Fall Harvest Pot Pie Skillet Recipe By Tasty

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

One-skillet Chicken Pot Pie Recipe by Tasty image

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

Ingredients

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
½ white onion, chopped
2 cloves garlic, minced
1 cup yukon gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie crust, thawed
1 egg, beaten

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

FALL HARVEST POT PIE SKILLET RECIPE BY TASTY

Fall Harvest Pot Pie Skillet Recipe by Tasty image

Here's what you need: unsalted butter, leek, garlic, butternut squash, carrot, gold potato, kosher salt, freshly ground black pepper, chicken broth, brussels sprouts, Campbell's® Cream of Chicken Soup, fresh thyme, fresh sage, heavy cream, parmesan cheese, cooked chicken, puff pastry, large egg, water

Provided by Campbell's

Categories Dinner

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons unsalted butter
1 leek, white and light green parts only, chopped
2 cloves garlic, minced
1 ½ cups butternut squash, cut into 1/2 (1.2 cm)
½ cup carrot, diced
½ cup gold potato, cut into 1/2 (1.2 cm) cubes
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 ½ cups chicken broth
½ cup brussels sprouts
1 can Campbell's® Cream of Chicken Soup
1 tablespoon fresh thyme, chopped
½ tablespoon fresh sage, chopped
¼ cup heavy cream
1 ½ tablespoons parmesan cheese, finely grated
1 cup cooked chicken, cut into 1/2 in cubes
1 sheet puff pastry, thawed
1 large egg
1 teaspoon water

Steps:

Preheat the oven to 400°F (200°C).
Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1-2 minutes, until salt is dissolved and everything is combined.
Pour in the chicken broth and simmer for 8-10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
Add the Campbell's® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
Cut out 4 leaf shapes from the excess dough.
In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
Bake the pot pie for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 49 grams, Fat 40 grams, Fiber 3 grams, Protein 19 grams, Sugar 5 grams

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