s EAST SKILLET CHICKEN POT PIE ****
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s EAST SKILLET CHICKEN POT PIE ****
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Ingredients
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Instructions *** 6-12-21 pretty good, i could not find frozen peas carroets so used peas carrots corn beans and of course i fought with the topping to try to keep it in one piece (failed), used l/o chicken breast *** YIELD Serves 6 SHOW NUTRITION INGREDIENTS 1 tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 1 medium onion, chopped 1 (16-ounce) bag frozen peas and carrots 2 cloves garlic, minced 2 cups low-sodium chicken broth 3 tablespoons all-purpose flour 1/2 cup whole milk Salt Freshly ground black pepper 1 store-bought pie crust, thawed if frozen GET INGREDIENTS Powered by Chicory INSTRUCTIONS Preheat the oven to 400°F. Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate. Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes. Turn off the heat, stir in the milk, and season as needed with salt and pepper. Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in the top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes. RECIPE NOTES This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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