16
Sep
Save Recipe Print Potato Crust Chicken Pot Pie Makes 10 to 12 servings Ingredients 2 cups halved fresh green beans 1 cup chopped carrot 1 cup chopped celery 5 cups shredded cooked chicken 1 cup frozen peas 1 1075-ounce can cream of chicken. 1 23 cup flour 1 ½ tsp baking powder ¼ tsp baking soda ¾ cup buttermilk 7 tbsps.
20 minutes Cook Time.
Cast iron skillet chicken pot pie recipe. Instructions Preheat the oven to 350ﹾF. Melt 5 tbsp butter in a seasoned cast iron skillet over low heat. Increase heat to medium and cook the celery and.
Slowly mix in the flour stirring continuously until all has melted together. Increase heat to medium-high and whisk in the. In a large cast iron or regular skillet over medium high heat add 2 tbsp of olive oil and the chicken.
Brown chicken till fully cooked through. Remove from skillet and set aside. Lower the heat to medium add 3 tbsp of butter carrots and potatoes.
Cast Iron Skillet Chicken Pot Pie Recipe. 20 minutes Cook Time. 20 minutes Total time.
4 servings Serving size. 10 oz 300 g Cuisine. 1 23 cup flour 1 ½ tsp baking powder ¼ tsp baking soda ¾ cup buttermilk 7 tbsps.
Cold butter Fort the filling. In an oven-safe skillet I use a 12 cast iron skillet over medium-high heat melt the butter. Once melted add the veggies.
Saute the veggies for 10 minutes until they begin to sweat and the onions are translucent. Stir in the shredded chicken. Sprinkle the thyme salt pepper and flour evenly over the chicken.
This potato crust is definitely the perfect topping. Save Recipe Print Potato Crust Chicken Pot Pie Makes 10 to 12 servings Ingredients 2 cups halved fresh green beans 1 cup chopped carrot 1 cup chopped celery 5 cups shredded cooked chicken 1 cup frozen peas 1 1075-ounce can cream of chicken. Place the pie crust on top of the filled cast iron skillet and crimp the edges with a fork.
Make a few slits in the top of the pie with a sharp knife for venting. Place into the oven and cook for 45 minutes or until golden brown. Remove from the oven and allow to cool for 15 minutes before serving.
Cook the chicken. Add 2 tablespoons of the butter to a 12-inch GRIZZLY cast-iron skillet over medium heat. Liberally season the chicken breasts with salt and ground black pepper.
Place the chicken in the skillet and brown for 2-3 minutes per side. Transfer the skillet to the oven and roast for 15-20 minutes or until the chicken is cooked through.