New England Skillet Chicken Pie
A skillet chicken pie offers all the comfort of chicken pot pie with a simpler crust.
By Yankee Magazine|Aug 25 2025|
A skillet chicken pie relies solely on a top crust, eliminating the risk of the dreaded “soggy bottom.”
This New England Skillet Chicken Pie recipe from Amy Traverso first appeared in the September/October 2025 issue of Yankee.
Yield:
4 to 6 servings.
For the crust
Ingredients
1¼ cups (175 grams) all-purpose flour
½ teaspoon kosher salt
9 tablespoons cold unsalted butter, cut into small cubes
3–5 tablespoons ice water
Instructions
First, make the crust: In a medium bowl, whisk together the flour and salt until well combined.
Sprinkle the butter cubes on top and use your fingers to work them in (rub your thumb against your fingertips, smearing the butter as you do). Do this until the mixture looks like cornmeal with some pea-sized bits remaining. Sprinkle 3 tablespoons ice water on top and stir with a fork until the dough begins to come together. If needed, add another tablespoon or two of ice water.
Turn the dough out onto a lightly floured surface and knead three times. Gather the dough into a ball, then press into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour and up to two days.
Preheat your oven to 400°F and set a rack to the middle position.
For the filling
Ingredients
4 tablespoons salted butter
1 small yellow onion, diced
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons (26 grams) all-purpose flour
2 cups chicken stock
2½ cups cooked shredded chicken meat (medium pieces)
¾ cup diced carrots
¾ cup peas
1 tablespoon chopped fresh parsley leaves
1 teaspoon fresh thyme leaves
1 large egg
1 tablespoon water
Fresh parsley leaves and thyme sprigs, for garnish
Instructions
Now, make the filling: In a 12-inch skillet, melt the butter over medium heat. Add the onion, salt, and pepper and cook until translucent, about 5 minutes. Sprinkle the flour over the mixture and stir to thoroughly combine. Slowly whisk in the chicken stock and let it simmer for about one minute. Fold in the chicken, carrots, peas, parsley, and thyme. Reduce heat to low and cook, stirring occasionally, while you make the crust.
Unwrap your disk of dough and roll it out, working from the center to create a 12-inch circle. Transfer the dough to the skillet, on top of the filling. Vigorously whisk the egg with the water and brush over the top. Decorate the crust with the parsley and thyme springs. Make three slashes in the crust to let steam escape, and bake until the crust is golden brown and the filling is bubbling, 15 to 20 minutes.
