Ah, the pot pie – such a comforting dish it is, chock-full of memories from many a Midwestern kitchen, including my own. This spring vegetable chicken pot pie skillet isn't just a meal; it's a celebration of the season's bounty. A time when the earth reawakens and blesses us with tender green shoot and bright little veggies, perfect for folding into a creamy chicken filling. It's the sort of thing you make when you want the heartiness of a traditional chicken pot pie without the fuss, or perhaps when you're feeling the need to coax a bit of warmth into a brisk spring evening. It's easy, it's filling, and it's endlessly customizable depending on what's sprouting up in your garden or what treasures you find at the local farmers' market.
Pair this skillet delight with a crisp green salad dressed lightly with a dill vinaigrette to balance out the richness. A good buttermilk biscuit on the side wouldn't go amiss either, perfect for sopping up that creamy sauce. And if you're like me—preferring a touch of sweetness to end the savory meal—a slice of chilled cantaloupe serves as a simple, refreshing dessert.
Advertisement
Spring Vegetable Chicken Pot Pie Skillet
Servings: 6
Ingredients
- 2 tablespoons of unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups of sliced carrots
- 1 cup of sliced celery
- 2 cups of shredded cooked chicken (leftover or rotisserie works beautifully)
- 1 cup of fresh peas (or frozen if that's what you have on hand)
- 1 cup of sliced asparagus
- 1/4 cup of all-purpose flour
- 3 cups of chicken broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 1 teaspoon of dried thyme
- 1 pre-made pie crust or puff pastry sheet
- 1 egg, beaten, for egg wash
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups of sliced carrots
- 1 cup of sliced celery
- 2 cups of shredded cooked chicken (leftover or rotisserie works beautifully)
- 1 cup of fresh peas (or frozen if that's what you have on hand)
- 1 cup of sliced asparagus
- 1/4 cup of all-purpose flour
- 3 cups of chicken broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 1 teaspoon of dried thyme
- 1 pre-made pie crust or puff pastry sheet
- 1 egg, beaten, for egg wash
Directions
1. Preheat your oven to 400°F. In a large ovenproof skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until they're just tender and smelling heavenly.
2. Toss in the carrots and celery, cooking until they're beginning to soften, showing signs of their sweetness—usually takes about 5 minutes.
3. Now, scatter in the chicken, peas, and asparagus. Stir around, mixing with the other veggies, and let it all get friendly for another couple of minutes.
4. Evenly sprinkle the flour over the mixture and keep stirring for a minute or two—this is building the base for that thick, creamy filling.
5. Slowly pour in the chicken broth while stirring constantly to combine all that flour without lumps. Then, add the heavy cream, and give it a good season with salt, pepper, and the dried thyme. Let the mixture simmer gently until it thickens just right (you'll know by the coat-the-back-of-a-spoon test).
6. Roll out the pie crust or puff pastry just a bit to fit the size of your skillet, and lay it gently over the filling. Brush the top with the beaten egg wash to get that glossy, golden finish.
7. Bake in the oven for about 25-30 minutes, or until the crust is puffed and boasting the most beautiful golden-brown color.
Variations & Tips
- Can't find fresh peas or asparagus? No worry, dear. Just toss in any of your favorite spring veggies—radishes, leeks, green beans—the pot pie is forgiving and inviting to all.
- For a lighter version, you can thicken the sauce with a slurry of cornstarch and water instead of flour and use half-and-half in place of heavy cream.
- Vegetarian in the family? Skip the chicken and bulk up on the veggies or add some cannellini beans for protein.
- And a final nugget of wisdom from an old kitchen: the magic is in the seasoning, so don't be afraid to adjust those herbs to your liking or add a sprinkle of fresh parsley before serving for a burst of color.
- For a lighter version, you can thicken the sauce with a slurry of cornstarch and water instead of flour and use half-and-half in place of heavy cream.
- Vegetarian in the family? Skip the chicken and bulk up on the veggies or add some cannellini beans for protein.
- And a final nugget of wisdom from an old kitchen: the magic is in the seasoning, so don't be afraid to adjust those herbs to your liking or add a sprinkle of fresh parsley before serving for a burst of color.
Advertisement
There you have it, a piping hot skillet of comfort, woven with the fresh, crisp gifts of spring. It's a dish with the quaint charm of yesteryear and the bright touch of today, ready to serve up memories at your own family table.