RECIPE: EASY SKILLET CHICKEN POT PIE | KITCHN
Provided by Sheela Prakash
Categories Baked good Main dish Pie Dinner Poultry dish Casserole
Total Time 0S
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate.
- Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes. Turn off the heat, stir in the milk, and season as needed with salt and pepper.
- Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in the top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.
Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.8 g, SugarContent 9.3 g, ServingSize Serves 6, ProteinContent 34.3 g, FatContent 16.7 g, Calories 466 cal, SodiumContent 999.7 mg, FiberContent 7.0 g, CholesterolContent 0 mg
CLASSIC CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 40 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1 , CarbohydrateContent 47.7 g, CholesterolContent 92.1 mg, FatContent 6 1/2 , FiberContent 2.4 g, ProteinContent 20.3 g, SaturatedFatContent 15.3 g, ServingSize 1 Serving, SodiumContent 675.0 mg, SugarContent 4.0 g, TransFatContent 5 g
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