Simple & Rustic Chicken Pot Pie
Chicken pot pie is one of the ultimate comfort foods of life. Rich and creamy sauce, hearty chicken, and vegetables with a flaky pie crust on top. This recipe has simple ingredients and only uses one pan!
Chicken pot pie seems like a recipe that everyone should have in their back pocket. It’s just a classic! I went through multiple recipes and adaptations until I landed on this creation. There are so many different options for savory pies, but this is the one we keep coming back to.
This is a recipe that is simple but does take a little time to cook. I save this for a night when we are able to be at home and I have a good 30 minutes to spend in the kitchen. You will need a good cast iron skillet to really make this recipe shine. The beauty is that this meal only requires one pan and it’s very rustic! Basically, it doesn’t have to be a perfect pie. It’s also very easy to modify this recipe and make it gluten-free and dairy-free.
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Tools You May Need For Chicken Pot Pie
How To Make Rustic Chicken Pot Pie
In a large cast-iron skillet, heat cooking oil. While that is heating, sprinkle the chicken tenders with salt, pepper, oregano, sage, and paprika. Place the chicken tenders in the hot pan, season the other side of the tenders and then cook for 4-5 minutes on each side or until the chicken is done.
While the chicken is cooking, I gather all my other ingredients, turn my oven on to bake at 400*F, and measure everything out. When the chicken is done, set it aside to rest.
In the same hot skillet, add frozen peas, frozen carrots, and frozen pearl onions. Sprinkle them with salt and pepper. Cook the vegetables for 4-5 minutes or until onions are tender. Add minced garlic and cook until fragrant, usually about a minute, and then sprinkle flour over the vegetables. Add chicken broth to vegetables and stir. Allow the broth and vegetables to simmer until thick, about 10-15 minutes.
While the filling is simmering and thickening, cut up your cooked chicken into bite-sized pieces. Pro Tip – I use my kitchen shears to quickly do this! When the mixture on the stove has thickened, add the heavy cream and stir for 1-2 minutes to warm the cream. Then add the cut chicken back to the pan. *optional to add more salt and pepper to the filling if needed*
Cover the filling with pie crust. I usually use a pre-made refrigerated pie crust from the store. (See below for gluten-free options). If the pie crust goes all the way to the edge of the pan, cut a few slits in the crust to allow it to “vent” while cooking. If your crust doesn’t reach the edge of the pan, you won’t necessarily need to vent it. That’s what makes this recipe “rustic”. No need to crimp pie crust edges or make it look perfect.
Brush the top of the crust with an egg (this helps to make it shiny and golden!). Put the cast iron skillet into the oven at 400 for 20 minutes. Serve and enjoy!
Tips & Modifications For Chicken Pot Pie
It’s very easy to make this chicken pot pie gluten-free and/or dairy-free with just a few simple modifications.
Gluten-Free: Switch out the all-purpose flour for this gluten-free flour. For the pie crust or topping, there are a few options I have done. You can find this gluten-free pie crust in the frozen section of some grocery stores. I usually am able to find it at Kroger or Trader Joe’s. I stock up on them and keep them in the freezer! To use, pull it out of the freezer and let it thaw for 10-20 minutes. Gently pull it out of the pan and lay it on top of the filling before putting it in the oven. Don’t be alarmed if it tears a little. In my experience, gluten-free pie crust is very fragile. I’ve had to piece it back together and even re-roll the thawed pie crust before placing it over the filling. Once it’s on top, brush with egg wash and cook as normal.
Another gluten-free option for the topping is to use gluten-free Bisquick to make biscuits. I use the recipe on the Bisquick box and then drop the biscuit dough into several spots on top of the chicken pot pie filling. The biscuits will bake up and join together to form a topping of sorts. I bake it at 400 for about 20 minutes.
Dairy-Free: to make this recipe dairy-free, I use the Silk Dairy-Free Heavy Whipping Cream instead of regular heavy whipping cream. I find my DF heavy cream at our local Walmart, but you can search here for stores around you that carry it. I’ve also used canned coconut cream before. This does have somewhat of a coconut flavor, so it’s not my favorite first option for this recipe.
Simple & Rustic Chicken Pot Pie
Chicken pot pie is one of the ultimate comfort foods of life. Rich and creamy sauce, hearty chicken, and vegetables with a flaky pie crust on top. This recipe has simple ingredients and only uses one pan!
Ingredients
- 1.5 pound chicken tenders (about 10 tenders)
- 1/2 tsp paprika
- 1/2 tsp dried sage
- 1/4 tsp dried oregano
- salt & pepper to taste
- 3 tbsp olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and carrots
- 2 cloves minced garlic
- 2 tbsp all purpose flour, can substitute 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream, can substitute dairy free heavy cream or canned coconut cream
- 1 pie crust, I buy store bought from the refrigerated section, unbaked and thawed
- 1 egg, lightly beatened
Instructions
- Preheat oven to 400 degrees.
- In a large cast iron skillet, heat cooking oil.
- While that is heating, sprinkle the chicken tenders with salt, pepper, oregano, sage and paprika. Place the chicken tenders in the hot pan, season the other side of the tenders and then cook for 4-5 mintues on each side or until chicken is done. Set the chicken aside to rest.
- In the same hot skillet, add frozen peas, frozen carrots and frozen pearl onions. Sprinkle them with salt and pepper. Cook the vegetables for 4-5 minutes or until onions are tender.
- Add minced garlic and cook until fragrant, usually about a minute, and then sprinkle flour over the vegetables.
- Add chicken broth to vegetables and stir. Allow the broth and vegetables to simmer until thick, about 10-15 minutes.
- While the filling is simmering and thickening, cut up your cooked chicken into bite sized pieces. Pro Tip - I use my kitchen shears to quickly do this!
- When the mixture on the stove has thickened, add the heavy cream and stir for 1-2 minutes to warm the cream. Then add the cut chicken back to the pan. *optional to add more salt and pepper to the filling if needed*
- Cover the filling with pie crust. If the pie crust goes all the way to the edge of the pan, cut a few slits in the crust to allow it to "vent" while cooking.
- Brush the top of the crust with the egg wash. Put the cast iron skillet into the oven at 400 for 20 minutes.
- Serve and enjoy!
Notes
It's very easy to make this chicken pot pie gluten-free and/or dairy-free with just a few simple modifications.
Gluten-Free: Switch out the all-purpose flour for this gluten-free flour. For the pie crust or topping, there are a few options I have done. You can find gluten-free pie crust in the frozen section of some grocery stores. I usually am able to find it at Kroger or Trader Joe's. I stock up on them and keep them in the freezer! To use, pull it out of the freezer and let it thaw for 10-20 minutes. Gently pull it out of the pan and lay it on top of the filling before putting it in the oven. Don't be alarmed if it tears a little. In my experience, gluten-free pie crust is very fragile. I've had to piece it back together and even re-roll the thawed pie crust before placing it over the filling. Once it's on top, brush with egg and cook as normal.
Another gluten-free option for the topping is to use gluten-free Bisquick to make biscuits. I use the recipe on the Bisquick box and then drop the biscuit dough into several spots on top of the chicken pot pie filling. The biscuits will bake up and together to form a topping of sorts. I bake it at 400 for about 20 minutes.
Dairy-Free: to make this recipe dairy-free, I use the Silk Dairy-Free Heavy Whipping Cream instead of regular heavy whipping cream. I find my DF heavy cream at our local Walmart, but you can search here for stores around you that carry it. I've also used canned coconut cream before. This does leave somewhat of a coconut flavor, so it's not my favorite first option.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 620Total Fat: 38gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 101mgSodium: 1072mgCarbohydrates: 48gFiber: 3gSugar: 6gProtein: 22g
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What a lovely recipe! Thank you for sharing!
This looks so good. I love hearty recipes that fill us up and are comforting when it’s cold out. Thanks for sharing.
This looks absolutely amazing! Will definitely be saving this one to try.
Just the perfect comfort food for fall and winter! I love that it’s made all in the same skillet.
Will be saving this to make! Looks amazing.
I hope you love it! Thanks for reading 💖
Making it all in the same skillet is such a time saver and clean up is easier!
Let us know what you think! I hope you love it. Thanks for reading 💖
This is a perfect recipe for cool weather! I hope you enjoy it. Thanks for reading!
Thank you for reading! Enjoy the recipe 💖