Chicken Pot Pie, pure comfort food. Bite-sized morsels of chicken and your favorite vegetables immersed in a savory chicken gravy, topped with the easiest crust ever. I’m not a baker – never will be, and I live at over 11,000 feet, so traditional pie crusts just don’t work for me. Frozen crusts are usually pretty good, but I have a tendency to forget about thawing them out until it’s too way late. For an oh so delectable crust, this recipe uses a blend of crushed crackers, butter, seasoning and freshly shredded parmesan cheese. This blend also works great for any of your casseroles that call for a crushed cracker topping. It is oh so delicious and super easy to make – hooray!
I make this in my favorite 10 inch cast iron skillet. It is literally a two-pan dish, which makes for such an easy cleanup. This whole thing can be done, from dicing the veggies to putting on your plate, in about an hour. Homemade goodness in an hour, that is my kind of dish. This is a fairly simple and easy recipe. Don’t let the list of directions worry you. I just broke them down into three separate areas to make it easier for you to follow along. The gravy is the nowhere near as hard as it looks. Up until several years ago, I let home-made gravies and roux intimidate me. My trick is to remove it from the direct heat. This helps slow the process down just a tad little bit. The milk to broth ratio is adjustable if needed. You are just looking for about 2 1/2 cups total. Since I still have a picky person at home, my recipe just calls for potatoes and carrots, but omit a potato and/or a carrot and add some green beans, corn, or any vegetable your heart desires. I love being able to use what I have on hand.
Beef Pot Pie is also a scrumptious meal my family enjoys. Swap the chicken for beef, use beef broth, exchange Italian seasoning for the poultry seasoning – boom you are done!! I hope you enjoy this as much as we do.
Skillet Chicken Pot Pie
Delectable morsels of chicken, with bite-sized pieces of potatoes, carrots, and onions, cooked in a hearty chicken gravy. Topped with a simple but savory crust
- 1 and 1/2 lb Chicken Breast diced
- 1 stalk Celery diced
- 2 medium Carrots peeled and diced
- 2 small Potatoes diced
- 1 cup Sweet Onion diced
- 1/4 tsp Sage
- 1 tbsp Creole Seaasoning
- 1 tsp Oregano
- 1/2 tsp Garlic use fresh if available
- Olive Oil as needed
- 1 14 oz can Chicken Broth low sodium
- 6 oz Whole Milk
- 2 tbsp Butter
- 1/3 cup Flour
- 10-15 Ritz Crackers crushed
- 15-20 Club Crackers crushed
- 4 tbsp Butter melted
- 4-5 tbsp Parmesan Cheese freshly shredded
- 1/4 tsp Poultry Seasoning
Finely crush approximately 25 crackers
Add poultry seasoning and parmesan cheese. Stir to mix.
Drizzle in the melted butter and blend thoroughly. Set aside.
Steam potatoes and carrots until softened.
Use a 10 inch cast iron skillet if possible. Add a drizzle of olive oil and saute onions and celery over medium-high heat Saute until slightly softened.
Add chicken and spices. Use more olive oil if needed. Stir often and cook until chicken is browned and completely done.
Remove from pan and set aside
Preheat oven to 400 degrees. Blend milk and broth in a pourable container.
Reduce heat to medium. Melt butter. Slowly sprinkle in the flour. Stir constantly for several minutes, allowing the flour to slightly brown.
Remove pan from direct heat. Stir in about 1/4 to 1/3 of the liquid. This must be stirred or whisked constantly and thoroughly.
Return pan to direct heat and continue to slowly add remain liquid. Add about 1/4th to 1/3 at a time. .Add seasoning. Continue cooking until a nice rich gravy has formed.
Finishing it All
Once you have the gravy to your preferred consistency, add the veggies and the chicken mixture to the skillet.
Stir gently but completely
Spread cracker mixture evenly over the top.
Cook for about 10-15 minutes, until the topping has browned to your preference. Remove from oven.
Let cool for about 10 minutes. This will allow for the flavors to finish mingling, creating a mouthwatering potpie.