Delicious Skillet Chicken Pot Pie Casserole Recipe
When it comes to comfort food, few dishes can rival the hearty and soul-warming goodness of a classic chicken pot pie. The rich, creamy filling, tender chicken, and flaky pastry crust come together in perfect harmony, creating a meal that’s loved by young and old alike. But what if we told you that you can enjoy all the flavors and comforts of a traditional chicken pot pie with a fraction of the effort? Introducing the Skillet Chicken Pot Pie Casserole – a simple yet delectable twist on the timeless favorite.
This one-pan wonder combines the best elements of a classic pot pie into a convenient casserole that’s not only delicious but also easy to prepare. Whether you’re a seasoned home chef or just looking for a comforting weeknight dinner, this recipe is sure to become a family favorite. With a few basic ingredients and some kitchen magic, you can have a piping hot, homemade pot pie on your table in no time.
So, let’s dive into this Skillet Chicken Pot Pie Casserole recipe and discover how to make a comforting and satisfying meal that will leave your taste buds dancing with joy. Whether it’s a chilly winter evening or you simply crave the nostalgia of a homemade pot pie, this recipe has you covered. Let’s gather our ingredients and get ready to create a culinary masterpiece that will have everyone asking for seconds.
FOR THE DOUGH:
1 2/3cupsunbleached all-purpose flour, plus additional for work surface3/4 teaspoon table salt10 tablespoons unsalted butter, cold, cut into 1/2-inch pieces and frozen for 10 minutes2 tablespoons sour cream4 – 6 tablespoons ice water
FOR THE CHICKEN AND VEGETABLES:
1teaspoonvegetable oil1 whole chicken, about 4 1/2 pounds, cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat24 frozen pearl onions, thawed, drained, and patted dry, about 1 cup1 medium onion, cut into 1/2-inch pieces (about 1 cup)4 medium carrots, cut into 1/2-inch pieces (about 1 1/2 cups)3 medium ribs celery, cut into 1/2-inch pieces (about 1 cup)Salt and ground black pepper
FOR THE SAUCE:
4 1/4cupslow-sodium chicken broth4 tablespoons unsalted butter1/2 cup unbleached all-purpose flour3/4 cup heavy cream3/4 cup frozen peas, unthawed2 teaspoons fresh lemon juice1 teaspoon minced fresh parsley leaves1 teaspoon minced fresh thyme leaves
To Make the Dough: In the bowl of a food processor, process flour and salt together until combined, about 3 seconds. Add butter and pulse until size of large peas, about six to eight 1-second pulses.
In small bowl, mix sour cream and 4 tablespoons ice water until combined. Add half of sour cream mixture to flour mixture and pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 additional tablespoons water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Turn dough onto work surface and shape into ball. Flatten into a 5-inch disk and wrap in plastic. Refrigerate until firm but not hard, 1 to 2 hours. (Dough can be refrigerated overnight.)
To Roast the Chicken and Vegetables: Heat oven to 450 degrees. In heavy-bottomed 12-inch ovenproof skillet, heat oil over medium-high heat it just begins to smoke; swirling to coat evenly with oil. Brown chicken pieces skin side down until deep golden, 3 to 4 minutes; turn chicken pieces and brown until golden on second side, 3 to 4 minutes longer. Transfer chicken to large plate; drain all but 1 tablespoon fat.
Set skillet over medium heat. Add pearl onions and cook, stirring occasionally, until browned, about 3 minutes. Increase heat to medium-high and add onion, carrots, celery, and salt and pepper to taste; cook, stirring occasionally, until vegetables begin to brown, 2 to 3 minutes.
Return chicken pieces to skillet skin side up and place in oven. Roast until thickest part of breast registers about 160 degrees on instant-read thermometer and thickest part of thigh and drumstick registers about 175 degrees, 18 to 25 minutes. Using an oven mitt, remove skillet from oven. Transfer chicken to platter and let rest 1 hour. Set skillet with vegetables aside.
To Roll Out the Dough: Allow dough to stand at room temperature for 15 minutes before rolling if dough has been chilled longer than 2 hours. Dust 16 by 12-inch sheet of parchment paper liberally with flour. Roll out dough to rough 14-inch round on parchment. Mark center of top, bottom, and side arcs with knife. Connecting the marks, trim dough into a 14-inch circle.
Fold dough to form 1/2-inch perimeter rim.
Crimp folded dough between knuckle and forefingers to form 12-inch round with fluted edge. Cut four oval-shaped vents, 3 inches long and about 1/2 inch wide. Decorate dough with cutouts.
Prep in Advance: To save time, you can chop the vegetables and cube the chicken ahead of time. Store them in the fridge until you’re ready to cook.
Flavorful Chicken: Season the chicken cubes with salt and pepper before cooking. Sear them in the skillet until they develop a golden-brown crust for added flavor.
Thicken the Sauce: Whisk the flour into the milk before adding it to the skillet. This prevents lumps and ensures a smooth, creamy sauce.
Customize Your Veggies: Feel free to add your favorite vegetables or swap in fresh ones. Mushrooms, green beans, or broccoli can be delightful additions.
Creative Toppings: Get creative with the puff pastry topping. You can cut it into shapes or lattice patterns for an eye-catching finish.
Nutrition Facts (per serving):
Total Fat: 22g
Saturated Fat: 6g
Total Carbohydrates: 36g
Dietary Fiber: 3g
This Skillet Chicken Pot Pie Casserole is a delightful twist on the classic chicken pot pie, offering all the comforting flavors in a simpler and quicker preparation. Whether you’re serving it for a cozy family dinner or entertaining guests, this recipe is sure to please with its creamy filling, flaky pastry crust, and savory goodness. Enjoy the warmth and satisfaction of homemade comfort food with this fantastic skillet chicken pot pie casserole.
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