skillet chicken pot pie

★★★★★ 1 Review
FamilyCookingFun avatar
By Nancy Campbell
from Talladega, AL

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 Review
serves 6-8
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For skillet chicken pot pie

  • 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 lg
    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

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Spray pie crust with butter spray. Sprinkle lightly with garlic powder. Cut 4 to 5 slits in top of pie for steam to escape
  • 5
    Bake at 350 for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.

Categories & Tags for Skillet Chicken Pot Pie:

ADVERTISEMENT
ADVERTISEMENT