No rolling pin is needed for Skillet Chicken Pot Pie. Refrigerated pie crusts give you a leg up in the preparation of this classic comfort dish.
CHICKEN PIE FILLING
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
How to Make It
Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
TRY THIS TWIST!
Chicken Pot Pie with Bacon-and-Cheddar Biscuits: Omit piecrusts and egg white. Preheat oven to 425°. Prepare Chicken Pie Filling as directed through Step Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2 cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.
Hands-on time: 50 min.; Total time: 1 hr., 30 min.
I've made this a couple of times now, and always get a great reception. The only changes are that I added a cup of celery with the onions and Baby Bella mushrooms, and fresh thyme and sage, and decreased the fresh parsley. As suggested by someone else, I used new cubed new potatoes, which I nuked for 3-4 minutes before adding to the sauce. One suggestion: put a cookie sheet on the shelf under the cast iron skillet to catch drips once it starts bubbling over.
A friend told me about this recipe, so I decided to try it for our family of 5. Everyone loved it! Three kids aged 3, 5, and 7 all ate and enjoyed this one dish dinner. I love the homemade filling and pie crust topping. I don't have a skillet, so made in a 9 x 13 glass pan. Everything seemed to cook fine and was easy to store for leftovers. I meant to prepare ahead of time, but didn't' have time the day I made it. But, I like that this in an option! I bought an already prepared roasted chicken from the grocery store deli, but next time I'll probably just prepare my own chicken breasts as it's probably cheaper and easier than getting all that chicken pulled off the bones! Overall, this was a delicious recipe that I will make again and again!
I followed the recipe, but the bottom crust didn't brown or cook properly, so it tasted like dough. I used a well-seasoned iron skillet. I think Southern Living's test kitchen should take another look at this recipe. Maybe there was a mistake?
Fabulous! I have to leave the mushrooms out due to allergies but I don't miss them. I use a regular pie crust on the bottom, but for the top I like to use Crescent roll dough for a flaky-buttery taste! This is hands down the best pot-pie you'll make at home!
I only used the top crust. Don't think it would have fit in my iron skillet with the bottom crust.
I will add more creole seasoning next time (I was concerned about too much salt).
Told my family when I served it "This is the best chicken pot pie you will ever have" (had made it before). They agreed....