Skillet Chicken Pot Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
No rolling pin is needed for Skillet Chicken Pot Pie. Refrigerated pie crusts give you a leg up in the preparation of this classic comfort dish.
Ingredients
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons Creole seasoning
- 2 tablespoons butter
- 1 large sweet onion, diced
- 1 (8-oz.) package sliced fresh mushrooms
- 4 cups shredded cooked chicken
- 2 cups frozen cubed hash browns
- 1 cup matchstick carrots
- 1 cup frozen small sweet peas
- 1/3 cup chopped fresh parsley
Instructions
- Prepare Filling: Preheat oven to 350 °. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
- Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
- Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
- Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
- Bake at 350 ° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment