Best Fall Harvest Pot Pie Skillet Recipe By Tasty Recipes

SKILLET CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Debone, remove skin, and shred rotisserie chicken.
• Melt butter in a cast-iron skillet over medium-high heat.
• Add in the flour and stir until bubbling.
• Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
• Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
• Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
• Enjoy!

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
• Preheat the oven to 400˚F (200˚C)
• To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
• Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
• Enjoy!