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Add the chicken to the skillet and stir. Brush with the beaten egg and bake for 20-25 mintues or until pie crust is golden brown.
Skillet Chicken Pot Pie Recipe Video To see us make the recipe from start to finish watch the video at the top of this post.
Skillet chicken pot pie recipe. Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust and top with remaining piecrust. Whisk egg white until foamy.
Brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape. Cover the skillet with your rolled out pie crust and then cut slits for the pie crust to vent.
Brush with the beaten egg and bake for 20-25 mintues or until pie crust is golden brown. Remove the skillet chicken pot pie from oven and let sit 5-10 minutes. Then dish up this comforting pot pie.
Add chicken and cook. Add the chicken to the skillet and stir. Season with salt pepper red pepper flakes and thyme then stir.
Cook for another 5 minutes until the chicken is no longer pink. Add frozen peas carrots and potatoes. Add the frozen peas and carrots.
Stir in the potatoes and cook for another 5 minutes. Skillet Chicken Pot Pie Recipe Video To see us make the recipe from start to finish watch the video at the top of this post. With Image Without Image.
Easy Chicken Pot Pie Skillet Recipe This easy chicken pot pie has tender chicken corn carrots and peas in a scrumptious creamy sauce. This recipe is fun because the cooking steps are backwards from a traditional Philipino adobo recipe. In the Philippines you typically fry the chicken first then braise it in vinegar and soy.
In this version the chicken is braised first then fried. That way when you serve the chicken with nice crispy skin rather than with soggy skin. Very good recipe.
The butternut squash kind of disappeared but it might be because I used frozen. I used just 1 12 cups or chicken broth and just 2 Tbs flour - didnt cook it quite as long. How To Make This Skillet Chicken Pot Pie.
Begin by preheating your oven to 350 degrees. In a large saucepan melt the butter over medium-high heat. Once the butter is melted add in the diced celery onion and red potatoes and allow them to saute for.
In a large saucepan combine butter garlic and onions. Cook until garlic is fragrant and onions are translucent. Ad in flour salt black pepper thyme chicken broth and half and half.
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.