Skillet Chicken Pot Pie

Skillet Chicken Pot Pie Recipe

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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


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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

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.

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About Skillet Chicken Pot Pie

Course/Dish: Chicken, Savory Pies

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