Skillet Chicken Pot Pie

Community Recipe from


  • x
  • x


  2. 1/3 cup butter
  3. 1/3 cup all-purpose flour
  4. 1 1/2 cups chicken broth
  5. 1 1/2 cups milk
  6. 1 1/2 teaspoons Creole seasoning
  7. 2 tablespoons butter
  8. 1 large sweet onion, diced
  9. 1 (8-oz.) package sliced fresh mushrooms
  10. 4 cups shredded cooked chicken
  11. 2 cups frozen cubed hash browns
  12. 1 cup matchstick carrots
  13. 1 cup frozen small sweet peas
  14. 1/3 cup chopped fresh parsley

  16. 1 (14.1-oz.) package refrigerated pie crusts
  17. 1 egg white

  18. 1. Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large
  19. saucepan over medium heat; add all-purpose flour, and cook, whisking constantly,
  20. 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6
  21. to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole
  22. seasoning.
  23. 2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add
  24. onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next
  25. 4 ingredients, and sauce.
  26. 3. Prepare Crust: Place 1 pie crust in a lightly greased 10-inch cast-iron
  27. skillet. Spoon chicken mixture over pie crust, and top with remaining pie crust.
  28. 4. Whisk egg white until foamy; brush top of pie crust with egg white. Cut 4
  29. to 5 slits in top of pie for steam to escape.
  30. 5. Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and
  31. bubbly.

  33. Chicken Pot Pie with Bacon-and-Cheddar Biscuits: Omit pie crusts and egg
  34. white. Preheat oven to 425°. Prepare Chicken Pie Filling as directed through
  35. Step 2. Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2
  36. cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising
  37. flour with a pastry blender or fork until crumbly and mixture resembles small
  38. peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped
  39. cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring
  40. just until dry ingredients are moistened. Turn dough out onto a lightly floured
  41. surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch
  42. thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. Bake Chicken
  43. Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on
  44. top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are
  45. golden brown and chicken mixture
  46. is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.
  47. Hands-on time: 50 min.; Total time: 1 hr., 30 min.

  48. Southern Living
  49. JANUARY 2012

  50. ~*Piper*~

December 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Skillet Chicken Pot Pie Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy