Nothing screams home-cooked meal like Chicken Pot Pie. It’s a soothing dish. A dish you can serve on a cold winter’s night or after you’ve spent a busy day running errands. No rolling pin is needed for this pot pie. Refrigerated pie crusts give you a leg up in the preparation of this classic comfort dish. This recipe even includes some frozen vegetables that you probably already have in your freezer. Enjoy this Skillet Chicken Pot Pie recipe from Southern Living.
Skillet Chicken Pot Pie
CHICKEN PIE FILLING
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Photo and recipe via The Southern Living Porch Community