Skillet Chicken Pot Pie Recipe

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Skillet Chicken Pot Pie

Lynette !

By
@breezermom

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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Serves:

6-8

Prep:

10 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

1/3 c
butter
1/3 c
all purpose flour
1 1/2 c
chicken broth
1 1/2 c
milk
1 1/2 tsp
creole seasoning
2 Tbsp
butter
1 large
vidalia onion, diced
8 oz
fresh mushrooms, sliced
4 c
cooked chicken, shredded
2 c
frozen cubed hash browns
1 c
matchstick carrots
1 c
frozen small sweet peas
1/3 c
fresh parsley, chopped
1 pkg
refrigerated pie crust (14.1 oz)
1
egg white

Directions Step-By-Step

1
Preheat 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.
2
Melt 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.
3
Place 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.
4
Whisk 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.
5
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom