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Skillet Chicken Pot Pie

by Camille Bergerson featured in 4 Easy Rotisserie Chicken Dinners

Ingredients

for 8 servings

  • 2 ½ tablespoons
    butter
  • 3 tablespoons
    flour
  • 1 ½ cups
    milk (355 mL)
  • 2 rotisserie chicken breasts, shredded
  • ½ cup
    frozen peas (75 g)
  • ½ cup
    frozen carrot (60 g)
  • salt, to taste
  • pepper, to taste
  • 1 small potato, peeled and chopped
  • ½ cup
    cream (120 mL)
  • 1 premade pie crust
    Calories 276
    Fat 17g
    Carbs 6g
    Fiber 0g
    Sugar 2g
    Protein 25g

Estimated values based on one serving size.

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Preparation

  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!
 

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