One Skillet Succotash Pot Pie Recipe On Food52

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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

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

CHICKEN SUCCOTASH POT PIE



Chicken Succotash Pot Pie image

Enjoy this chicken pot pie for dinner made using corn, Cascadian Farm® organic edamame, Progresso® broth and Bisquick® mix - perfect for Thanksgiving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

2 tablespoons butter
1 large onion, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 cup fresh or frozen (thawed) corn
1 cup Cascadian Farm® frozen organic shelled edamame, thawed
1 cup Progresso™ chicken broth (from 32-oz container)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/2 teaspoon coarse ground black pepper
1 can (10 3/4 oz) condensed cream of chicken soup
2 1/2 cups Original Bisquick™ mix
1/4 cup cold butter
1 cup shredded Asiago cheese (4 oz)
1 cup sour cream
2 tablespoons chopped fresh basil

Steps:

  • Heat oven to 400°F. In 10-inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender. Add corn and edamame; cook 2 minutes. Stir in broth; cook 1 minute. Stir in chicken, 1/4 teaspoon of the pepper and the soup. Keep chicken mixture warm.
  • In medium bowl, place Bisquick mix; cut in 1/4 cup butter with pastry blender until mixture looks like coarse meal. Stir in cheese, sour cream, basil and remaining 1/4 teaspoon pepper until stiff dough forms. Drop by slightly heaping 1/3 cupfuls into 8 mounds on chicken mixture.
  • Bake 30 to 35 minutes or until topping is golden brown.

Nutrition Facts : Calories 379, Carbohydrate 37 g, Fat 3, Fiber 4 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1037 mg

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