Skillet Chicken Pot Pie
By
Nancy Campbell
@FamilyCookingFun
1
★★★★★ 1 vote5
Ingredients
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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 largesweet onion, chopped
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1 pkgsliced fresh mushrooms (8 oz)
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4 cshredded cooked chicken
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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 cchopped fresh parsley
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1 pkgrefrigerated piecrusts
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·garlic powder
How to Make Skillet Chicken Pot Pie
- Prepare 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.
- Melt 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.
- Prepare 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.
- Spray pie crust with butter spray. Sprinkle lightly with garlic powder. Cut 4 to 5 slits in top of pie for steam to escape
- Bake at 350 for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.