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Skillet Chicken Pot Pie Recipe

Skillet Chicken Pot Pie Recipe

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Ingredients

Count

Nutrition

4525

Calories

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Ingredients:

Serving

1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 tsp creole seasoning
2 tbsp 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

Directions:

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.
TRY THIS TWIST!
Chicken Pot Pie with Bacon-and-Cheddar Biscuits: Omit piecrusts and egg white. Preheat oven to 425°. Prepare Chicken Pie Filling as directed through Step 2. Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2 cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.
Hands-on time: 50 min.; Total time: 1 hr., 30 min.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4525.48 Kcal (18947 kJ)
Calories from fat	2499.94 Kcal
		% Daily Value*
Total Fat	277.77g	427%
Cholesterol	636.42mg	212%
Sodium	7295.36mg	304%
Potassium	5443.88mg	116%
Total Carbs	338.93g	113%
Sugars	59.19g	237%
Dietary Fiber	23.59g	94%
Protein	186.11g	372%
Vitamin C	142.5mg	238%
Vitamin A	20.5mg	684%
Iron	19.1mg	106%
Calcium	921.4mg	92%

Amount Per 100 g
Calories	148.76 Kcal (623 kJ)
Calories from fat	82.18 Kcal
		% Daily Value*
Total Fat	9.13g	427%
Cholesterol	20.92mg	212%
Sodium	239.82mg	304%
Potassium	178.95mg	116%
Total Carbs	11.14g	113%
Sugars	1.95g	237%
Dietary Fiber	0.78g	94%
Protein	6.12g	372%
Vitamin C	4.7mg	238%
Vitamin A	0.7mg	684%
Iron	0.6mg	106%
Calcium	30.3mg	92%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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