One Skillet Cheddar Chicken Pot Pie

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One Skillet Cheddar Chicken Pot Pie

This creamy, cheesy, pale creation is a pile of yumminess! It’s quick, and easy and my Southern Mother-in-law tried it yesterday and said it was the best chicken pot pie she’d ever tried – no joke! I used Trader Joe’s ingredients, but you can make this recipe with any similar ingredients from another store. You can even use canned chicken soup if ya need to!

One Skillet Cheddar Chicken Pot Pie

Servings 4
Prep Time 5 mins
Cook Time 25 mins

Equipment

  • 10 or 12 inch ovenproof skillet

Ingredients

  • 4 tablespoons butter
  • 1/4 cup plus 1 tablespoon flour
  • 2 16 ounce / 1 pound containers chicken soup (I used TJ’s kettle-cooked chicken soup)
  • 1 cup shredded white cheddar cheese I used TJ’s unexpected cheddar
  • 1 cup frozen corn or peas or both!
  • Kosher salt and pepper
  • 1 frozen pie crust

Instructions

  • Preheat oven to 400F.
  • Melt the 4 tablespoons of butter in a 10 or 12 inch ovenproof skillet over medium-high heat. Stir in the 1/4 cup and 1 tablespoon of flour and cook for 2 minutes, until a nice thick paste forms and starts to smell nutty. Stir in the LIQUID ONLY from ONE Trader Joe’s prepackaged soup, a little at a time, until completely incorporated. Then stir in the solids from BOTH containers. Do not stir in the liquid from the second container! Save it for later 🙂
  • Stir in 1 cup cheddar cheese and 1 cup frozen corn. Taste and season with salt and pepper as needed. Turn the heat off when the gravy is nice and thick, 3 to 5 minutes.
  • Roll a pie crust over top. If using a 10-inch skillet, you’ll be able to crimp the sides, if using a 12 inch you’ll just lay it on top. Some of the filling will no doubt bubble over top – no biggie! Cut some slits in the pie dough to let the steam escape. Spray the top of the pie crust with cooking spray.
  • Bake for 20 to 25 minutes. You want the pie crust to be a pale golden color (not browned – it tastes better when it’s kind of an ugly pale color, trust me!).
  • 4 tablespoons butter
  • 1/4 cup plus 1 tablespoon flour
  • 2 16 ounce / 1 pound containers chicken soup (I used TJ’s kettle-cooked chicken soup)
  • 1 cup shredded white cheddar cheese I used TJ’s unexpected cheddar
  • 1 cup frozen corn or peas or both!
  • Kosher salt and pepper
  • 1 frozen pie crust
Course: Main Course
Cuisine: American

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