skillet chicken pot pie
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Using frozen ingredients and pre-cooked chicken cuts the prep and cooking time down significantly for this chicken pot pie. Feel free to change the creole seasoning to the seasoning of your choice. I sometimes just use poultry seasoning and salt and pepper. From Southern Living.
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yield
6 -8
prep time
10 Min
cook time
1 Hr 20 Min
method
Bake
Ingredients For skillet chicken pot pie
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1/3 cbutter
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1/3 call purpose flour
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1 1/2 cchicken broth
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1 1/2 cmilk
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1 1/2 tspcreole seasoning
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2 Tbspbutter
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1 lgvidalia onion, diced
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8 ozfresh mushrooms, sliced
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4 ccooked chicken, shredded
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2 cfrozen cubed hash browns
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1 cmatchstick carrots
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1 cfrozen small sweet peas
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1/3 cfresh parsley, chopped
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1 pkgrefrigerated pie crust (14.1 oz)
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1egg white
How To Make skillet chicken pot pie
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1Preheat the oven to 350°. For the filling, melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add the chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
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2Melt 2 tablespoons butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and saute 10 minutes or until tender, Stir in chicken and the next 4 ingredients, and the sauce.
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3Place 1 pie crust in a lightly greased 10-inch cast iron skillet. Spoon the chicken mixture over the pie crust, and top with the remaining crust.
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4Whisk the egg white until foamy; brush the top of the pie crust with the egg white. Cut 4 to 5 slits in the top of the pie for the steam to escape.
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5Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
- 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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