Easy Chicken Skillet Pot Pie — The Broken Bread

The fall holiday season is fast upon us, and with Thanksgiving less than a week away I've been indulging in many of my favorite comfort foods—such as this delicious chicken pot pie. I've loved pot pies since I was a little kid, but my appreciation for this steamy bowl of comfort totally changed when I made it from scratch a few years ago.

Making a chicken pot pie at home can sound like a lot of work, but it’s one of those recipes that sounds more overwhelming than it really is. I get it: life is busy, sometimes a little too busy to make time for a home made chicken pot pie one might think. But not quite! With a little prep, you can get home from work and have your pot pie in the oven in about thirty minutes.

When it really comes down to it, a pot pie is all about the filling. I want it to be richly flavorful, with each bite being hearty and satisfying. For this recipe, I've included rotisserie chicken, carrots, potatoes, chanterelle mushroom, and just the right amount of fragrant herbs. To learn how to make it, head over to La Crema’s blog. While you're there you can also see what kind of wine I paired with this meal, because, if you’re gonna make a pot pie, you might as well drink some wine while you make it.

Just incase rotisserie chicken isn't an option for you, I've include a quick poaching method that I like to when I am preparing chicken for my pot pies.

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Poached Chicken Breast

1 lb chicken breast

water

large pot

a pinch or two of salt

Method

Place the chicken breasts into the pot and fill with enough water to cover, and a few pinches of salt. Bring to a boil and reduce to simmer until the chicken is cooked through, about 15-18 minutes, or until the chicken has an internal read of 165°F.

Remove the chicken breasts from the water, and let cool slightly. Use either your hands or two forks to shred the chicken into desired sized pieces.

**If you wanted to make poach chicken for a salad, or as a side to a dish I suggest adding some aromatics to increase the overall flavor of the chicken. Since this recipe is intended for the pot pie I didn't feel the need to add any.