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One Skillet Chicken Pot pie

1
Tbsp
Olive Oil
1
12
pounds
cubed
Chicken Breast
12
cup
chopped
Onions
2
cloves
minced
Garlic
1
cup
cubed
Potatoes
1
cup
frozen
Carrots
cup
frozen
Green Peas
4
Tbsp
White All-Purpose Wheat Flour
4
Tbsp
Butter, Salted
2
cups
Chicken Broth
dash
Black Pepper
dash
Salt
1
Pie Crust
Servings:
6

Preheat oven to 400 degrees. Season chicken with salt and pepper and heat oil in a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside. In the same skillet and onions and garlic and saute. Add potatoes and saute about 5 minutes longer. Add carrot and stir. add the butter to the vegetables and allow to melt into the vegetables without clumps then stir. Pour in chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from heat. Place pie dough over the mixture and seal along the edges of the skillet with your fingers. Bake for 25-30 minutes or until golden brown.    

 

submitted by Emily Beyer
Cuisine: American
Course: Main Dishes
Primary Ingredient: Chicken
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