When the chill of winter settles in and the days grow shorter, there’s nothing quite like a hearty, comforting meal to warm your soul. For me, Skillet Chicken Pot Pie Casserole is the epitome of cozy, home-cooked goodness. I remember the first time I made it: a cold evening with snow gently falling outside, the scent of chicken and vegetables simmering in the kitchen, and my family eagerly gathering around the table. The crispy, golden crust and the creamy, savory filling became an instant favorite, turning an ordinary dinner into a cherished memory.
This Skillet Chicken Pot Pie Casserole blends a tender, flaky short pastry with a rich, flavorful filling of chicken, vegetables, and a creamy sauce. The recipe is both straightforward and adaptable, making it perfect for family dinners or special occasions. The combination of buttery pastry and hearty filling creates a dish that’s both satisfying and comforting. Whether you’re new to cooking or a seasoned chef, this recipe will guide you through creating a pot pie that’s sure to impress.
Ingredients
For the Short Pastry:
280 grams Type 80 flour (Type 55 or 65 works well too)
100 grams butter
Salt to taste
For the Pie Filling:
2 chicken stock cubes
1 onion
3 celery sticks
2 large carrots (or adjust based on size)
3 good-sized sweet potatoes
2 chicken fillets (400 to 500 grams)
Oil for cooking
25 grams flour
120 milliliters milk
Chopped parsley
Salt to taste
Pepper to taste
1 egg (for egg wash)
Instructions
1. Preparing the Short Pastry
Mix the Dry Ingredients: In a large mixing bowl or the bowl of a food processor, combine 280 grams of Type 80 flour and a pinch of salt. Stir to evenly distribute the salt throughout the flour.
Incorporate the Butter: Cut 100 grams of cold butter into small pieces and add it to the flour. Using a food processor or your fingers, mix the butter into the flour until the mixture resembles coarse crumbs or sand.
Form the Dough: Gradually add a little water, one spoonful at a time, while continuing to mix until the dough starts to come together. Aim for a soft, pliable dough.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour. This chilling time helps the dough firm up and makes it easier to roll out.
2. Prepare the Pie Filling
Make the Broth: Boil 400 milliliters of water and dissolve 2 chicken stock cubes into it. Set aside to cool.
Chop the Vegetables: Finely chop 1 onion and the stalks of 3 celery sticks. Peel and cut 2 large carrots and 3 sweet potatoes into small cubes.
Prepare the Chicken: Cut 2 chicken fillets into bite-sized pieces.
Cook the Vegetables: Heat a little oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until it becomes translucent. Add the carrots and celery and cook for an additional 2 minutes, stirring frequently.
Simmer the Vegetables: Pour in the prepared chicken broth and bring to a boil. Add the diced sweet potatoes, reduce the heat, and simmer for about 10 minutes, or until the vegetables are tender. Stir occasionally.
Cook the Chicken: In a separate frying pan, heat a little oil and brown the chicken pieces until they are fully cooked. Season with salt and pepper to taste.
Thicken the Sauce: Heat 120 milliliters of milk in the microwave for about 1 minute. In a small bowl, mix 25 grams of flour with the warm milk using an electric mixer to avoid lumps. Pour this mixture over the cooked vegetables and stir until the sauce thickens.
Combine Ingredients: Remove the pan from heat and add the browned chicken, salt, pepper, and chopped parsley to the vegetable mixture. Mix well to combine all the ingredients.
3. Assemble and Bake the Pie
Preheat the Oven: Preheat your oven to 220°C (430°F).
Prepare the Dough: Take the chilled dough from the refrigerator and divide it into two equal parts. On a floured surface, roll out the first half of the dough into a circle large enough to fit your pie dish or skillet.
Line the Pan: Grease your 9×13 inch baking pan or skillet with butter. Place the rolled-out dough into the pan, pressing it gently to fit the base and sides.
Add the Filling: Pour the chicken and vegetable mixture into the prepared dough-lined pan. Spread it out evenly.
Top the Pie: Roll out the remaining dough and place it over the filling. Trim any excess dough hanging over the edges. Use your fingers or a fork to seal the edges by pressing down and folding the dough over to cover the filling completely.
Vent the Pie: Cut 4 small slits in the top layer of dough to allow steam to escape during baking. This will help prevent the pie from becoming too soggy.
Apply the Egg Wash: In a small bowl, whisk 1 egg and use a pastry brush to spread it evenly over the top of the dough. This will give the pie a golden, glossy finish.
Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes. After 15 minutes, reduce the temperature to 175°C (350°F) and bake for an additional 20 minutes, or until the crust is golden brown and the filling is bubbly.
4. Serve
Cool Slightly: Remove the pie from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly, making it easier to cut and serve.
Enjoy: Cut the pie into squares or slices and serve hot. It pairs beautifully with a simple side salad or some steamed vegetables.
Variations and Substitutions
Vegetarian Option: For a vegetarian version, substitute the chicken with a mixture of mushrooms, tofu, or additional vegetables like peas and corn.
Gluten-Free Option: Use a gluten-free flour blend to make the pastry dough. Ensure that all other ingredients, including the stock cubes and flour, are gluten-free.
Different Vegetables: Feel free to experiment with different vegetables based on what’s in season or your personal preferences. Frozen peas, green beans, or even corn can be excellent additions.
Spice It Up: Add some spices or herbs to the filling for extra flavor. A pinch of paprika, garlic powder, or dried thyme can elevate the taste of the pie.
Conclusion
The Skillet Chicken Pot Pie Casserole is more than just a comforting meal; it’s a celebration of home-cooked goodness. Its rich, savory filling and golden, flaky crust make it a standout dish that’s sure to please anyone at your table. The recipe’s simplicity allows you to focus on creating a dish that’s not only delicious but also filled with love and care.
Whether you’re serving it for a family dinner, a holiday gathering, or just as a special treat, this Skillet Chicken Pot Pie Casserole is guaranteed to be a hit. Enjoy the process of making it and the joy of sharing it with your loved ones. Happy cooking!
