skillet chicken pot pie
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.
No Image
prep time
10 Min
cook time
1 Hr 20 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons creole seasoning
- 2 tablespoons butter
- 1 large vidalia onion, diced
- 8 ounces fresh mushrooms, sliced
- 4 cups cooked chicken, shredded
- 2 cups frozen cubed hash browns
- 1 cup matchstick carrots
- 1 cup frozen small sweet peas
- 1/3 cup fresh parsley, chopped
- 1 package refrigerated pie crust (14.1 oz)
- 1 - egg white
How To Make skillet chicken pot pie
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes