Skillet Chicken Pot Pie

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • 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 Cajun Creole Seasoning Blend
  • 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

Directions

  1. Preparation

  2. Prepare Filling: 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.

  3. 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.

  4. Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.

  5. 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.

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

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