skillet chicken-potato pie
(1 rating)
Mmmmmm!
►
(1 rating)
yield
4 serving(s)
Ingredients For skillet chicken-potato pie
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1 cpearl onions, frozen
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1 1/2 lb. pkgrefrigerated mashed potatoes
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2 Tbspbutter, divided
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1 lbchicken tenders, cut into 3/4" pieces
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2 cbroccoli florets
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1 ccarrots, shredded
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2 Tbspall purpose flour
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1 1/2 cchicken broth, low salt
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1 tspsage leaves, fresh, chopped
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1/4 tspsalt & pepper
How To Make skillet chicken-potato pie
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1Cook pearl onions according to package directions. Warm potatoes in microwave according to package directions.
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2Meanwhile, melt 1 Tbsp of the butter in a large ovenproof skillet (cast iron works best) over medium-high heat. Cook chicken 5 minutes or until golden brown & no longer pink in center, stirring occasionally. Remove chicken; cover loosely with foil to keep warm.
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3Melt remaining 1 Tbsp butter in same skillet. Cook broccoli & carrots 2 - 3 minutes or until almost tender, stirring constantly. Sprinkle with flour. Stir in broth, onions, sage, salt & pepper; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Reduce heat to medium-low; simmer 2 - 3 minutes or until sauce is thickened & vegetables are tender.
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4Meanwhile, heat broiler. Return chicken & any accumulated juices to skillet. Spread potatoes over top, leaving 1" around edge of skillet uncovered.
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5Broil 2 - 5 minutes or until potatoes are lightly browned, watching carefully to prevent burning. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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