SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust
Provided by Camille Bergerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams
SKILLET CHICKEN POTPIE
A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best.
Provided by Andrea Kirkland, M.S., RD
Categories Healthy Baked & Roasted Chicken Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.
- Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.
- Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.
- Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.
- Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 25.6 g, Cholesterol 64.3 mg, Fat 12.8 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 3.5 g, Sodium 426 mg, Sugar 2.9 g
CHICKEN POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
- Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
- For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
- Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
- Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
- Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
- Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
- Pour the chicken mixture into a deep pie pan or small casserole dish.
- Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
- Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
- To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
- To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
- For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
- Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
- Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
- Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
- For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
- If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
- Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
- Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
- Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.
SKILLET CHICKEN POT PIE
This is a recipe shown on America's Test Kitchen on PBS. This is the first dish I tried to make from their recipes and it turns out excellent! The "Pie Crust" topping are actually biscuits that you dip into the thickened chicken pot pie broth. It is so incredibly easy. The biscuits that top the chicken that ATK used were James Beard's Cream Biscuits, but I rarely have cream to use, and I just used regular milk and they still turned out great! You can double the biscuit recipe if you need more, this one should make about a dozen.
Provided by LDSMom128
Categories Breads
Time 1h
Yield 12 Biscuits, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400°F to have hot and ready for the biscuits.
- Heat a large skillet pan on high heat and melt the butter. Salt and Pepper the chicken to season it well. Lay the chicken breasts on the thick side down into the pan. Cook for about 7 minutes and turn, and cook for about 3-5 minutes, and when the second side is slightly browned. Remove the chicken from the pan and lay on a plate. The chicken does not need to be cooked through yet because it will continue to cook later.
- Add the remaining butter to the pan and add the chopped onions. Add about 1 tsp salt to the onions and sauté for about 5 minutes and they are cooked. Add the flour to the onions and stir the flour in well. Add about 1 cup of Water and stir with a wire whisk until the flour is mixed in well. Add the chicken broth and the milk and stir well. Season the sauce well with the poultry seasoning and salt and pepper for taste.
- Return the chicken to the pan, adding the juices onto the plate from the chicken, which will add some great flavor! Cover the pan with a lid and cook for about 10-15 minutes.
- Start to prepare your biscuits by adding the flour to a medium size bowl. Add the remaining ingredients and stir well. Transfer the dough to a well floured counter surface and knead the dough for about 1 minute. Don't try to knead for too long or that may make the biscuits turn out tough.
- Roll the dough out with a rolling pin and with a round cookie cutter make individual biscuits. Place them onto a baking sheet and bake for about 15-20 minutes or until the biscuits are browned.
- Return to the skillet and remove the chicken from the pan. Allow the chicken breasts to sit for about 5 minutes or so.
- Add the frozen peas and carrots and stir well. Put the lid back on and cook for about 5 minutes. While the frozen vegetables are cooking through, cut the chicken into bite size pieces and return them to the skillet.
- When the peas and carrots are cooked through, the biscuits should be done.
- Pour the chicken sauce into a bowl and top with the biscuits. Enjoy by dipping the biscuits into the chicken broth!
ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
- Preheat the oven to 400˚F (200˚C)
- To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
- Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams
More about "skillet chicken pot pie recipe 455 food"
SKILLET CHICKEN POT PIE RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
Cuisine AmericanTotal Time 55 minsCategory DinnerCalories 636 per serving
- In a dutch oven or large lidded pot, combine chicken breast, corn, carrots, and peas. Add enough water to cover and bring to a boil. Cover dutch oven and immediately reduce to a simmer. Simmer for 10-15 minutes or until chicken is fully cooked through. Remove chicken and shred using two forks. Set aside. Strain veggies and set aside separate from chicken.
- In the same dutch oven or saucepan, melt butter over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes. Remove from heat and set aside.
- Place bottom pie crust in a 9 inch cast iron skillet or pie dish (see note below for skillet). You want enough dough to have the crust come all the way up the sides of the skillet. Place a layer of shredded chicken in the bottom pie crust. Top with an even layer of the vegetables and then pour the hot gravy liquid over the entire pie. Cover with top crust, trim excess dough, or roll/curl the dough directly under it and crimp edges to seal. This makes for a puffier crust.
BEST SKILLET CHICKEN POT PIE RECIPE - DELISH
From delish.com
4.8/5 (22)Category Dinner
- Remove from skillet. Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes.
SKILLET CHICKEN BISCUIT POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY SKILLET POT PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SKILLET CHICKEN POT PIE | MCCORMICK
From mccormick.com
BEST CHICKEN POT PIE RECIPE - CLASSIC-RECIPES.COM
From classic-recipes.com
24 TASTY HOMEMADE POT PIE RECIPES- A CULTIVATED NEST
From acultivatednest.com
CHICKEN POT PIE RECIPE BY MR. MAKE IT HAPPEN
From mrmakeithappen.com
SKILLET CHICKEN POT PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
INSTANT POT CHICKEN FRENCH DIP SANDWICHES RECIPE
From sixsistersstuff.com
5 INGREDIENT CAST IRON SKILLET CHICKEN POT PIE | CASUAL EPICURE
From casualepicure.com
ABSOLUTELY PERFECT CHICKEN POT PIE | THE RECIPE CRITIC
From therecipecritic.com
SKILLET CHICKEN POT PIE RECIPE - FOOD.COM
From food.com
CHICKEN POT PIE CASSEROLE WITH A BISCUIT TOPPING
From onehundreddollarsamonth.com
RECIPE: EASY SKILLET CHICKEN POT PIE | KITCHN
From thekitchn.com
SKILLET CHICKEN POT PIE RECIPE - FOOD.COM
From food.com
THE BEST SKILLET PIE RECIPES FOR ALL OF YOUR ONE-DISH CRAVINGS
From southernliving.com
QUICK AND EASY CHICKEN POT PIE WITH CREAM OF CHICKEN SOUP
From inkinesh.tecalideherrera.gob.mx
SKILLET CHICKEN POT PIE RECIPE - FOOD.COM
From food.com
SKILLET CHICKEN POT PIE RECIPE - SOUTHERN LIVING
From southernliving.com
SKILLET CHICKEN POT PIE - JO COOKS
From jocooks.com
SKILLET CHICKEN POT PIE - FURLANI FOODS
From furlanifoods.com
35 BUDGET-FRIENDLY MEALS, FROM FRIED RICE TO ONE-POT PASTA
From today.com
EASY CHICKEN POT PIE RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN POT PIE WITH CRESCENT ROLL CRUST - BELLE OF THE KITCHEN
From belleofthekitchen.com
THE BEST SHEPHERD'S PIE RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
27 BEST WEIGHT WATCHERS CHICKEN RECIPES - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love