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.
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.