CAST IRON SKILLET POT PIE RECIPES

BEST SKILLET BISCUIT POT PIE RECIPE-HOW TO MAKE ... - DELISH

Best Skillet Biscuit Pot Pie Recipe-How To Make ... - Delish image

Looking for an easy chicken pot pie recipe? This Skillet Biscuit Pot Pie from Delish.com is the best!

Provided by Judy Kim

Categories dinner main dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 16

Ingredients

2 tbsp. extra-virgin olive oil
1 tsp. dried thyme
2 cloves garlic, minced
1 onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
kosher salt
Freshly ground black pepper
1/4 c. all-purpose flour
2 c. low-sodium chicken broth
1/4 c. heavy cream
2 chicken breasts, cut into 1/2" cubes
1 c. frozen peas
2 tbsp. chopped fresh parsley
1 package biscuits
1 large egg, beaten with 1 tbsp. water

Steps:

Preheat oven to 400°. In a large cast-iron skillet over medium heat, heat oil and add thyme, garlic, onions, carrots and celery. Stir with a wooden spoon until vegetables soften, about 5 minutes, then season with salt and pepper. Add flour and continuously whisk until well incorporated. Slowly whisk in broth and heavy cream until mixture is smooth. Add chicken and bring to a boil; simmer until thickened, about 5 minutes. Stir in peas and parsley. Top with an even layer of biscuits, then brush tops with egg wash. Bake until biscuits are golden brown and filling is bubbling, 22 to 25 minutes. Serve immediately.

EASY CHICKEN POT PIE - CRYSTALANDCOMP.COM

Easy Chicken Pot Pie - CrystalandComp.com image

Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.

Provided by CRYSTALANDCOMP.COM

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 cups, cooked diced or shredded chicken
1 (10 oz) can cream of potato soup
1 (10 oz) can cream of celery soup
2 cups frozen vegetables
3/4 of a soup can of milk
2 unrolled, refrigerated pie crusts
1 egg white
pepper to taste (I do fresh cracked pepper.)

Steps:

In a large bowl mix the soups.
Whisk well.
Add the milk and pepper.
Whisk well.
Add the cooked chicken and the mixed vegetables.
Mix and coat well with the soup mixture.
Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
Pour in your filling and distribute it evenly.
Unroll the second pie crust.
Place it over the top of the filling.
The edges of the crust will hang over the pie plate and this is normal.
Now, tuck the edges of the crust into the pie plate all the way around.
Take a knife and cut holes into the top of the crust for ventilation.
Brush the top of the crust with egg white (I used a whole egg- either is fine.)
Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
Serve it up.

Nutrition Facts : Calories 351 calories, CarbohydrateContent 35 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 16 grams fat, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 539 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat

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