ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams
CHICKEN SUCCOTASH POT PIE
Enjoy this chicken pot pie for dinner made using corn, Cascadian Farm® organic edamame, Progresso® broth and Bisquick® mix - perfect for Thanksgiving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 10-inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender. Add corn and edamame; cook 2 minutes. Stir in broth; cook 1 minute. Stir in chicken, 1/4 teaspoon of the pepper and the soup. Keep chicken mixture warm.
- In medium bowl, place Bisquick mix; cut in 1/4 cup butter with pastry blender until mixture looks like coarse meal. Stir in cheese, sour cream, basil and remaining 1/4 teaspoon pepper until stiff dough forms. Drop by slightly heaping 1/3 cupfuls into 8 mounds on chicken mixture.
- Bake 30 to 35 minutes or until topping is golden brown.
Nutrition Facts : Calories 379, Carbohydrate 37 g, Fat 3, Fiber 4 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1037 mg
SUCCOTASH SHEPHERDS PIE
Ready, Set, Cook! Special Edition Contest Entry: This is my take on a shepherds pie. I wanted a dish that included potatoes, but I also wanted succotash. So, I came up with this recipe, which included my favorite ingredients.
Provided by edna.davis
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven at 350.
- In a large pot over medium-low heat stir in heavy whipping cream milk, butter and remaining salt and black pepper, stir, then add Simply Mashed Potatoes, stir to combine until it thickens, about 7-10 minutes, turn off heat and set aside.
- Cook the beacon in a medium size skillet over medium heat until its crispy and golden brown, remove and set aside on a paper towel. In the same skillet with the beacon fat, add onions, bell pepper, carrots, celery and garlic, stir and cook for 3 minutes, then add ground beef, 1 tablespoon salt and black pepper and cumin, continue to stir and break down the meat and cook 6-7 minutes. Drain off fat from the meat by using a strainer, then place the ground beef mixture back into a larger skillet or pot, add the beacon, crush tomatoes, stir in chicken broth, white wine vinegar, corn, lima beans, and okra, lower heat, cover with lid and cook an additional 15-20 minutes. Turn off heat, and then stir in the parsley, then evenly spread the parmesan cheese on top, Pour the mashed potatoes over the beef mixture, then layer with cheese slices and bake in the oven for 5 minutes. Sprinkle with paprika.
Nutrition Facts : Calories 975.5, Fat 77.5, SaturatedFat 42.7, Cholesterol 277.7, Sodium 3263.8, Carbohydrate 34.4, Fiber 6.7, Sugar 5.5, Protein 40.3
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