Name: Skillet Chicken Pot Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6 Servings
Ingredients: 4 Tablespoons unsalted butter; 4 Tablespoons unbleached all-purpose flour; 1 teaspoon dried tarragon; sea salt and pepper (to taste); 1 cup chicken stock; 1 cup heavy cream (or full fat coconut milk); 4 cups cubed, cooked chicken; 1 package frozen peas and carrots (cooked); 1/2 cup chopped green onions; 1/2 Recipe pie crust (chilled); Egg Wash; 1 large egg white; 1 Tablespoon olive oil; 1/8 teaspoon white pepper

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Are you a creature of habit? Do you like things to stay the same and work the way they are supposed to? Well my friends, that is me!! Change and I are not great friends. I like being able to sit down at my desktop, as I have for the past two years, and edit images, post recipes, and plaster recipes all of pinterest…..

My perfect little blog world started to crumble about three weeks ago. Out of the blue, my computer would shut down and the screen would go black. I bought virus protection and a backup harddrive and continued on. Well it started happening more and more, and then the system couldn’t restart. It was time to take action!!

My son replaced the graphics card….nope…..not the problem. So he removed Windows 7 and replaced it with Windows 8 {computer words I do not understand guided the changes}….nope…..it restarts, but still crashes. Time to replace the harddrive. 🙁 Remember the backup harddrive I mentioned? Boy oh boy am I glad that my friends told me to go buy that!!!

It works!!! Alex ran every stress test that he could to check and make sure that everything works like it’s supposed to. It seems to work….throw a party!! And then it crashed 3 hours later…..beat head against wall…..throw things…..cry…..drink wine…..not necessarily in that order…..go to the kitchen and bake something…..anything…..Skillet Chicken Pot Pie!

With everything that was going on, dealing with a double crust pie would have pushed me over the edge for sure. No, this time we are going to go for easy and make the entire pie in one skillet!

How to make Skillet Chicken Pot Pie:

Start by melting the butter over medium heat…..

Add the flour, tarragon, salt and pepper, and whisk together to create a roux…..

This is what thickens the “gravy” so don’t skip this part. Cook, stirring constantly until mixture is smooth and bubbly, this cooks out the flour taste.

Add the chicken stock and cream {or coconut milk}, bring to a simmer stirring constantly. Simmer for one minute to thicken…..

Stir in the chicken…..

and the vegetables…..

Then stir in the green onions and taste for seasonings…..

Roll out Pie Crust…..

And place on top of chicken mixture in skillet…..

I was going for a rustic look, so I didn’t get my edges crimped perfectly. Vent the center so the heat can escape…..

Brush with egg wash…..

Place in preheated 350 degree oven and bake for 70 to 80 minutes, until golden brown and bubbly…..

Remove from oven and allow to cool for 10 minutes before serving…..

Luckily these images were still in my camera, because all of the images downloaded in the past 4 weeks disappeared during the hard-drive transfer. 🙁 Sometimes, technology drives me completely crazy!!!

More delicious Pot Pie Recipes:

Double-crust Turkey Pot Pie

A double-crust Lobster Pot Pie

Turkey or Chicken Divan Pot Pie

Classic Beef Pot Pie

Instant Pot Chicken Pot Pie Soup

I bake to relax, what do you do?

Enjoy!!