Making chicken pot pie in a pan doesn't sound all that revolutionary, and it's not, since that's where many people make it anyway, but since it comes out so differently than deeper dish versions, and according to me, so much better, I decided we need to start calling it what it really is. Chicken pan pie. Which I think has a nice ring to it.
By using a shallow frying pan to construct our pie, we're not only getting a higher crust to filling ratio, but the moisture inside tends to reduce, resulting in a more intense, more flavorful, and much thicker filling. Some might say the filling gets "drier," but I don't like that word, since nothing about this is even remotely dry.
This more substantial stuffing also fuses to the crust, resulting in what are really two distinct textures – the gravy-soaked, dumpling-like layer that's fused to the filling, and the crispy top surface. Speaking of carbs, I didn't add potatoes to the mix. If I'm making the deeper, saucier, traditional version, I'll usually include them, but here, I don't think they're needed. Of course, you add whatever you're into, but no matter what that is, I really do hope you give this pie a try soon. Enjoy!
Ingredients
-
¼ cup unsalted butter
-
⅔ cup diced onion
-
½ teaspoon kosher salt, or to taste
-
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
-
¼ cup all-purpose flour
-
2 ½ cups chicken broth
-
½ cup sliced carrots
-
½ cup sliced celery
-
¼ teaspoon freshly ground black pepper
-
1 pinch cayenne pepper
-
½ cup frozen peas, thawed
-
1 teaspoon fresh thyme leaves
-
1 recipe pastry pie dough
-
1 large egg, beaten
-
2 teaspoons water
Directions
-
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
![Several bowls of ingredients to make chicken pan pie.]()
ALLRECIPES /VICTORIA JEMPTY
-
Melt butter in a 12-inch cast iron skillet over medium-high heat. Add diced onion and salt. Cook, stirring, until onions start to soften, and the edges begin to brown, 3 to 4 minutes.
![Onions cooking in a cast iron skillet.]()
ALLRECIPES /VICTORIA JEMPTY
-
Add chicken, and cook, stirring, until the chicken loses its pink color, and starts to brown in spots, 3 to 4 minutes.
![Chicken cooking in a cast iron skillet.]()
ALLRECIPES /VICTORIA JEMPTY
-
Sprinkle flour over top, then cook and stir for about 2 minutes. Pour in the broth and bring to a simmer, scraping the bottom of the pan with a spatula. Stir in carrots, celery, black pepper, and cayenne.
![Chicken and vegetables cooking in broth in a cast iron skillet.]()
ALLRECIPES / VICTORIA JEMPTY
-
Cook the mixture, stirring occasionally, until it's as thick as you want, 5 to 10 minutes. For a thick, sticky filling once baked, reduce until the sauce coats the back of a spoon. For a saucier filling, don't reduce the mixture at all.
![Chicken pan pie filling cooking in a cast iron skillet.]()
ALLRECIPES / VICTORIA JEMPTY
-
Turn off the heat and stir in the peas and thyme. Taste for seasoning and reserve until needed.
![Chicken pan pie filling in a cast iron skillet.]()
ALLRECIPES / VICTORIA JEMPTY
-
Roll out pie or pastry dough to form a circle about 14 inches in diameter.
![Pie crust and a rolling pin on a surface.]()
ALLRECIPES / VICTORIA JEMPTY
-
Fold over 1/2 inch of dough all the way around, and then crimp the edge to make a decorative scalloped design. Cut or punch out a 1-inch hole in the center of the dough.
![Shaped pie crust on a piece of parchment paper.]()
ALLRECIPES / VICTORIA JEMPTY
-
Place the pan on top of a sheet pan in case filling bubbles over in the oven. Carefully place the dough over the filling, and adjust until it's centered. Press the crust lightly into the filling. Brush the top with an egg wash if desired.
![Cast iron skillet with a piecruse on a baking sheet.]()
ALLRECIPES / VICTORIA JEMPTY
-
Bake in the preheated oven until crust is browned and filling is bubbling, about 40 minutes. Let rest for 5 minutes before serving.
![Chicken pan pie in a cast iron skillet.]()
ALLRECIPES / VICTORIA JEMPTY
-
Serve and enjoy!
![Someone scooping a serving from a chicken pan pie.]()
ALLRECIPES /VICTORIA JEMPTY
Chef's Notes
You can use store-bought or homemade chicken broth, whichever you prefer.
You can use a pinch of dried thyme instead of using fresh, just make sure you add it in with the broth.
Use one batch of my Buttercrust Pastry Dough for a tender, flaky crust to top your pie.
Nutrition Facts (per serving)
| 435 | Calories |
| 27g | Fat |
| 23g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 435 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 10g | 50% |
| Cholesterol 124mg | 41% |
| Sodium 945mg | 41% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 3g | 9% |
| Total Sugars 3g | |
| Protein 24g | 48% |
| Vitamin C 5mg | 5% |
| Calcium 35mg | 3% |
| Iron 3mg | 14% |
| Potassium 320mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
