CAST IRON SKILLET CHICKEN POT PIE RECIPE RECIPES

RECIPE: EASY SKILLET CHICKEN POT PIE | KITCHN

Recipe: Easy Skillet Chicken Pot Pie | Kitchn image

Provided by Sheela Prakash

Categories Baked good Main dish Pie Dinner Poultry dish Casserole

Total Time 0S

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 (16-ounce) bag frozen peas and carrots
2 cloves garlic, minced
2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
1/2 cup whole milk
Salt
Freshly ground black pepper
1 store-bought pie crust, thawed if frozen

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

SKILLET CHICKEN BISCUIT POT PIE RECIPE - PILLSBURY.COM

Skillet Chicken Biscuit Pot Pie Recipe - Pillsbury.com image

The key to this easy, yummy homemade chicken pot pie is scratch filling with Pillsbury™ Grands!™ biscuits on top!

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1/2 cup butter
1 cup chopped onions
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 3 stalks)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup milk
2 cups shredded cooked chicken
1 cup frozen sweet peas
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

Steps:

Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 430 , CarbohydrateContent 40 g, CholesterolContent 65 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 8 g, TransFatContent 1 g

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