Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

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Lynette !


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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10 Min
1 Hr 20 Min


  • 1/3 c
  • 1/3 c
    all purpose flour
  • 1 1/2 c
    chicken broth
  • 1 1/2 c
  • 1 1/2 tsp
    creole seasoning
  • 2 Tbsp
  • 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

How to Make Skillet Chicken Pot Pie


  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.

Printable Recipe Card

About Skillet Chicken Pot Pie

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

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