Skillet Pot Pie

  • 03 Mar - 09 Mar, 2018
  • Mag The Weekly
  • Cookery


· Pie crust

· 2tbsp unsalted butter

· 1/3 cup onion, chopped

· 2tsp garlic, minced

· 1 cup carrots, sliced

· ¾ cup celery, sliced

· ¼ cup all-purpose flour

· 1½ tsp dried thyme

· 1tsp salt

· ½ tsp black pepper

· 2 cups chicken broth

· ½ cup milk

· 2 cups vegetables

· 2-3 cups cooked shredded or cubed chicken

· Egg wash: 1 large egg beaten with 1tbsp milk


To prepare the pie crust, heat butter in a 10-12-inches oven-safe skillet over medium-heat flame. Add onion, garlic, carrots and celery. Sauté for around five minutes, as the veggies let off some juices and become soft, then add flour, thyme, salt and pepper. Stir and cook for about three minutes. Pour in the chicken broth and milk. Bring to a boil, reduce heat to low and allow to simmer for five minutes. Let te gravy thicken, then stir in the vegetables and chicken. Cook for an additional minute before removing from heat and allowing to cool for about 10 minutes.

Preheat oven to 190°C. On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle of 12-inches in diameter. If your skillet is 12-inches, roll out the pie dough to about 13-inches so it fits. Carefully lay the dough over the filling. Cut slits on top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with the egg wash. Bake for 35-40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, place a pie crust shield on top of the skillet to prevent the edges of crust from burning. Remove from the oven and allow to cool for five minutes before serving.