Mushroom Apple Skillet Pot Pie

American pot pie finds a one-pan shortcut in the skillet, baking up golden without a separate crust. Savory chicken and cremini mushrooms meet Honeycrisp apples, thyme, and sage in a creamy cider-kissed filling.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 485 cal
• 28g protein
• 34g carbs
• 26g fat
• 3g fiber

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Ingredients

• 12 oz cremini mushrooms
• 2 medium Honeycrisp apples
• 1.25 lb boneless skinless chicken thighs
• 1 medium yellow onion
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 1 Tbsp chopped fresh sage
• 1 Tbsp apple cider vinegar
• 1.5 cups chicken broth
• 1/2 cup heavy cream
• 3 Tbsp all-purpose flour
• 3 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 round refrigerated pie crust
• 1 egg
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. 1Pat the chicken thighs dry and cut into bite-size pieces. Season evenly with salt, pepper, and smoked paprika.
2. 2Heat olive oil and half the butter in a 10- or 12-inch oven-safe skillet over medium-high heat until the butter foams. Add the chicken in a single layer and sear until golden on both sides and just cooked through, about 6–8 minutes total. Transfer to a plate.
3. 3Lower heat to medium. Add remaining butter. Slice the mushrooms thickly and the apples into thin wedges; dice the onion and mince the garlic. Add onion to the skillet and cook until translucent, about 3 minutes.
4. 4Add mushrooms and cook, stirring occasionally, until they release liquid and turn golden at the edges, 5–7 minutes. Stir in apples and cook 2 minutes more so they soften slightly but still hold shape.
5. 5Add garlic, thyme, and sage; cook 30 seconds until fragrant. Sprinkle flour over the vegetables and stir constantly for 1 minute to coat and cook out the raw taste.
6. 6Pour in apple cider vinegar and scrape up any browned bits. Stream in chicken broth while stirring, then add cream. Bring to a gentle simmer and cook until the sauce thickens enough to coat a spoon, 3–4 minutes.
7. 7Return chicken and any juices to the skillet. Taste and adjust seasoning. Remove from heat and let the filling settle 2 minutes.
8. 8Heat oven to 400°F. Unroll the pie crust and lay it over the skillet, tucking edges inside the rim or crimping against the side. Cut 3–small steam slits in the center.
9. 9Beat the egg with a splash of water and brush lightly over the crust. Bake 22–28 minutes until the crust is deep golden and the filling bubbles at the vents.
10. 10Rest the skillet pot pie 8–10 minutes so the gravy sets. Scoop into bowls or cut wedges at the table for easy sharing.