Start your week right with this delicious skillet chicken pot pie. It’s packed with protein and nutrients, making it a perfect, satisfying breakfast or a quick weeknight dinner that will keep you energized. Let’s get cooking!
Ingredients for the skillet chicken pot pie:
Batter:
- 1 large egg
- 3 tbsp vegetable oil (or olive oil)
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1 pinch of salt
- 1 tsp baking powder
Filling:
- 7 oz (approx. 200g) shredded cooked chicken, seasoned
- 1 tomato, diced
- Dried oregano to taste
- 1/2 cup grated Parmesan cheese
How to make the skillet chicken pot pie:
- In a mixing bowl, lightly beat the egg.
- Add the oil and milk, whisking until combined.
- Gradually add the flour, mixing until the batter is smooth and well-incorporated.
- Stir in the salt.
- Gently fold in the baking powder.
- Lightly grease a non-stick skillet with a little olive oil or butter.
- Pour half of the batter into the skillet. Evenly distribute the shredded chicken, diced tomatoes, and oregano over the top.
- Cover with the remaining batter and sprinkle with the grated Parmesan cheese.
- Cook over medium heat, keeping a close eye on it, until the bottom is golden brown.
- Carefully flip the pie to brown the other side. Once both sides are golden and cooked through, it’s ready to serve!
Enjoy!
Variations:
Feel free to get creative with your fillings! Try using heart of palm, ham and cheese, a four-cheese blend, tuna, fresh vegetables, or even create a sweet version.
Did you know?
Skillet pies are a traditional favorite in Brazilian cuisine, particularly in the North and Northeast regions. This method is a faster, more practical way to enjoy this comfort classic, and it’s perfect when you’re looking to make a smaller, single-skillet portion.
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