HOW LONG TO COOK CHICKEN POT PIE IN OVEN RECIPES
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
CHICKEN POT PIE WITH BISCUITS - KRISTINE'S KITCHEN
This chicken pot pie with biscuits is simple to make. It's filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.
Provided by Kristine Rosenblatt
Categories Main Course
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 5
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Make the Filling
- Make the Biscuits
Nutrition Facts : ServingSize 1 /5 recipe, Calories 692 kcal, CarbohydrateContent 65 g, ProteinContent 44 g, FatContent 29 g, SaturatedFatContent 16 g, CholesterolContent 147 mg, SodiumContent 879 mg, FiberContent 8 g, SugarContent 12 g
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- 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.
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