Chicken Pot Pie Skillet Recipes
SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust
Provided by Camille Bergerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF (200ºC).
- Debone, remove skin, and shred rotisserie chicken.
- Melt butter in a cast-iron skillet over medium-high heat.
- Add in the flour and stir until bubbling.
- Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
- Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
- Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams
ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
- Preheat the oven to 400˚F (200˚C)
- To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
- Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams
More about "chicken pot pie skillet recipes"
SKILLET CHICKEN POT PIE - KITCHEN SWAGGER
From kitchenswagger.com
4.9/5 (7)Total Time 55 minsCategory DinnerCalories 636 per serving
- In a dutch oven or large lidded pot, combine chicken breast, corn, carrots, and peas. Add enough water to cover and bring to a boil. Cover dutch oven and immediately reduce to a simmer. Simmer for 10-15 minutes or until chicken is fully cooked through. Remove chicken and shred using two forks. Set aside. Strain veggies and set aside separate from chicken.
- In the same dutch oven or saucepan, melt butter over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes. Remove from heat and set aside.
- Place bottom pie crust in a 9 inch cast iron skillet or pie dish (see note below for skillet). You want enough dough to have the crust come all the way up the sides of the skillet. Place a layer of shredded chicken in the bottom pie crust. Top with an even layer of the vegetables and then pour the hot gravy liquid over the entire pie. Cover with top crust, trim excess dough, or roll/curl the dough directly under it and crimp edges to seal. This makes for a puffier crust.
SKILLET CHICKEN POTPIE - EATINGWELL
From eatingwell.com
Ratings 18Calories 336 per servingCategory Dinner
- Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.
- Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.
CHICKEN POT PIE NOODLE SKILLET - BELLY FULL
From bellyfull.net
Reviews 15Category Main CourseRatings 91Calories 445 per serving
- In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
- Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
- Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
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