Lightened-Up Skillet Chicken Pot Pie

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Cut the crust butter into small cubes and freeze it for 15 to 30 minutes until very cold. Meanwhile, get the other ingredients ready.
2. Make the crust: pulse the flour and salt in a food processor a few times. Add the cold butter and pulse 20 to 30 seconds until it looks like tiny peas. Add the egg yolk, 2 to 3 tablespoons cold milk and the herbs if using, and pulse until the dough forms small beads that still hold together when squeezed. If it is very crumbly, add milk ½ tablespoon at a time; if too wet, add ½ tablespoon flour. D
3. Shape the dough into a disk on a well-floured surface, wrap it, and chill at least 30 minutes to 1 hour (up to 2 days).
4. Preheat the oven to 425°F (220°C).
5. Cook the chicken: heat the olive oil in a 10-inch deep oven-safe skillet over medium-high heat. Season the cubed chicken with salt and pepper, add it to the hot oil, and cook about 5 minutes until no longer pink. Transfer to a bowl; it may be only partly cooked.
6. Reduce the heat to medium and melt the butter in the same skillet. Add the onion, celery and carrots and cook, stirring often, about 5 minutes until softened. Stir in the garlic and thyme and cook 1 minute until fragrant.
7. Whisk in the flour to coat the vegetables, then slowly whisk in the cream, broth, salt and pepper until no lumps remain. Stir in the chicken and peas and cook over medium-low heat, stirring occasionally, about 10 minutes until thick. Taste and adjust seasoning. Let the filling cool while the oven heats.
8. Roll the dough on a well-floured surface into a round 10 to 11 inches wide. Fold it in half, lay it over the filling, and quickly crimp the edges with a fork. Brush with cream and cut one or two slits in the middle.
9. Set the skillet on a large baking sheet and bake 30 to 40 minutes until the crust is golden brown and the filling bubbles. Finish with flaky sea salt and fresh thyme leaves.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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