Skillet Chicken Pot Pie
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Details
Cook Time: 35 mins
Servings: 8- 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!
Ingredients
- 2½ tablespoons butter
- 3 tablespoons flour
- 1½ cups milk
- 2 rotisserie chicken breasts, shredded
- 1 cup frozen peas and carrots
- n/a
- Salt
- Pepper
- 1 small potato, peeled and chopped
- ½ cup cream
- 1 premade pie crust
Instructions
- 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!
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