Name: Skillet Chicken Potpie
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 0.25 cups chicken broth; 0.33 tablespoons flour; 0.17 tablespoon olive oil; 0.17 item mushrooms; 0.17 cup onion; 1 clove garlic; 0.25 cups carrots and peas; 0.17 tablespoon sage; 0.17 tablespoon thyme; 0.08 teaspoon salt; 0.08 teaspoon pepper; 0.17 pound cooked chicken; 0.17 item pie crust; 0.17 item egg white

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Skillet Chicken Potpie

Skillet Chicken Potpie

A comforting and easy chicken potpie made with a store-bought crust and frozen vegetables.

Source

Ingredients:

0.25
cups
chicken broth
0.33
tablespoons
flour
0.17
tablespoon
olive oil
0.17
item
mushrooms
0.17
cup
onion
1
clove
garlic
0.25
cups
carrots and peas
0.17
tablespoon
sage
0.17
tablespoon
thyme
0.08
teaspoon
salt
0.08
teaspoon
pepper
0.17
pound
cooked chicken
0.17
item
pie crust
0.17
item
egg white

Preparation Time: 35 minutes

Cooking Time: 25 minutes

Instructions:

Preheat oven to 425 degrees F.
Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.
Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.
Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.
Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.
Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.

Nutrition	Per Serving 264 g	Per 100g
Energy	274.9 kcal	104 kcal
Protein	28.2 g	10.7 g
Fibre	1.5 g	0.6 g
Salt	0.8 g	0.3 g
Sugar	1.9 g	0.7 g
Carbohydrates	22.9 g	8.7 g
Fat	7.6 g	2.9 g

0.25
cups
chicken broth
0.33
tablespoons
flour
0.17
tablespoon
olive oil
0.17
item
mushrooms
0.17
cup
onion
1
clove
garlic
0.25
cups
carrots and peas
0.17
tablespoon
sage
0.17
tablespoon
thyme
0.08
teaspoon
salt
0.08
teaspoon
pepper
0.17
pound
cooked chicken
0.17
item
pie crust
0.17
item
egg white

Preheat oven to 425 degrees F.

Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.

Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.

Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.

Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.

Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.