

Test Kitchen Tips
Mix an egg and 1 Tbsp of water for an egg wash. Brush the egg wash over the crust before baking to help create a golden brown crust.
  • Oven preheating while pie crusts come to room temperature.
    1
    Set the pie crusts out to come to room temperature. Preheat oven to 350 degrees F.
  • Cook bite-sized seasoned pieces of chicken in a cast iron skillet.
    2
    Spray cooking oil in a large cast iron skillet. On top of the stove, add onion and chicken to the skillet. Sprinkle the Cavenders Greek seasoning, salt, and pepper over the mixture. Cook for about 15 minutes over medium heat, stirring occasionally, until chicken is cooked on all sides and the onion is transparent.
  • Cooked chicken in a bowl with sour cream, cream of mushroom soup, and frozen vegetables.
    3
    Drain the chicken mixture and transfer to a large mixing bowl. Add a can of mushroom soup, sour cream, and frozen vegetables. Stir until thoroughly mixed.
  • Pie crust pressed into a cast iron skillet.
    4
    Wash and dry the same cast iron skillet. Spray lightly with cooking spray. Place one of the pie crusts in the bottom of the skillet.
  • Chicken mixture poured into the skillet.
    5
    Pour the chicken-vegetable mixture on top of the pie crust and spread it out evenly.
  • Top with the second pie crust.
    6
    Top with a second pie crust. Cut slits in the top.
  • Bake the skillet chicken pot pie.
    7
    Slide the skillet into your preheated oven and bake for 35 minutes or until the top pie crust is golden brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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