A Cast iron skillet is perfect for this recipe. If you don't have one, any oven-proof skillet will work. If you don't have that, you can start it in a skillet then transfer it to a pie plate before baking. So, there is no excuse not to make this!
ONE SKILLET CHICKEN POT PIE
2 small boneless, skinless chicken breasts, cut into small pieces
1/2 a small onion, diced
1 12 oz pkg frozen mixed vegetables
1 TBS oil
2 TBS butter
2 TBS flour
1/2 cup chicken broth
1/2 cup milk
1 refrigerated pie crust
Preheat oven to 375 degrees.
Heat a cast iron skillet over medium-high heat. Add a drizzle of oil, about 1 TBS.
Season the chicken with Cajun Seasoning (or salt and pepper) and add to the hot skillet.
Brown on all sides.
Remove the browned chicken from the skillet and set aside.
Add the diced onions to the skillet. Cook for a few minutes until softened.
Add the frozen mixed vegetables and stir every few minutes until thawed.
Add 2 TBS butter. Stir.
Sprinkle in 2 TBS flour.
Stir the flour in thoroughly. Let the flour cook for a few minutes, stirring frequently.
Add the chicken broth and the milk.
Season with salt and pepper.
Return the chicken to the skillet.
Place the pie crust on top.
Pinch the edges to make it look pretty.
Use a knife to cut a few small slits in the crust. This lets steam escape and keeps the crust nice and flat.
Brush a little milk on top of the pie crust. This helps it to brown nicely.
Place the skillet on a baking sheet just in case it bubbles over. Don't want to dirty your oven!
Bake at 375 degrees for 30 minutes. Then take it out of the oven and let it rest for 10-15 minutes before serving. Seriously, it needs to rest so it can set up. Otherwise it will just run all over the place when you cut it.
This is such a comforting dish. The flaky crust, tender chicken and sweet veggies make a filling, yummy supper. And best of all? Only one skillet to clean!