Skillet Chicken Pot Pie

Not only is this a “one pot” or should I say “one skillet” recipe, it is also super easy & quick to make. It is impressive, tasty & can be served over mashed potatoes, rice or as is!

Skillet Chicken Pot Pie

2 tbsp butter

2 chicken breasts (cubed)

Salt

Pepper

Garlic Powder

Onion Powder

1.5 cups frozen mixed vegetables (I use the corn, peas, carrots & green bean mix)

1 tsp dried thyme

1/4 cup flour

1 cup chicken stock

1 cup milk

1 pie crust (I use a frozen pre made one from Trader Joe’s)

Melt butter in the skillet & add in cubed chicken. Season liberally with salt, pepper, garlic & onion powder. Once cooked, add in frozen veggies & thyme, cook until veggies are fully thawed. Sprinkle the flour over the mixture and cook until thick & covering everything. Add in stock and milk and bring to a boil. Reduce the heat & let simmer for about 10 minutes until thickened up. Take a taste & adjust seasoning. I generally add more salt at this time! Preheat oven to 425 & let the mixture cool while oven heats. Put pie crust over the mixture & bake for 25-30 mins. Serve over mashed potatoes, rice or eat as is. Enjoy!