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Skillet Pot Pie

1/2 cup butter

1/3 cup all purpose flour

1 1/2 cups chicken broth

1 1/2 cups milk

2 tablespoons butter

1 large sweet onion, diced

8 ounces fresh button mushrooms, sliced

4 cups shredded cooked chicken

2 cups hash browns, cooled and cubed

1 cup thinly sliced carrots

1 cup frozen sweet peas

1/3 cup fresh parsley, chopped

1 prepared bottom piecrust for 10 ” skillet

1 prepared top piecrust

1 egg white, beaten

Preheat oven to 350 degrees.  Melt 1/3 cup butter in large saucepan over medium heat; add flour and stir for 1 minute.  Gradually add chicken broth and milk, whisking constantly for 6 minutes or until thickened.  Remove from heat.

Melt 2 tablespoons in a large Dutch oven over medium heat, add onion and mushrooms.  Saute for 10 minutes.  Stir in chicken, hash browns, carrots, and peas.

Prepare crust and place in a lightly buttered 10 inch cast iron skillet. Spoon chicken mixture over crust and top with second crust.  Brush with beaten egg white.  Cut 4 slits in top crust for steam to escape.  Bake for 1 hour.

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