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Skillet Chicken Pot Pie with Stars




Source of Recipe


desperationdinners.com


List of Ingredients




1 refrigerated pie crust (half of a 15-ounce box), (see Cook's Notes)
1 1/3 pounds boneless, skinless chicken breast halves, fresh or frozen
1 teaspoon olive oil
1 large onion (for about 1 cup chopped)
1 package (8 ounces) already-sliced mushrooms, (see Cook's Notes)
1 teaspoon bottled minced garlic
2 teaspoons Worcestershire sauce
1 can (10 3/4 ounces) reduced-fat cream of mushroom soup
1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of chicken soup
1/2 cup skim or lowfat milk
1 cup frozen corn kernels
1 cup frozen peas and carrots mixture, (see Cook's Notes)
1/2 cup already-shredded Cheddar cheese


Recipe





1. The oven should be heated to 425 degrees F.

2. Using a star-shaped cookie cutter, cut the pie crust into 8 large stars and 4 smaller stars (see Cook's notes). Place the stars on an ungreased cookie sheet and bake until golden brown, 9 to 11 minutes. Remove from the oven and set aside.


3. Meanwhile, if the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.


4. While the chicken defrosts, heat the oil over medium heat in an extra-deep 12-inch nonstick skillet. Peel the onion and coarsely chop it, adding it to the skillet as you chop. Raise the heat to medium-high. Coarsely chop the mushrooms and add them to the skillet.


5. Cut the chicken (fresh or partially defrosted) into bite-size chunks, adding them to the skillet as you cut. Cook the chicken, stirring from time to time, until it is no longer pink outside, about 4 minutes. While the chicken cooks, add the garlic and Worcestershire sauce.


6. Reduce the heat to medium. Add the cream of mushroom and cream of chicken soups and the milk. (If not using mushrooms, you may need to add a tablespoon or so more milk. The mixture should be loose but not soupy.) Stir to mix well. Add the corn and peas and carrots and cheese. Stir to mix well. Cook just until the vegetables are heated through and the cheese melts, about 2 minutes. To serve, spoon into shallow bowls or plates, topping each with several of the baked stars.

Serves 4

Start to Finish: 20 Minutes


Cook's Notes: You can use any shape cookie cutter you like. This recipe uses only part of a pie crust when making cookie cutter shapes, and our nutritional analysis reflects this. Feel free to customize the vegetables in the pie. For example, use all peas and no carrots, or substitute green beans for mushrooms. Just make sure to have roughly 3 cups total vegetables.