IRON SKILLET CHICKEN POT PIE | HOMEMADE | BEST COMFORT FOOD

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

puff pastry

🥗Healthier: whole wheat pastry dough

💰Cheaper: biscuits

Whole wheat adds fiber, while biscuits are often more affordable.

Preheat oven to 375°F.

Roll out the first pre-made pie crust with a rolling pin to fit inside the skillet.

Place the rolled-out pie crust into the skillet.

Prepare an egg wash and brush it over the crust.

Bake the crust in the oven for about 10 minutes.

Melt 4 cups of butter in the skillet.

Add chopped celery, carrots, and onion to the melted butter; cook for about 10 minutes until softened.

Stir in 1/4 cup of flour to thicken the mixture; let it cook for a few minutes.

Season the mixture with 1 teaspoon minced garlic, 1 teaspoon complete seasoning, 1 teaspoon black pepper, 1 teaspoon thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt; cook for an additional 3 minutes.

Pour in 2 cups of chicken broth and 1 cup of milk; stir and let it cook down.

Add 3 cups of shredded rotisserie chicken and 1 cup of frozen peas and carrots to the mixture; let it cook for about 5 minutes.

Pour the filling into the skillet over the baked pie crust.

Sprinkle a little parsley flakes over the filling.

Cover the filling with the second pre-made pie crust; cut slits in the top for steam to escape.

Brush the top crust with egg wash.

Bake in the oven at 375°F for 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens