Skillet Chicken Pot Pie Recipe

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Skillet Chicken Pot Pie

Nancy Campbell


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.

★★★★★ 1 vote
30 Min
1 Hr 30 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
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


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 this Recipe

Course/Dish: Chicken, Savory Pies