Skillet chicken pot pie

Prep 15 min
Total 45 min
Serves 6



3 tbsp
leeks, (white and pale green parts only) halved and thinly sliced (3 cups)
1 tbsp
chopped thyme
1/4 cup
all-purpose flour
3 cups
reduced-sodium chicken broth
450 g
skinless, boneless chicken thighs, cut into chunks
large potato, cut into 1/2-in.cubes (2 cups)
1/2 tsp
1/4 tsp
frozen deep-dish pie crust, thawed
3 cups
frozen peas and carrots


  • PREHEAT oven to 425F.
  • MELT butter in a 9-in. oven-safe frying pan over medium. Add leeks and thyme, cooking until softened, 5 min. Stir in flour and cook, stirring, 1 min. Gradually stir in chicken broth. Add chicken, potato, salt and pepper. Bring to a boil, then reduce heat and simmer over medium, stirring, 10 min.
  • ROLL pie crust into a 11-in. circle on a lightly floured surface. Cut a few steam vents in centre. Place on a baking sheet and refrigerate.
  • ADD vegetables to pan. Continue cooking until chicken is no longer pink and potatoes are tender, 3 to 5 min.
  • PLACE pastry over filling. Bake until golden brown, 10 to 15 min.


Calories 417, Protein 22 g, Carbohydrates 44 g, Fat 18 g, Fibre 6 g, Sodium 781 mg. Excellent source of vitamin A

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