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Skillet Chicken Pot Pie




Source of Recipe


Karlette 2011


List of Ingredients




Skillet Chicken Pot Pie



Yield: Makes 6 to 8 servings


CHICKEN PIE FILLING

1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley

PASTRY CRUST

1 (14.1-oz.) package refrigerated piecrusts
1 egg white $


Recipe




Prepare Fillig:

Preheat oven to 350°.
]
Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute.

Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly.

Remove from heat, and stir in Creole seasoning.

Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender.

Stir in chicken, next 4 ingredients, and sauce.

Prepare Crust:

Place 1 pie crust 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.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.