Skillet Chicken Pot Pie
There's nothing more comforting than a steaming pot pie on a chilly evening. This version is made in a skillet for a rustic touch, with tender chunks of chicken, veggies, and a flaky, buttery crust. Dig in and enjoy!
Instructions
- 1
Preheat oven to 400ºF (200ºC).
- 2
Debone, remove skin, and shred rotisserie chicken.
- 3
Melt butter in a cast-iron skillet over medium-high heat.
- 4
Add in the flour and stir until bubbling.
- 5
Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
- 6
Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
- 7
Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
- 8
Enjoy!
Recipe from tasty.co
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Ingredients (11)
- •2 ½ tablespoons butter
- •3 tablespoons flour
- •1 ½ cups milk
- •2 rotisserie chicken breasts, shredded
- •½ cup frozen peas
- •½ cup frozen carrot
- •salt, to taste
- •pepper, to taste
- •1 small potato, peeled and chopped
- •½ cup cream
- •1 premade pie crust
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