skillet chicken pot pie
(1 RATING)
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.
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prep time
30 Min
cook time
1 Hr 30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons creole seasoning
- 2 tablespoons butter
- 1 large sweet onion, chopped
- 1 package sliced fresh mushrooms (8 oz)
- 4 cups shredded cooked chicken
- 2 cups frozen cubed hash browns
- 1 cup matchstick carrots
- 1 cup frozen small sweet peas
- 1/3 cup chopped fresh parsley
- 1 package refrigerated piecrusts
- - garlic powder
How To Make skillet chicken pot pie
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Step 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.
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Step 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.
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Step 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.
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Step 4Spray pie crust with butter spray. Sprinkle lightly with garlic powder. Cut 4 to 5 slits in top of pie for steam to escape
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Step 5Bake at 350 for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Chicken
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Savory Pies
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