Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

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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


  • 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


  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.

Printable Recipe Card

About Skillet Chicken Pot Pie

Course/Dish: Chicken Savory Pies

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