SKILLET CHICKEN POT PIE CASSEROLE

One-Pan Comfort: Skillet Chicken Pot Pie Casserole

Effortless Homestyle Goodness:

This Skillet Chicken Pot Pie Casserole is about to become your new favorite recipe. It's a hearty and incredibly flavorful dish, all prepared in just one pan, minimizing cleanup and maximizing your time in the kitchen. This one-pan wonder features tender, juicy chicken, a creamy sauce packed with fresh vegetables, and a golden, flaky homemade crust that ties it all together. It's the epitome of comfort food – a warm, satisfying dish that the whole family will love.

A Symphony of Textures and Flavors in Every Bite:

• Flaky Homemade Crust: This casserole boasts a buttery and flaky crust made from scratch using simple ingredients. Unlike store-bought crusts, this homemade version offers a superior taste and textural contrast to the creamy filling. As it bakes to a golden perfection, it adds a delightful textural element to every bite.
• Succulent Chicken and Fresh Vegetables: Chicken pieces are browned to perfection on the stovetop before being roasted with an array of fresh vegetables. Pearl onions, carrots, celery, and peas create a medley of textures and flavors, ensuring a delightful surprise in every spoonful.
• Creamy Comfort Sauce: A rich and flavorful sauce made with chicken broth, butter, flour, and heavy cream binds everything together, creating a truly comforting experience. A touch of lemon juice, fresh parsley, and thyme adds a touch of brightness and herbaceous depth, taking the flavor profile to the next level.

Ingredients for Your One-Pan Wonder (Serves 6-8):

For the Flaky Crust:

• Dry Ingredients:
• 1 ⅔ cups unbleached all-purpose flour, plus additional for dusting your work surface
• ¾ teaspoon table salt
• Cold Butter:
• 10 tablespoons unsalted butter, chilled and cut into ½-inch cubes (freeze for 10 minutes for easier grating)
• Moist Ingredients:
• 2 tablespoons sour cream
• 4-6 tablespoons ice water

For the Chicken and Vegetables:

• Fat:
• 1 teaspoon vegetable oil

Chicken:

• 1 whole chicken, about 4 ½ pounds, cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat

Vegetables:

• 24 frozen pearl onions, thawed, drained, and patted dry (about 1 cup)
• 1 medium onion, chopped into ½-inch pieces (about 1 cup)
• 4 medium carrots, chopped into ½-inch pieces (about 1 ½ cups)
• 3 medium ribs celery, chopped into ½-inch pieces (about 1 cup)

Seasonings:

• Salt and freshly ground black pepper to taste

For the Creamy Sauce:

• Base:
• 4 ¼ cups low-sodium chicken broth
• Flavor Builders:
• 4 tablespoons unsalted butter
• ½ cup unbleached all-purpose flour
• Creamy Enrichment:
• ¾ cup heavy cream
• Finishing Touches:
• ¾ cup frozen peas, unthawed
• 2 teaspoons fresh lemon juice
• 1 teaspoon minced fresh parsley leaves
• 1 teaspoon minced fresh thyme leaves

Step-by-Step Guide to One-Pan Perfection:

1. Craft the Flaky Crust: In a food processor, combine the flour and salt. Pulse in the cold butter cubes until the mixture resembles coarse crumbs. In a small bowl, whisk together the sour cream and 4 tablespoons of ice water. Gradually add the wet ingredients to the dry ingredients, pulsing just until a dough forms. Avoid over-processing. If the dough feels dry, add additional ice water, 1 tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This allows the gluten to relax, making the crust tender and flaky.
2. Roast the Chicken and Vegetables: Preheat your oven to 450°F (230°C). In a large ovenproof skillet (at least 12-inch diameter), heat oil over medium-high heat. Brown the chicken pieces on all sides until golden brown. This step adds richness and depth of flavor to the finished dish. Transfer the browned chicken to a plate and set aside.
• Here's a Tip: If your skillet isn't big enough to comfortably hold all the chicken pieces in a single layer, brown them in batches. Don't overcrowd the pan, as this will prevent them from browning properly.
3. Sauté the Vegetables: Add the thawed pearl onions to the hot skillet and cook for a few minutes, stirring occasionally, until they begin to brown. Add the chopped onion, carrots, and celery, and cook for an additional 5-7 minutes, or until the vegetables start to soften. Season with salt and freshly ground black pepper to taste.
4. Nestle and Roast: Nestle the browned chicken pieces back into the skillet with the vegetables. Transfer the entire skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables will also continue to soften during this roasting stage.
5. Prepare the Dough for Baking: While the chicken roasts, take the chilled dough out of the refrigerator and let it soften slightly at room temperature for about 15 minutes. This makes it easier to roll out without cracking. On a lightly floured surface, roll out the dough to a rough 14-inch round. A rolling pin is ideal for this task, but if you don't have one, you can use a wine bottle in a pinch.
• Top Tip for a Beautiful Crust: If you want a decorative edge on your crust, use a fork to crimp the edges before placing it on the skillet. You can also use cookie cutters to cut out shapes from the dough scraps for a playful touch.
6. Assemble and Bake: Once the chicken is cooked through, remove the skillet from the oven. Increase the oven temperature to 475°F (245°C). Carefully spoon the cooked vegetables and chicken pieces onto a plate. Discard any excess fat drippings from the skillet.
7. Create the Creamy Sauce: Add the chicken broth to the hot skillet and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. This deglazing step incorporates all the flavorful bits into the sauce for maximum taste.
8. Roux Time: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux (a paste made from fat and flour). Cook the roux for a minute, whisking constantly, to cook out the raw flour taste.
9. Slowly Whisk in Cream: Slowly whisk the heavy cream into the roux, a little at a time, until fully incorporated. The sauce will thicken as you add the cream. Be patient and whisk continuously to avoid lumps.
10. Season and Simmer: Once all the cream is incorporated, stir in the frozen peas, lemon juice, fresh parsley, and thyme. Season the sauce with salt and pepper to taste. Bring the sauce to a simmer and cook for a couple of minutes, allowing the flavors to meld.
11. The Grand Finale: Carefully pour the creamy sauce back into the skillet with the cooked chicken and vegetables. Gently fold everything together to coat evenly. Place the rolled-out dough on top of the skillet, crimping the edges to seal it. Cut a few vents in the top of the dough crust to allow steam to escape during baking.
12. Bake to Golden Perfection: Bake the skillet chicken pot pie casserole in the preheated 475°F (245°C) oven for 20-25 minutes, or until the crust is golden brown and bubbly. The filling should be heated through.
13. Rest and Enjoy! Remove the skillet from the oven and let it cool for at least 10 minutes before serving. This allows the filling to set slightly and prevents it from being too runny. Serve warm with a side salad for a complete and satisfying meal.