Not quite the type of pie we’ve been obsessing over all month long, but a pie nonetheless. (How are your pie crust designs coming along?)
Let’s paint a picture. It’s the day after Thanksgiving. You hit up all the black Friday sales. You’re tired, hanging with your crew, probably still full, baking cookies, or maybe even at work? Ugh! Maybe I can help you. This pot pie answers 1 day-after-Thanksgiving question “what the heck can I do with all this leftover turkey?!”
Unless, of course, you make killer leftover Thanksgiving dinner sandwiches like Monica Geller. Moist-maker and all!
But let me sway you in the direction of pot pie. If only your screen could be scratch ‘n’ sniff!!!
Today we’re making pot pie in a skillet. Do you have an oven-proof skillet yet? Get one! You can make crispy cornbread and fruit-studded cornmeal cake and flaky biscuits and a warm ooey gooey peanut butter cookie. And now let’s add suuuuper comforting and hearty skillet pot pie to the line-up. As cozy as flannel jammies, as convenient as online shopping. One pan and you’re all set for dinner.
It all started from my traditional pot pie recipe. From there, I cut out a few steps and slightly altered the ingredients. Your work is cut in half:
- prepare everything in 1 pan
- use leftover veggies and turkey or chicken
- cover with pie crust that you have in the freezer
And here’s another time-saver: stock your fridge or freezer with pie crust NOW. The other morning, I snuck away from miss Noelle and prepared 6 pie crusts. Shaped them into discs, wrapped in plastic wrap, and stuck them in the freezer. Only took me 30 minutes. I strongly recommend always having pie crust prepared. For, you know, pie-mergencies. Obviously.
Let’s walk through the recipe real quick. Grab your skillet, cook down some carrots + celery + garlic + onion. Add seasonings, then flour to soak up the liquid. The flour will also help thicken the pot pie filling.
- chicken broth (1 can)
- cooked chicken or turkey
This recipe gets rid of some extra meat and veggies you have lingering in the fridge. You’ll need the carrots + celery + onion as the base, but you can have a little fun with the extra veggies: peas, bell peppers, mushrooms, broccoli, cauliflower, leeks, corn, etc. I used mushrooms + frozen peas + leftover rotisserie chicken. This is where you can use your leftover Thanksgiving turkey!
Ahh the gravy gets wonderfully thick and we didn’t even use cream! ↑
Let’s get back to that pie crust. You only need 1 pie crust for the top of the pie, so half of my homemade pie crust recipe. May I suggest you use 1 disc (half of the recipe) for dark chocolate pecan pie? Then save the other half for your skillet pot pie.
Let the filling cool down for a minute, then top with pie crust. Doesn’t have to be perfect (thank goodness!!) because it will all lose its shape when cut/served anyway.
By the way, see all those beautiful chunks and swirls of butter in the pie crust below? That’s a good thing. This is an odd thing to shout at you but YOU WANT CHUNKS! YOU REALLY WANT CHUNKS! Visible chunks of butter means (1) you didn’t overwork the dough and (2) more flakes! If you overwork the dough, you’re breaking the butter down too much and will miss out on a flaky crust.
So I’m literally telling you to do less work. ?
So here it is! 1 pan and you’re done. Thank you skillet!
- Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 2 Tablespoons unsalted butter
- 1/3 cup chopped onion
- 2 teaspoons minced garlic
- 1 cup sliced carrots (about 2 carrots)
- 3/4 cup sliced celery (about 1-2 stalks)
- 1/4 cup all-purpose flour
- 1 and 1/2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups regular or reduced sodium chicken broth (about 1 standard can)
- 1/2 cup milk*
- 2 cups vegetables*
- 2-3 cups cooked shredded or cubed chicken or turkey*
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- The crust: Prepare my pie crust recipe through step 5. Do this in advance to save time!
- Heat the butter in a 10-12 inch oven-safe skillet over medium heat. Add the onion, garlic, carrots, and celery. Sauté for around 5 minutes as the veggies let off some juices and become soft. Add flour, thyme, salt, and pepper. Stir and cook for 3 minutes.
- Pour in the chicken broth and milk. Bring to a boil, reduce heat to low and allow to simmer for 5 minutes. Gravy will thicken. Stir in the vegetables. Cook for 1 additional minute. Remove from heat and allow to slightly cool for 10 minutes (and up to 1 day– cover and store in the refrigerator).
- Preheat oven to 375°F (191°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. If your skillet is 12 inches, roll out the pie dough to about 13 inches so it fits. Carefully lay the dough over the filling. Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with the egg wash.
- Bake for 35-40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, I place a pie crust shield on top of the skillet to prevent the edges of crust from burning.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
Make ahead tip: Filling can be prepared 1 day in advance, cover and chill in the refrigerator as noted in step 3. Continue with the recipe and bake the next day as directed. You can also prepare and freeze the filling for up to 3 months. Thaw before covering with crust and baking. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
*I suggest whole milk for super creamy gravy. The less fat in the milk, the less creamy the gravy will be. Nondairy milk works as well.
*1-2 cups of any veggies work. I use 1 cup of frozen peas and 1 cup of sliced mushrooms. Use your favorite. Chopped broccoli, cauliflower, zucchini, leeks, bell peppers, corn, etc
*I use chicken from a store-bought rotisserie chicken.
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
Or try my lightened-up creamy chicken noodle soup!