Chicken pot pie. It’s a classic, for sure. It’s one of those comfort foods that comes to mind when there’s a bit of chill in the air.
It also reminds me that there’s a lot of clean up to deal with once the prepared pie goes into the oven. Not this time. Grab your seasoned cast iron skillet. All of the sautéing and simmering happens in that single skillet. And, when ready, it’s topped off with a lid of pastry and popped in the oven.
One of the big differences here is that you use turnips instead of potatoes. If you prefer, you can switch it up to use either. The turnips are a nice alternative if you’re trying to limit your carb intake. And they freeze well, unlike the potatoes.
Cooking Light instructs us to brown the seasoned chicken breasts in the skillet as the first step. If you prefer, you can skip this step by using the equivalent amount of breast meat from a rotisserie chicken. Or use some leftover turkey meat.
Sometimes, we just need to take a shortcut here and there.
Keep in mind when you are cubing the turnips (or potatoes) …the larger the cube, the longer the simmer time.
Just be sure to test the vegetables to be certain that they are tender before adding the chicken. The topped pie spends just twenty minutes in the oven. Just enough time to blend the flavors and bring the pastry cover to a golden flakiness.
This beauty is topped with a pre-made refrigerated pie crust. Talk about shortcuts! It really is a time-saver. Let the pot pie rest for about ten minutes. Serve warm with some bread for dipping and a side salad.
I would like to work on this one and try to make it a gluten-free choice. The flour used to thicken the sauce can be replaced with cornstarch or gluten-free flour. The pastry topping is the challenge. I’ll update when I can claim success.
skillet chicken & root vegetable potpie
Adapted from Cooking Light
Sauté, simmer & bake in a single skillet.
Ingredients
- 2 tablespoons olive oil, divided
- 3 (6 ounce) skinless, boneless chicken breasts (or 2 large breasts)
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 cups unsalted chicken stock, divided
- 2/3 cup all-purpose flour (2.8 ounces)
- 1 1/2 cups chopped yellow onion (about 7 ounces)
- 3 medium carrots, diagonally sliced (1 cup / 6.5 ounces)
- 2 teaspoons minced garlic
- 1 tablespoon fresh thyme leaves
- 4 cups coarsely chopped kale or turnip greens (about 3 ounces)
- 1 pound turnips, peeled & cut into 1/2" to 3/4" cubes
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 (14.1 ounce) package refrigerated pie crust
- 1 large egg white, lightly beaten
Instructions
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Heat 1 tablespoon oil in a 10-inch cast-iron skillet (or other ovenproof skillet) over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.
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Preheat oven to 425°F.
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Combine 2 1/2 cups chicken stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to the pan. Add onion, carrot, garlic, and thyme; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in kale or turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips and bring to a boil. Reduce heat, and simmer for 15 to 25 minutes or until vegetables are tender. Check for seasoning; add salt and pepper if needed. Stir in chicken and parsley. Remove pan from heat.
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Arrange pie crust over the skillet, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool for 10 minutes before serving.
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