Description
This classic Southern-style chicken pot pie is the definition of comfort food. Featuring a rich, creamy sauce packed with tender chicken, potatoes, green beans, corn, and carrots, all topped with a flaky, buttery golden pie crust. It is a one-pan wonder baked in a cast-iron skillet, perfect for a cozy and satisfying family dinner that feels just like home.
Ingredients
2 tablespoons butter
1 cup diced peeled baking potatoes
1 cup fresh green beans, cut into 1-inch pieces
3/4 cup frozen corn kernels
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 1/4 cups chicken broth
1 cup half-and-half
1/2 cup all-purpose flour
1 tablespoon fresh chopped parsley
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
3 cups cooked chicken, chopped into bite-sized pieces
1/2 of a 14.1-ounce package of refrigerated piecrusts
1 large egg
1 teaspoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large cast-iron skillet, melt the butter over medium heat.
Add potatoes, green beans, carrots, onion, and celery to the skillet; sauté for 5 to 7 minutes until starting to soften.
Stir in the flour and cook for 1 minute before gradually whisking in the chicken broth and half-and-half.
Season with parsley, 1 teaspoon salt, pepper, and thyme; stir in the corn and cooked chicken.
Bring the mixture to a simmer until thickened, then remove from heat.
Drape the refrigerated piecrust over the skillet, trimming or tucking the edges.
Whisk the egg and water together and brush the top of the crust evenly.
Cut a few slits in the top for ventilation and bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling.
Let cool for 10 minutes before serving.
Notes
Ensure your chicken is pre-cooked; rotisserie chicken is a great shortcut. You can add extra vegetables like peas or bell peppers if desired. Using a high-quality chicken broth enhances the savory flavor profile significantly.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 110mg