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
EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM
Pillsbury™ refrigerated pie crusts makes a delicious pot pie that’s made using chicken and veggies - a perfect casserole dinner.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
- In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
- Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
- Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Nutrition Facts : Calories 610 , CarbohydrateContent 54 g, CholesterolContent 85 mg, FatContent 5 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 4 g
More about "easy chicken pot pie casserole with pie crust recipes"
RECIPE: EASY SKILLET CHICKEN POT PIE - KITCHN
Reviews 4.2
Total Time 0S
Category Baked good, Main dish, Pie, Dinner, Poultry dish, Casserole
Calories 466 cal per serving
- 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.
EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 610 per serving
- Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
CHICKEN POT PIE RICE CASSEROLE RECIPE - PILLSBURY.COM
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Reviews 4.5
Total Time 1 hours 0 minutes
Calories 460 per serving
- In small microwavable bowl, melt remaining 2 tablespoons butter; brush on top of biscuit pieces. Sprinkle with grated Parmesan cheese. Bake 25 to 30 minutes or until biscuits are golden brown. Garnish with chopped parsley.
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Reviews 4.5
Total Time 1 hours 0 minutes
Calories 460 per serving
- In small microwavable bowl, melt remaining 2 tablespoons butter; brush on top of biscuit pieces. Sprinkle with grated Parmesan cheese. Bake 25 to 30 minutes or until biscuits are golden brown. Garnish with chopped parsley.
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