Skillet Chicken Pot Pie with Chard

As an homage to my Grandmother, this old-fashioned skillet chicken pot pie is speckled with chard.

As a picky kid, I didn’t fully appreciate my Grandmother’s old-fashioned style of cooking. Hearty stews and casseroles just didn’t do it for me back then. But now those are exactly the kinds of foods I like, and I feel like I missed out. So, I’m on a mission to recreate some of her classics, and top of my list was one of her personal favorites, which is now one of mine too: a skillet chicken pot pie. 

Featuring generous chunks of chicken and vegetables in a rich gravy, with a buttery pie crust topping, my version includes all the best parts I remember from hers. But, since Grandma always insisted I eat my leafy greens (which I hated at the time), for my pot pie I swapped the traditional peas with whole Swiss chard (which I now love—thanks Grandma!). The stems are crisp, with a celery-like texture, while the leaves are tender and vibrant, and both are welcome additions in a pot pie. 

An all-butter sourdough pie crust makes an exceptional toppings, but, really, any pie crust will do. My grandma, for one, did not shy away from store-bought. 

For rustic charm (and easy clean-up), it cooks and bakes in a single skillet. And if you have any picky eaters in the house, who knows, this pot pie may just win them over—just like my Grandma’s did for me. 

5 from 1 vote

Skillet Chicken Pot Pie with Chard

For ultimate homestyle comfort, this one-skillet chicken pot pie has succulent chicken thighs and hearty vegetable chunks, in a creamy stew, with a flaky pie crust topping.

Servings 4

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

• 1 single batch Pie crust homemade or store bought (thawed as needed)
• 3 tbsp olive oil
• 4 oz (5-6) cremini mushrooms cut in quarters
• 1 red or yellow onion chopped
• 8 oz Swiss chard stems and leaves separated, both roughly chopped and kept seperate
• 2 boneless skinless chicken thighs cut into ½-inch pieces
• 1 tbsp Rosemary
• 1 tsp Thyme
• Kosher salt and pepper
• 2 medium (or 1 large) carrots peeled and cut into 1-inch cubes
• 8 oz (about 2 medium) red potatoes scrubbed and cut into 1 inch cubes
• 3 tbsp flour
• ¼ cup sherry or dry white wine
• 1 cup chicken broth
• ¼ cup heavy cream
• 1 egg

Instructions

• Preheat oven to 425°.
• On a floured surface, roll out pie crust as needed so that it is slightly wider than a 9- or 10-inch cast-iron skillet. Transfer dough to a sheet of parchment paper. Place skillet top-down on the dough. Cut around the edges of the pan with a paring knife. Remove the dough from around the outside of the pan, then remove skillet. Place the parchment with remaining dough on a sheet pan. Refrigerate until ready to use.
• In the cast iron skillet, heat olive oil over medium heat. Add mushrooms, onion, chard stems (but not leaves yet), chicken thighs, rosemary, thyme, ½ tsp salt, and ¼ tsp pepper. Cook for 5-7 minutes, stirring occasionally, until mushrooms and chicken are browning and onions are softened and turning translucent.
• Gradually add chard greens to the pan and stir until wilted. Mix in carrots, potatoes, and flour. Cook for 1-2 minutes, stirring occasionally.
• Mix in sherry, broth, and cream. Bring to a gentle simmer.
• Remove skillet from heat. Remove parchment from pie dough and place pie dough on top of the filling in the skillet. Cut a circle out of the middle of the dough with a paring knife and cut several slits radiating towards the outside of the pan.
• In a small bowl beat together an egg with 1 tbsp water. Brush egg mixture on top of crust.
• Place skillet on a sheet pan and bake for 25-30 minutes, or until crust is deeply golden brown. Allow to cool for 10 minutes before serving.

Author: Ryne J. Macht, RDN

Course: Main Course

Cuisine: American, British

Keyword: cast iron skillet, chard, chicken and vegetables, chicken thigh, garden greens, greens, hearty greens, pot pie, sourdough discard pie crust, sourdough pie