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 vote5
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr 30 Min
Ingredients
-
1/3 cbutter
-
1/3 call purpose flour
-
1 1/2 cchicken broth
-
1 1/2 cmilk
-
1 1/2 tspcreole seasoning
-
2 Tbspbutter
-
1 largesweet onion, chopped
-
1 pkgsliced fresh mushrooms (8 oz)
-
4 cshredded cooked chicken
-
2 cfrozen cubed hash browns
-
1 cmatchstick carrots
-
1 cfrozen small sweet peas
-
1/3 cchopped fresh parsley
-
1 pkgrefrigerated piecrusts
-
·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.
About Skillet Chicken Pot Pie
Course/Dish: Chicken Savory Pies
