Pot Pie in a Skillet Is Your New Dinner Move

by Adina Steiman
on 11/22/14 at 07:22 PM

Skilletpotpie

Even though Thanksgiving is just around the corner, there's no getting around it--you still have to feed yourself (and maybe even people you care about) in the days leading up to the holiday. And every once in awhile, you come across a recipe that doesn't just look flat-out delicious to make--it changes how you make cook forever.

I'm not talking about the moment when you realize that adding a pinch of cinnamon to beef chili makes it exponentially tastier, or that air-drying your chicken before roasting helps the skin turn extra super crispy. I mean the moment when one recipe helps you solve that eternal question that has plagued man since the beginning of time: How to make dinner. A really good dinner. Fast.

Case in point: This skillet pot pie. This recipe is pretty much an open invitation to transform any sauteed mixture of vegetables and meat into a pot pie in mere minutes. Here's how.

Saute your aromatics. Make sure you use a skillet that can go in the oven later. While everything's getting hot, chop up an onion and any other aromatic vegetables you have on hand, like celery, carrots, shallots, or garlic. Saute until starting to soften, about 4 minutes.

Then add any other vegetables you'd like. This recipe calls for kale and butternut squash, but pretty much any vegetable will be delicious: diced potatoes, celery root, and parsnips are very good ideas.

Season and add flour and broth. After the vegetables have cooked for a few more minutes, season with salt and pepper and sprinkle over a 1/4 cup of flour--it'll help thicken the filling. Then gradually add 3 cups of broth, stirring until the vegetables are soft and the broth is thickened.

Stir in shredded chicken, top with pastry, and bake. Yup. This is where the magic happens. Stir in leftover shredded roast chicken, or storebought rotisserie chicken, then unfold a sheet of puff pastry over the filling. Brush the pastry with eggwash, and after a half hour in the oven, you've got pot pie. Don't you want to try it right now?

Get the recipe: Skillet Chicken Pot Pot with Butternut Squash

Tagged with: Adina Steiman

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