Skillet Chicken Pot Pie
By
Nancy Campbell
@FamilyCookingFun
1
Southern Living. May also be baked in casserole dish. Just for fun: trim off pie crust edges, roll out and cut into shapes with small cookie cutters. Place on top of crust before baking.
Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr 30 Min
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
- sweet onion, chopped
- 1 pkg
- sliced fresh mushrooms (8 oz)
- 4 c
- shredded cooked chicken
- 2 c
- frozen cubed hash browns
- 1 c
- matchstick carrots
- 1 c
- frozen small sweet peas
- 1/3 c
- chopped fresh parsley
- 1 pkg
- refrigerated piecrusts
- garlic powder
How to Make Skillet Chicken Pot Pie
- 1Prepare filling: Preheat oven to 350. Melt 1/3 c butter in large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly. 1 minutes. Gradually add 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.
- 2Melt 2 tbsp butter in a large dutch oven over medium-high heat; add onion and mushrooms, and saute 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
- 3Prepare crust. Place 1 piecrust in a lighlty greased 10 in cast iron skillet (or 4qt casserole). Spoon chicken mixture over piecrust, and top with remaining piecrust.
- 4Spray pie crust with butter spray. Sprinkle lightly with garlic powder. Cut 4 to 5 slits in top of pie for steam to escape
- 5Bake at 350 for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
About Skillet Chicken Pot Pie
Course/Dish: Chicken, Savory Pies
