Chicken Pot Pie at Cure Bar & Bistro
Credit: Jun Seita on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Ever since I made a WowButter cookie in my cast iron skillet, I've been searching for other skillet recipes.

I love one bowl or one pan recipes because I just hate to see my man-servant scrubbing a bunch of dishes after dinner.

We need to keep our meals nut-free and gluten-free so I use WowButter[1] as a healthy substitute for peanut butter, almond butter, or cashew butter.

And when I tried it in my slow cooker butter chicken and chicken & veggies in WowButter sauce recipes, I couldn't help but wonder if it would help thicken up the filling in a chicken pot pie if I made it lower in fat.
Plus my daughter loves the a little hint of that WowButter flavour. Store-bought chicken pot pies are way too bland tasting.
Well, it was a hit. The chicken pot pie filling tasted like a creamy Thai style peanut sauce. I find it works particularly well with carrot, peas, bell peppers, onions, sweet potatoes or butternut squash. I'm sure mushrooms would be great too (but my daughter still thinks they are yucky).
If you aren't on a gluten-free diet, just use regular flour, chicken stock, and a regular unbaked frozen pie crust instead.

With One Crust On Top

It's a Healthier Pot Pie

Mmm... more chicken pie
Credit: jeffreyw on flickr / Licensed under Creative Commons Attribution 2.0 Generic

My Inspiration and Tweaks

A gorgeous photo of a skillet chicken pot pie caught my attention in Southern Living magazine and I had a leftover frozen pie crust to use up.[2]

For the basic ingredients, I found the recipe[3] by Sunny Anderson at Food Network the easiest to tweak.

I swapped out the sage, paprika, and oregano for Thai spices like curry, ginger, and lime juice. Instead of heavy cream or butter, I used unsweetened evaporated milk and extra-virgin olive oil. 

I have a thing for sweet potatoes ever since I made 3-ingredient sweet potato wedges, but I'm sure any type of potato would work. Some pot pie recipes leave the potatoes out.

Quick Tip: By using 3-cups worth of frozen vegetables, you can cut your prep time in half. For best results, stick to small frozen veggie mixes (like carrots, peas, and corn).

My Prepped Chicken Pot Pie Ingredients

Chicken Cubes are Soaking in Quick Marinade

My Prepped Chicken Pot Pie Ingredients (Chicken Cubes in Quick Marinade)
Credit: RoseWrites on InfoBarrel / All rights reserved

G-F WowButtery Chicken Pot Pie

Serves: 6 | Prep: 20 - 30 mins | Total: 1 hour

Partially frozen chicken is the easiest to cut into 1/2-cubes. I put fresh chicken in the freezer for 15 - 20 minutes while I'm getting my other ingredients ready. Then, using a sharp knife, I can make uniform-sized cubes that don't shred and fall apart. Tip: Set a timer, because if it's too frozen, you won't get your knife through it. 

My Pot Pie Veggies CookingCredit: RoseWrites on InfoBarrel / All rights reservedIngredients:
1 - 1.5 lbs. (about 2 chicken breasts) boneless, skinless chicken (cut into 1/2-inch cubes)
2 - 3 tbsp. extra-virgin olive oil
Quick Marinade:
1 tsp. dried thyme
2 pinches kosher salt
1/4 tsp. freshly ground pepper
1/2 tsp. ground curry
1 tsp. ground ginger 
My pot pie filling with chickenCredit: RoseWrites on InfoBarrel / All rights reserved1 tbsp. lime or lemon juice
(1 med. lime = 2 tbsp. juice)
Vegetables (3 cups total):
3 cloves garlic (minced or finely chopped) keep in separate bowl with cilantro
2 tbsp. fresh cilantro or parsley (finely chopped) keep together with garlic
1 small red or yellow bell pepper (diced)
1 cup frozen peas with diced carrots 
1 medium sweet onion (diced) OR 3/4 cup frozen pearl onions
Optional: corn, button mushrooms, 1/2 small sweet potato (or other potato) or 1 cup butternut squash (peeled and diced into 1/2-inch cubes)
Egg wash on my pot pie crustCredit: RoseWrites on InfoBarrel / All right reservedOther Stuff:
2 cups low-sodium chicken broth (I use Vogue brand, it's gluten-free)
2 tbsp. corn starch (mix with a bit of cold water, then add a little at a time) OR flour
1 cup unsweetened evaporated milk
1 egg (lightly beaten with 1 tsp. water)
1 gluten-free homemade or unbaked gluten-free frozen pie crust (thawed)
Set out frozen pie crust to thaw (or make a gluten-free pie crust).
In a shallow dish, thoroughly combine the quick marinade ingredients and set aside. If your chicken is ready to be cubed, add it to the marinade and stir to coat each piece. Remember to put anything that touched raw chicken in your dishwasher and wash your hands well.
Wash, peel, cube or mince your vegetables next. All can be placed in the same large bowl except for the minced garlic and cilantro. (Overcooked garlic and cilantro tastes blah, so I add them last). I find my fresh chicken is ready to be taken out of freezer to be cubed at this point.
Ensure your oven racks are set so that your cast iron skillet will bake in center and preheat to 375 - 400 F (190 - 205 C).  
Stove Part: In a 10-inch cast iron skillet over med-high heat, add oil. After 30 seconds, add marinated chicken cubes and cook 2 - 3 minutes on one side. Use tongs to turn chicken cubes over to cook on the other side. Place chicken on clean plate with tongs (leave oil and juices in your skillet).
In the same skillet, add vegetables and stir fry for about 3 - 5 minutes. Add minced garlic and cilantro for the last minute. Then push vegetables to the sides of the pan to allow juices to flow into the center and add corn starch mixed with a bit of cold water (or flour) and stir to dissolve. Next, add chicken stock and WowButter and increase heat until bubbling and thickened.
Note: Some frozen vegetables have more water content than others. You may need to add more cornstarch or flour, a little at a time, until thickened. Helpful tip: If lumps are a problem, mix cornstarch with a bit of cold water first until dissolved and then add it to the skillet.[5]
Lastly, add unsweetened evaporated milk and combine thoroughly. Turn off stove and add chicken pieces to skillet and set aside.
Carefully place your pie crust on top of everything in the skillet. Brush top of crust with egg wash (whisk together 1 egg with 1 tsp. water). I only end up using about half the egg wash mixture. Be sure to cut a few slits in the top to let steam escape if the crust "seals" in the pie ingredients. You can either tuck the edges of the pastry inside the cast iron skillet or pinch them over the edges.
Oven Part: Bake until crust looks golden brown, about 20 - 30 mins. If crust appears to be browning too fast, reduce heat and place a tented piece of foil over top. Let sit for 10 minutes before serving.

My Chicken Pot Pie Being Served Up

My Chicken Pot Pie
Credit: RoseWrites on InfoBarrel / All rights reserved

2014 Clean Eating Choice Award Winner

WowButter Won for BEST Peanut-Free Butter[4]

WowButter Peanut Butter Substitute, Soybean Spread, Safe for School
Credit: Mike Mozart of TheToyChannel and JeepersMedia on YouTube #WowButter / Licensed under Creative Commons Attribution 2.0 Generic