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You are here: Home / taste / Dine In / Fab: Skillet chicken pot pie

Dine In taste

Fab: Skillet chicken pot pie

What better way to start the New Year off than with a wonderful family favorite..Chicken Pot Pie. This recipe comes to you via Southern Living (as I’m a Southern Living Source Member). The difference here is that you have CHOICES. You can go with a traditional pie crust (and even cut your prep time down by using the refrigerated pie dough found in the grocery store), or ramp it up a bit and top it with some bacon and cheddar cheese biscuits. Either way…it’s yummy

Ingredient List

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

Here’s the 411

1. Prepare the 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 for 1 minute. Gradually add chicken broth  & milk, and cook, again – whisking constantly for 6 – 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.

2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté for 10 minutes or until they’re tender. Stir in the chicken, next 4 ingredients, and the sauce.

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

4. 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.

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

Or for a different take you can…

Chicken Pot Pie with Bacon-and-Cheddar Biscuits:

  1. Omit piecrusts and egg white.
  2. Preheat oven to 425°.
  3. Prepare Chicken Pie Filling as directed through Step 2.
  4. Spoon filling into a lightly greased 13- x 9-inch baking dish.
  5. Cut 1/2 cup cold butter into 1/2-inch cubes.
  6. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas.
  7. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened.
  8. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times.
  9. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits.
  10. Bake Chicken Pie Filling at 425° for 15 minutes.
  11. Remove from the oven, and arrange biscuits on top of hot chicken mixture.
  12. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly.
  13. Remove from the oven, and brush biscuits with 2 Tbsp. melted butter.

Prep: 50 minutes
Total time: 1 1/2 hour
Feeds: 6-8


17 Comments

About Zipporah Sandler

Zipporah Sandler AKA Zippy is a lifestyle and travel specialist who after living everywhere from Providence to Paris found herself suddenly residing in South Florida (something she swore she’d never do).

Whether it be San Pellegrino water or Louis Roderer Cristal, Zippy suggests that you keep your life sparkling and your glass full.

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Comments

  1. HilLesha says

    January 1, 2012 at 5:50 pm

    Looks good!

  2. Amy says

    January 2, 2012 at 12:01 am

    Homemade – that looks so yummy!!!

  3. Becca says

    January 2, 2012 at 3:40 am

    This looks like something that my dad would really enjoy! And it is so hearty!

  4. sheila says

    January 2, 2012 at 3:16 pm

    Now that is something I have never tried to make. Putting it on my list 🙂

  5. Liz @ A Nut in a Nutshell says

    January 2, 2012 at 4:38 pm

    I like that this one doesn’t look too soupy. That’s always my problem with them. YUMMY!

  6. April Decheine says

    January 2, 2012 at 7:39 pm

    Hmm, looks really good, I was totally in the mood for this today, ended up making soup 🙂

  7. Shop with Me Mama (Kim) says

    January 2, 2012 at 7:46 pm

    Soo yummy! Thanks for the recipe!

  8. Louise says

    January 2, 2012 at 10:54 pm

    That looks really yummy! I love pot pies

  9. Anne - Mommy Has to Work says

    January 2, 2012 at 11:06 pm

    Dang! That looks too good! I wish I could cook.

  10. Tricia Nightowlmama says

    January 3, 2012 at 3:21 am

    does this look ever so delicious

  11. Virginia from That Bald Chick says

    January 3, 2012 at 5:21 pm

    YUM just doesn’t seem like enough!

  12. Karen says

    January 3, 2012 at 7:42 pm

    I will be making this tomorrow for dinner!! Thanks for sharing!

  13. Crystal @ Simply Being Mommy says

    January 3, 2012 at 10:50 pm

    That looks absolutely delicious.

  14. Jennifer says

    January 4, 2012 at 12:50 am

    I am so hungry now! That looks amazing!

  15. Paula @ Frosted Fingers says

    January 4, 2012 at 11:53 pm

    That looks really yummy!

  16. Kasandria Reasoner says

    January 11, 2012 at 2:56 pm

    Printing this off to have hubby make right now!
    Kas

  17. Raymond Freidman says

    January 23, 2013 at 10:20 am

    pot pies taste oh so yummy that is why i always make them at home..

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